Good Hygiene Practices along the coffee chain

Module 4.2

Codex Guidelines for the

Application of HACCP
 Objective and contents

 Objective
 To introduce the HACCP system and its
definitions and terminology
 Contents
 The seven HACCP principles
 Explanation of logical steps in applying
HACCP
 Training and partnership

Module 4.2 – Codex Guidelines

Slide 2 for the Application of HACCP
 Introducing the Codex guidelines

 HACCP has gained widespread

international acceptance as an important
tool for improving food safety
management
 Codex guidelines on the application of
HACCP adopted in 1993 – revisions
adopted in 1995, 1997 and 2003

Module 4.2 – Codex Guidelines

Slide 3 for the Application of HACCP
 HACCP guidelines

 Outline the internationally agreed seven

principles underlying HACCP
 Establish HACCP terminology and
definitions
 Identify logical sequence of tasks that
may be followed in applying HACCP
principles

Module 4.2 – Codex Guidelines

Slide 4 for the Application of HACCP
 Prerequisites to HACCP

 Food businesses must have programmes

consistent with the Codex General
Principles of Food Hygiene in place
before considering application of HACCP
 Prerequisite programmes must
 Include training
 Be fully operational
 Be verified

Module 4.2 – Codex Guidelines

Slide 5 for the Application of HACCP
 Why prerequisite programmes?

 The purpose of HACCP is to allow

businesses to focus control at critical
points
 Without well functioning prerequisite
programmes we risk either
 Identifying so many critical points that we
cannot focus our efforts and resources
 Not taking sufficient account of hazards that
should have been controlled by our
GHPs....but are not

Module 4.2 – Codex Guidelines

Slide 6 for the Application of HACCP
 Specificity of HACCP

 Application of HACCP principles is the

responsibility of each individual business
for each of its operations
 Generic HACCP models or codes of
hygiene practice can provide guidance -
but for any specific application critical
control points need to be rigorously
determined

Module 4.2 – Codex Guidelines

Slide 7 for the Application of HACCP
 Specificity of HACCP

 HACCP plans are likely to vary among

enterprises making the same product
because of differences in
 Ingredient source
 Formulation
 Processing equipment and methods
 Storage conditions
 Experience, knowledge and attitudes of
personnel

Module 4.2 – Codex Guidelines

Slide 8 for the Application of HACCP
 Flexibility of HACCP

 HACCP systems must be appropriate to

the business under consideration
 Nature and size of operation
 Human and financial resources
 Infrastructure etc.
 All seven principles must be applied in
any HACCP-based system

Module 4.2 – Codex Guidelines

Slide 9 for the Application of HACCP
 Appropriate measures

Problems must be defined and solutions

found according to the context

Module 4.2 – Codex Guidelines

Slide 10 for the Application of HACCP
 Constraints facing small businesses

 Often do not have the resources or

expertise on-site to develop and
implement an effective HACCP plan
 Availability of expert advice from other
sources is important
 Advice must be specific to products and
processes under consideration

Module 4.2 – Codex Guidelines

Slide 11 for the Application of HACCP
 Seven HACCP principles

1. Conduct hazard analysis

2. Determine critical control points (CCP)
3. Establish critical limits
4. Establish system to monitor control of CCP
5. Establish corrective action
6. Establish verification procedures
7. Establish documentation

Module 4.2 – Codex Guidelines

Slide 12 for the Application of HACCP
 HACCP principle 1

Conduct hazard analysis

Hazard
A biological, chemical or physical agent in, or condition of, food with
the potential to cause an adverse health effect

Hazard analysis
The process of collecting and evaluating information on hazards and
conditions leading to their presence to decide which are significant to
food safety and therefore should be addressed in the HACCP plan

Module 4.2 – Codex Guidelines

Slide 13 for the Application of HACCP
 Tasks required to apply HACCP principle 1

Assemble HACCP team  Ensure availability of all

required expertise -
Describe product multidisciplinary team
Identify intended use  Scope of HACCP plan
Construct flow diagram decided

On-site confirmation of
flow diagram
List all potential hazards,
conduct hazard analysis

Module 4.2 – Codex Guidelines

Slide 14 for the Application of HACCP
 Tasks required to apply HACCP principle 1

Assemble HACCP team  A full description of the

Describe product
Identify intended use
Construct flow diagram
On-site confirmation of
flow diagram
List all potential hazards,
conduct hazard analysis
product should be
prepared
 All relevant safety
information should be
reported including:
composition, physical/
chemical characteristics,
packaging, storage
conditions, etc.

Module 4.2 – Codex Guidelines

Slide 15 for the Application of HACCP
 Tasks required to apply HACCP principle 1

Assemble HACCP team  Specify expected use of

the product
Describe product  Where appropriate
Identify intended use consider vulnerable
Construct flow diagram groups of the population

On-site confirmation of
flow diagram
List all potential hazards,
conduct hazard analysis

Module 4.2 – Codex Guidelines

Slide 16 for the Application of HACCP
 Tasks required to apply HACCP principle 1

Assemble HACCP team  Flow diagram for process

Describe product
Identify intended use
Construct flow diagram
On-site confirmation of
flow diagram
List all potential hazards,
conduct hazard analysis
should be constructed by
HACCP team
 The flow diagram should
cover all steps in the
operation
 HACCP team should
confirm the processing
operation against the
flow chart

