1. HACCP APPLIED TO PRIMARY
SECTION IV.
HACCP APPLIED TO PRIMARY
PRODUCTION
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2. HACCP
Systematic and preventive approach that addresses biological, chemical and physical hazards through anticipation and prevention, rather than through end-product inspection and testing.
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3. Advantages
can be applied throughout the food chain “from farm to plate”
more effective use of resources, savings to the food industry and more timely response to food safety problems.
enhances the responsibility and degree of control throughout the food chain
Consumer protection, guarantee of food safety products.
Compatible with the quality control systems.
Flexibility according to technological changes, procedures, etc.
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4. Why is HACCP internationally
recognized?
The work of the Codex Alimentarius Commission, including the Guidelines for the application of the Hazard Analysis Critical Control Point (HACCP) system, has become the reference for international food safety requirements .
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5. 7 HACCP 6 PRINCIPLES 5 4 3 2 1 Records and Documents Verifycation
system 5
Corrective
Measures 4
Sistema de
vigilancia
para los PCC 3
Critical
Limits 2
Critical control
points
Hazard
analysis 1
HACCP
PRINCIPLES
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6. What has to be done before applying HACCP?
Establishing pre-requisit programmes (GAP, GMP, SOS, training programmes, etc.)
Compromise and responsibility of people involved.
Multidisciplinary approach.
Applied to every operation.
Controls applied only on critical points.
Flexibility in it’s application.
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7. What has to be done before applying HACCP?
HACCP is as a table, needs
solid legs.
GAPS
SOS
Training
GMPS
HACCP
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8. Some definitions HACCP PLAN:
Document prepared in accordance with the principles of HACCP to ensure control of hazards which are significant for food safety in the segment of the food chain under consideration
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9. Results of implementing the HACCP plan.
Some definitions
HACCP SYSTEM:
Results of implementing the HACCP plan.
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10. Some definitions Control:
A) To take all necessary actions to ensure and maintain compliance with criteria established in the HACCP plan.
B) To state wherein correct procedures are being followed and criteria are being met.
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11. Some definitions Monitoring
The act of conducting a planned sequence of observations or measurements of control parameters to assess whether a CCP is under control.
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12. Some definitions Control Point (CP):
Any step or procedure at which biological, physical or chemical hazards can be controlled.
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13. Critical Control Point (PCC):
Some definitions
Critical Control Point (PCC):
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
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14. Guideliness for application
A logical sequence of consisting 12 steps:
Plan design
Plan elaboration
Plan implementation
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15. Assemble the HACCP team1
Product description 2
Identify product intended used 3
STEPS SEQUENCE
Construct flow diagram 4
on-site confirmation of flow diagram 5
List all potential hazards , conduct a hazard analysis and consider any measures to control identified hazards . 6
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16. Establish a monitoring system for each CCP
Determine CCP 7
Establish critical limits for each critical control point 8
Establish a monitoring system for each CCP 9
STEPS SEQUENCE
Establish corrective actions 10
Establish verification procedures 11
Establish documentation and record keeping 12
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17. HACCP Team
Group of people responsible for elaborating and implementing the HACCP Plan.
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18. Team work's responsibilities
define the objectives and scope of the HACCP Plan.
product (s) to be considered.
procedures-stages to be considered.
kind of hazards to be included.
evaluate human and financial resources.
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19. Assemble the HACCP team Step 1
Multidisciplinary team members, with knowledge in:
the identification of hazards associated to produce production and post-harvest stages.
production and post-harvest produce operations
the principles and practices of HACCP and GAP, GMP, GHP, SOP, etc.
product market requirements.
And experienced in:
training methodologies and transferring technology projects.
implementing Integrated Crop Management systems (ICM) and Integrated Pest Management systems (IPC).
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20. Initial training to the team members.
Considerations
Small teams.
Team leader.
Initial training to the team members.
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21. Product (s) to be included.
Convenient to carry out HACCP plans by product, and then to integrate them into a unique safety assurance programme for the company.
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22. Keep in mind….the food chain approach..
Define the specific process
Farm activities.
Packaging activities.
During transport.
Keep in mind….the food chain approach..
