GUIDE TO HACCP IMPLEMENTATION FOR THE FOOD PROC

GUIDE TO HACCP IMPLEMENTATION FOR THE FOOD PROCESSING INDUSTRY (Case Study)

1.0 Introduction

Hazard Analysis and Critical Control Point (HACCP) is a science based and systematic system used to identify:

Specific hazards to food safety,
Measures for the control of hazards to ensure the safety of food.
HACCP principles are used as a tool to assess hazards and establish control-systems that focus on preventing the production of unsafe food, rather than relying on end product testing. The system can be applied throughout the food chain from primary production to final consumption and implementation should be guided by scientific evidence of risks to human health.

As well as enhancing food safety, implementation of HACCP can provide other significant benefits, such as:

• Promoting international trade by increasing confidence in food safety.
• Aiding inspection by regulatory authorities

The successful application of HACCP requires the full commitment and involvement of both executive-level management and the total work force. It also requires a multidisciplinary approach; this multidisciplinary approach should include, (when appropriate), expertise in agronomy, veterinary hygiene, fruit and vegetable production, microbiology, medicine, public health, food technology, environmental health, chemistry and engineering.

The intent of HACCP is to focus control at critical control points (CCP’s). HACCP should be:

• applied to each specific production procedure separately.
• flexible where appropriate
• taking into account the nature and the size of the implementing company/organization.
• capable of accommodating change, such as advances in equipment design, processing procedures or technological developments.
• reviewed, and necessary changes made when any modification is made in the product, process, or any step.

During hazard identification, evaluation, and subsequent operations in designing and applying HACCP, consideration must be given to the impact of raw materials, ingredients, food manufacturing practices, role of manufacturing processes to control hazards, likely end-use of the product, categories of consumers of concern, and epidemiological evidence relative to food safety.

HACCP systems must be built upon a firm foundation of existing compliance with Good Manufacturing Practices (GMPs), acceptable Sanitation Standard Operating Procedures (SSOPs) and appropriate industry practices.

GMPs are the minimum sanitary and processing requirements necessary to ensure the production of wholesome food. The areas addressed through GMPs are good hygiene practices, personal hygiene, buildings and facilities, equipment and utensils, and production and process controls.

SSOPs (Sanitation Standard Operating Procedures) are part of documented GMPs for hygiene and sanitation, required to meet regulatory requirements for food control. The written SSOP plan should explain the sanitation concerns, controls, in-plant procedures and monitoring requirements. They are also required to monitor these conditions and practices, correct unsanitary conditions and practices in a timely manner, and maintain sanitation control records.

The SSOP should address at least the following conditions and practices: safety of water and ice, condition and cleanliness of food contact surfaces, prevention of cross contamination from unsanitary objects to food, maintenance of facilities for personal hygiene, protection of food and food contact surfaces from adulteration, proper labeling, storage and use of toxic compounds, control of employee health conditions, exclusion of pests.

Without the application of GMP and SSOP principles, an effective HACCP program cannot be conducted.