HACCP

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
Slide 2
Module 4.2 Codex

Guidelines for the
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
Slide 3
Module 4.2 Codex

Guidelines for the
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
Slide 4
Module 4.2 Codex

Guidelines for the
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
Slide 5
Module 4.2 Codex

Guidelines for the
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
Slide 6
Module 4.2 Codex

Guidelines for the
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
Slide 7
Module 4.2 Codex

Guidelines for the
Specificity of HACCP
HACCP plans are likely to vary among
enterprises making the same product
because of differences in
Slide 8
Ingredient source
Formulation
Processing equipment and methods
Storage conditions
Experience, knowledge and attitudes of
personnel
Module 4.2 Codex
Guidelines for the
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
Slide 9
Module 4.2 Codex

Guidelines for the
Appropriate measures
Problems must be defined and solutions
found according to the context
Slide 10
Module 4.2 Codex

Guidelines for the
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
Slide 11
Module 4.2 Codex

Guidelines for the
Seven HACCP principles

1.
2.
3.
4.
5.
6.
7.
Conduct hazard analysis

Determine critical control points (CCP)
Establish critical limits
Establish system to monitor control of CCP
Establish corrective action
Establish verification procedures
Establish documentation
Slide 12
Module 4.2 Codex

Guidelines for the
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
Slide 13
Module 4.2 Codex

Guidelines for the
Tasks required to apply HACCP principle 1

Assemble HACCP team
Describe product
Identify intended use
Construct flow diagram
Ensure availability of all

required expertise multidisciplinary team
Scope of HACCP plan
decided
On-site confirmation of
flow diagram
List all potential hazards,
conduct hazard analysis
Slide 14
Module 4.2 Codex

Guidelines for the

Assemble HACCP team
Describe product
flow diagram
Slide 15
A full description of the

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 for the

Assemble HACCP team
Describe product
Specify expected use of

the product
Where appropriate
consider vulnerable
groups of the population
flow diagram
Slide 16
Module 4.2 Codex

Guidelines for the

Assemble HACCP team
Describe product
flow diagram
Slide 17
Flow diagram for process

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 for the

Assemble HACCP team
Describe product
flow diagram
Slide 18
HACCP team to list all

hazards reasonably
expected to occur at each
step in the food chain
Assess hazards to
determine which should
be included in HACCP
plan
Consider what control
measures could be
applied for each hazard
Module 4.2 Codex

Guidelines for the
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
Slide 19
Module 4.2 Codex

Guidelines for the
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
Slide 20
Module 4.2 Codex

Guidelines for the
Applying HACCP principle 2

Determine critical control
points
Slide 21
Determination of CCPs
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 for the
HACCP principle 3
Critical limit
A criterion that separates acceptability from unacceptability
Maximum load:
Maximum speed:
1 tonne
15 km/h
If you exceed the critical limit ...

The bridge will break
Slide 22
Module 4.2 Codex

Guidelines for the
Critical limits
Critical limit
A criterion that separates acceptability from unacceptability
Slide 23
Module 4.2 Codex

Guidelines for the

Determine critical control
points
Establish critical limits for
each CCP
Establish a monitoring
system
Slide 24
Critical limits must be

specified and validated
for each CCP
More than one CL may be
elaborated at a
particular step
Criteria commonly used
include Aw, time, pH,
temperature, etc.
Critical limits are not
necessarily numerical
Module 4.2 Codex

Guidelines for the
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
Slide 25
Module 4.2 Codex

Guidelines for the

Establish critical limits for
each CCP
system
Establish corrective
actions
Slide 26
Monitoring data should

be evaluated by
designated person with
knowledge and authority
to take action
Frequency of monitoring
must be sufficient to
ensure effective control
Module 4.2 Codex

Guidelines for the
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
Slide 27
Module 4.2 Codex

Guidelines for the

system
actions
Establish verification
procedures
Slide 28
Specific corrective actions

must be developed for each
CCP in the HACCP system in
order to deal with
deviations when they occur
Actions must ensure that
the CCP has been brought
under control
Deviation and product
disposition procedures must
be documented
Module 4.2 Codex

Guidelines for the
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
Slide 29
Module 4.2 Codex

Guidelines for the

actions
procedures
systems
Slide 30
Establish procedures,
including random sampling
and analysis to determine if
the HACCP system is
working correctly
Validation should include
actions to confirm the
efficacy of all elements in
the HACCP plan
Module 4.2 Codex

Guidelines for the
HACCP principle 7
Establish documentation concerning all procedures

and records appropriate to these principles and
their application
Slide 31
Module 4.2 Codex

Guidelines for the

procedures
and record keeping
systems
Documentation and record

keeping should be
appropriate to the size and
nature of the operation
Documentation includes
Hazard analysis; CCP and CL
determination
Records of
CCP monitoring; Deviations
and corrective actions
Slide 32
Module 4.2 Codex

Guidelines for the
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
Slide 33
Module 4.2 Codex

Guidelines for the
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
Slide 34
Module 4.2 Codex

Guidelines for the
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
Slide 35
Module 4.2 Codex

Guidelines for the

HACCP

Hochgeladen von

Dokumentinformationen

Copyright

Verfügbare Formate

Dieses Dokument teilen

Dokument teilen oder einbetten

Freigabeoptionen

Stufen Sie dieses Dokument als nützlich ein?

Sind diese Inhalte unangemessen?

Copyright:

Verfügbare Formate

HACCP

Hochgeladen von

Copyright:

Verfügbare Formate

Good Hygiene Practices along the coffee chain

Codex Guidelines for the

Objective and contents

Module 4.2 Codex

Introducing the Codex guidelines

Module 4.2 Codex

Module 4.2 Codex

Module 4.2 Codex

Why prerequisite programmes?

Module 4.2 Codex

Module 4.2 Codex

All seven principles must be applied in

Module 4.2 Codex

Module 4.2 Codex

Constraints facing small businesses

Module 4.2 Codex

Seven HACCP principles

Conduct hazard analysis

Module 4.2 Codex

Module 4.2 Codex

Tasks required to apply HACCP principle 1

Ensure availability of all

Module 4.2 Codex

Tasks required to apply HACCP principle 1

A full description of the

Module 4.2 Codex

Tasks required to apply HACCP principle 1

Specify expected use of

Module 4.2 Codex

Tasks required to apply HACCP principle 1

Flow diagram for process

Module 4.2 Codex

Tasks required to apply HACCP principle 1

HACCP team to list all

Module 4.2 Codex

Conducting hazard analysis

More than one control measure may be required to control

Module 4.2 Codex

Critical control point

Module 4.2 Codex

Applying HACCP principle 2

Module 4.2 Codex

If you exceed the critical limit ...

Module 4.2 Codex

Module 4.2 Codex

Applying HACCP principle 3

Critical limits must be

Module 4.2 Codex

Module 4.2 Codex

Applying HACCP principle 4

Monitoring data should

Module 4.2 Codex

Module 4.2 Codex

Applying HACCP principle 5

Specific corrective actions

Module 4.2 Codex

Module 4.2 Codex

Applying HACCP principle 6

Module 4.2 Codex

Establish documentation concerning all procedures

Module 4.2 Codex

Applying HACCP principle 7

Documentation and record

Module 4.2 Codex