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G. Centonze
SpA Birra Peroni – Bari Plant, via Bitritto 108 70124 Bari
“People have the right to expect the food they eat to be safe and suitable for consumption”
(Codex Alimentarius, FAO/WHO, 2003)
1. Introduction
Box1 - Risk Analysis
The food crisis happened at the beginning of 1990's (Salmonella in
eggs, Listeria in diaries and the severe impacts of BSE) led to the Risk analysis represents the main method to develop food safety standards (FAO, 1998).
development of a series of new pro-active policies by EU. In As said a hazard is a agent in, or condition of, food that can potentially cause a negative effect on
particular The Council Directive 93/43/EC on the hygiene of human health. In contrast, risk can be defined in terms of probability and severity of the consequences
foodstuffs underlined that the use of hazard analysis, risk of that hazard to exposed people (table 1).
assessment, and management technique are means to guarantee The reduction of the risk of adverse effects is of particular importance in the development of
food safety . This directive states that “food business operators appropriate food safety controls.
shall identify any step in their activities which is critical to Risk analysis is based on three steps: risk assessment, risk management and risk communication.
ensure food safety and that adequate safe procedures are
identified, implemented, maintained and reviewed on the basis Risk Assessment
of the HACCP principles”. It is he quantitative evaluation, generally based on sound scientifically data, of the potential effects on
health due to hazard exposure.
In the following years, the publication of the White Paper on Food
It comprises:
Safety (EC, 2000) and the issue of the Regulation (EC) No.
Identification of the hazard and evaluation of when the danger is present (Hazard identification);
852/2004 that is part of a wider Hygiene Package define a
Qualitative/quantitative evaluation of adverse effects on human health (hazard characterization)
framework of harmonised standards, based on the Hazard Analysis
qualitative and/or quantitative evaluation of the likely of people exposure to the hazard (exposure
and Critical Control Points system (HACCP), a method seen as an
evaluation);
early warning system that enables manufacturers to take preventive
estimate of the likely adverse effect in the target population (risk characterization).
measures based on real data and hazard analysis.
Risk Management
It consists in evaluating the significance of risk and take relevant countermeasures to eliminate or at Table 1: An example of risk assessment criteria
2. Hazard Analysis and Critical Control Points least reduce it. (Brewers of Europe, 2004)
HACCP can be defined as a systematic approach that enables the Risk communication
food operators to identify, assess and control the potential hazards Safety of food depends on actions of all parties involved in the food chain including consumers. The
present in a particular food production process. latter should be aware of possible risks associated with a given product (Ingredient list, allergens
Its main goal is to identify problems before they occur and define presence etc.)
measures for their control at stages that are critical for ensuring the
safety of food (FAO, 1997, General Requirements for Food
Hygiene).
HACCP Principle 2 - Determine Critical Control Points (CCPs) HACCP Principle 6 - Estabilish verification procedures
HACCP program is then a tool A critical control point is defined as a step at which control can be Verification is an activity that determine the validity of the HACCP
that is not intended to be a stand- applied and is essential to prevent or eliminate a food safety hazard plan and that the system is operating according to the plan.
alone program, it relies on the or reduce it to an acceptable level.
existence of a program of It evaluates whether the facility's HACCP system is functioning
prerequisites that includes the The potential hazards that are reasonably likely to cause illness or according to the defined HACCP plan and that the plan is
adherence to Good injury in the absence of their control must be addressed in scientifically and technically sound.
Manufacturing Practices, the determining CCPs.
Verification should be performed by people different from those
application of use of Standard responsible for the monitoring or taking corrective actions.
Sanitation Operating Procedures
as well as Personal Hygiene Examples of verification activities include:
Programs. review of the HACCP system and plan and all relevant records;
CCP determination;
HACCP Principle 1 - Conduct a hazard analysis All monitoring data need to be documented. Training of personnel