Module 4.2 – Codex Guidelines

Slide 17 for the Application of HACCP
 Tasks required to apply HACCP principle 1

Assemble HACCP team  HACCP team to list all

hazards reasonably
Describe product expected to occur at
Identify intended use each step in the food
chain
Construct flow diagram
 Assess hazards to
On-site confirmation of determine which should
flow diagram be included in HACCP
List all potential hazards, plan
conduct hazard analysis
 Consider what control
measures could be
applied for each hazard
Module 4.2 – Codex Guidelines
Slide 18 for the Application of HACCP
 Conducting hazard analysis

Control measure
Any action or activity that can be used to prevent or eliminate a food
safety hazard or reduce it to an acceptable level

More than one control measure may be required to control

a specific hazard and more than one hazard may be
controlled by a specified control measure

Module 4.2 – Codex Guidelines

Slide 19 for the Application of HACCP
 HACCP principle 2

Determine critical control points (CCP)

Critical control point
A step at which control can be applied and is essential to prevent or
eliminate a food safety hazard or reduce it to an acceptable level

Step
A point, procedure, operation or stage in the food chain, including
raw materials, from primary production to final consumption

Module 4.2 – Codex Guidelines

Slide 20 for the Application of HACCP
 Applying HACCP principle 2

List all potential hazards,  Determination of CCPs

conduct hazard analysis
Determine critical control
points
Establish critical limits
can be facilitated by
application of decision
tree
 There may be more than
one CCP at which control
is applied to address the
same hazard

Module 4.2 – Codex Guidelines

Slide 21 for the Application of HACCP
 HACCP principle 3

Establish critical limits

Critical limit
A criterion that separates acceptability from unacceptability

Maximum load: 1 tonne

Maximum speed: 15 km/h

If you exceed the critical limit ...

The bridge will break

Module 4.2 – Codex Guidelines

Slide 22 for the Application of HACCP
 Critical limits

Establish critical limits

Critical limit
A criterion that separates acceptability from unacceptability

Module 4.2 – Codex Guidelines

Slide 23 for the Application of HACCP
 Applying HACCP principle 3

Determine critical control  Critical limits must be

points specified and validated
for each CCP
Establish critical limits for  More than one CL may be
each CCP elaborated at a
Establish a monitoring particular step
system  Criteria commonly used
include Aw, time, pH,
temperature, etc.
 Critical limits are not
necessarily numerical

Module 4.2 – Codex Guidelines

Slide 24 for the Application of HACCP
 HACCP principle 4

Establish system to monitor control of the CCP

Control
The state wherein correct procedures are being followed and criteria
are being met

Monitor
The act of conducting a planned sequence of observations or
measurements of control parameters to assess whether a CCP is under
control

Module 4.2 – Codex Guidelines

Slide 25 for the Application of HACCP
 Applying HACCP principle 4

Establish critical limits for  Monitoring data should

each CCP be evaluated by
designated person with
Establish a monitoring knowledge and authority
system to take action
Establish corrective  Frequency of monitoring
actions must be sufficient to
ensure effective control

Module 4.2 – Codex Guidelines

Slide 26 for the Application of HACCP
 HACCP principle 5

Establish the corrective action to be taken when

monitoring indicates that a particular CCP is not
under control

Corrective action
Any action to be taken when the results of monitoring at the CCP indicate a loss
of control

Module 4.2 – Codex Guidelines

Slide 27 for the Application of HACCP
 Applying HACCP principle 5

Establish a monitoring  Specific corrective actions

system must be developed for each
CCP in the HACCP system in
Establish corrective order to deal with
actions deviations when they occur
Establish verification  Actions must ensure that
procedures the CCP has been brought
under control
 Deviation and product
disposition procedures must
be documented

Module 4.2 – Codex Guidelines

Slide 28 for the Application of HACCP
 HACCP principle 6

Establish procedures for verification to confirm that

the HACCP system is working effectively

Verification
The application of methods, procedures tests and other evaluations,
in addition to monitoring, to determine compliance with the HACCP
plan

Module 4.2 – Codex Guidelines

Slide 29 for the Application of HACCP
 Applying HACCP principle 6

Establish corrective  Establish procedures,

actions including random sampling
and analysis to determine if
Establish verification the HACCP system is
procedures working correctly
Establish documentation  Validation should include
systems actions to confirm the
efficacy of all elements in
the HACCP plan

Module 4.2 – Codex Guidelines

Slide 30 for the Application of HACCP
 HACCP principle 7

Establish documentation concerning all

procedures and records appropriate to these
principles and their application

Module 4.2 – Codex Guidelines

Slide 31 for the Application of HACCP
 Applying HACCP principle 7

Establish verification  Documentation and record

procedures keeping should be
appropriate to the size and
Establish documentation nature of the operation
and record keeping  Documentation includes
systems
 Hazard analysis; CCP and CL
determination
 Records of
 CCP monitoring; Deviations
and corrective actions

Module 4.2 – Codex Guidelines

Slide 32 for the Application of HACCP
 HACCP training

 Training in HACCP principles and their

application is required by
 Personnel in industry
 Government
 Academia
 Joint training among different
stakeholder groups could facilitate
dialogue and collaboration

Module 4.2 – Codex Guidelines

Slide 33 for the Application of HACCP
 Industry HACCP plans

 Working instructions and procedures

should be developed for operating
personnel
 Specific training for personnel can be
developed to support the HACCP plan
according to their defined tasks

Module 4.2 – Codex Guidelines

Slide 34 for the Application of HACCP
 Conclusions

 The HACCP system presents a logical and

systematic framework for enhancing food
safety management
 HACCP-based systems must apply all 7
principles
 HACCP is product and process specific
 Government and industry organizations
have an important role to play in supporting
SLBDs to apply HACCP-based systems

Module 4.2 – Codex Guidelines

Slide 35 for the Application of HACCP