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HACCP – PRINCIPLES AND PRACTICE

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;

 review of deviations, product dispositions and corrective actions;

 confirmation that CCPs are kept under control.

3. The twelve steps to a HACCP system


In order to effectively implement a HACCP program it is HACCP Principle 7 - Establish record-keeping and
fundamental to follow the twelve steps defined by FAO/WHO in the documentation procedures
“Basic Texts on Food Hygiene” (2003).
Efficient and accurate record keeping is essential to the application
Those steps can be divided in 5 preliminary phases (steps 1 to 5) of a HACCP system.
followed by the application of the seven principles of HACCP (steps
6 to 12). Documentation examples are:
 hazard analysis;

 CCP determination;

 critical limit determination.

Record examples are:


 CCP monitoring activities;

Fig.2: How to define CCPs – The decision tree


 deviations and associated corrective actions;

 verification procedures performed;

 modifications to the HACCP plan.

HACCP Principle 3 – Establish critical limits for CCPs


A critical limit is a maximum value to which a microbial, chemical or 4. Food Safety – An integrated approach
physical parameter must be controlled at a CCP to prevent, eliminate
HACCP is an effective precautionary control system that, if applied
or reduce to an acceptable level.
correctly and systematically, offers the means for the identification
A critical limit is used to distinguish between safe and unsafe and assessment of any possible physical, chemical and
operating conditions at a CCP. microbiological hazard, the detection and control of critical points in
all food production steps. The evolution of an HACCP plan has
Often limits refer to the measurements of temperature, time,
become an important part of food safety for food and beverage
moisture level, pH, Aw, available chlorine, and sensory parameters
industry.
such as visual appearance and texture.
HACCP efficacy relies on existence of prerequisite commonly
described as Good Manufacturing Practices (GMP) and Good
Hygiene Practices (GHP).
HACCP Principle 4 - Establish monitoring system for CCPs)
Those include:
Monitoring is a planned sequence of observations or measurements
 Process design and facilities
to assess whether a CCP is under control and to produce an
 Control of operation
Fig. 1: The twelve steps o HACCP implementation (FAO, 1998) accurate record for future use and verification.
 Adequate maintenance and sanitation
If monitoring indicates that a deviation occurs, appropriate corrective  Personal hygiene
action must be taken.
 Transportation

HACCP Principle 1 - Conduct a hazard analysis All monitoring data need to be documented. Training of personnel

A hazard is a “biological, chemical or physical agent in, or


condition of, food with the potential to cause an adverse health 5 – References
effect” (FAO/WHO, 2003). HACCP Principle 5 – Establish corrective actions Brewers of Europe (2004). “Managing Food Safety in the European Brewing Industry
through the application of HACCP principles”
Make a list of all hazards associated with each production step. Specific corrective actions should be developed in advance for each FAO/WHO (1997) “General Requirements (Food Hygiene). Codex Alimentarius”;
CCP. (http://www.fao.org/docrep/w6419e/w6419e00.htm#Contents; accessed 05-04-2011).
The analysis should consider:
FAO (1998). “Food Quality and Safety Systems - A Training Manual on Food Hygiene
 hazard identification and characterization; Corrective actions should include the following elements: and the Hazard Analysis and Critical Control Point (HACCP) System”.
 evaluation of the exposure assessment;  determine and correct the cause of non-compliance;
(http://www.fao.org/docrep/W8088E/w8088e00.htm#Contents; accessed 05-04-2011).

 risk characterization;  determine the disposition of non-compliant product;


FAO/WHO (2003). “Codex Alimentarius - Food Hygiene Basic Texts, Third Ed.”
(http://www.fao.org/docrep/006/y5307e/y5307e00.HTM#Contents; accessed 05-04-
 measures to control identified hazards.  recording the corrective actions that have been taken. 2011).

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