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23. SAFETY Define the type(s) of hazards to be included PHYSICAL CHEMICAL
¿Physical Hazards?:
Higher risk in raw consumed
products.
¿Chemical Hazards?:
Raw products, exposed
surfaces, etc.
¿Biological Hazards?:
Highly perishable, with
exposed surfaces,
washed, etc.
PHYSICAL
CHEMICAL
BIOLOGICAL
SAFETY
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24. Financial Resources Time for team meetings and administration
Costs of initial training
Necessary documents
Access to analytical laboratories
Access to information sources to answer questions raised by the team.
HACCP
PLAN
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25. Describe product and identify intended use
Steps
2 and 3
Description of: product composition,
packing, transport and distribution
conditions and requirements, proper
handling, post-harvest life and use
instructions.
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26. Steps 2 and 3.
Objective
to assist in the identification of all possible hazards associated with the product use (raw or processed, peeled or unpeeled, etc.)
Identification of critical stages of the process. (post-harvest operations i.e.. washing, packaging materials, etc.).
Product’s sensitivity according type of consumers (children, adults, pregnant women, etc.).
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27. Construct flow diagram and on-site
confirmation of
flow diagram
Steps
4 and 5
Objective:
to easily identify routes of potential contamination.
to suggest methods of control and to discuss these among the HACCP team.
to support the identification of Critical Points in the process.
It should include : sequence of all process steps, if possible records of the time required to properly perform the operations, time/temperature history of all raw materials and intermediate and final products, equipment design features, packaging design and location, etc.
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28. Steps 4 and 5.
Once the process flow diagram and packaging layout have been drafted, they must be confirmed by an on-site inspection for accuracy and completeness
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29. 7 6 Step 6. Principle 1 5 4 3 1 2 Records and Documents Verifycation
system
Step 6. Principle 1 5
Corrective
Measures 4
Sistema de
vigilancia
para los PCC 3
Critical
Limits
hazard
analysis 1 2
Critical control
points
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30. Hazard analysis and control measures. Principle 1
STEP 6
¿What is a hazard analysis?
The process of collecting and evaluating information on hazards and conditions leading to their presence to decide which are significant for food safety and therefore should be addressed in the HACCP plan
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31. Collecting information regarding potential hazards
Step 6
Collecting information
regarding potential hazards
Sources of information:
Reference texts.
product rejections texts.
Scientific publications and bibliographic revision.
FAO/WHO.
Internet (Global Network of Outbreak Reports).
Experience of the HACCP team and other food chain actors.
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32. Step 6
Hazard analysis
List of potential hazards (physical, chemical, biological) that may be reasonably expected, at each process stage.
Evaluate the importance of the hazard: the potential risk of each hazard…..probability of occurrence and its severity.
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33. Combining experience, epidemiological data and technical information.
Step 6
assessment the
hazard risk...
Combining experience, epidemiological data and technical information.
Severity …. the degree of consequences that can result when a hazard exists.
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34. Hazards to be considered
Step 6
Hazards to be considered
in the HACCP Plan
Hazards addressed under the HACCP system must be of such a nature that their prevention, elimination or reduction to acceptable levels is essential to the production of safe foods.
Hazards of a low probability of occurrence and a low severity should be addressed through GAP and GMP.
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35. How to carry out the PASO 6 hazard analysis?
Review inputs (at production-post-harvest operations).
Evaluate processing operations for hazards.
Observe actual operating practices
Take measurements.
Analyze the measurements.
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36. Step 6 Review the inputs In the primary production some inputs are:
Soil.
Water.
Seeds.
Agrochemicals: pesticides, fertilizers, etc.
Organic fertilizers.
Labor.
“Same approach when applying GAP, GMP”
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37. Step 6 Review the inputs In post-harvest some inputs are:
The product itself.
Water for product washing.
Water for personal use and cleaning programmes (locations, equipments, etc. )
Agrochemicals: waxes, fungicides, disinfectants.
Labor (personal)
Packing materials
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38. Evaluate operations Step 6 for hazards
Assign a number to each processing step on the process flow diagram Separate clean area or dirty areas
Examine each step on the process flow diagram and determine if a hazard (biological, chemical or physical) exists for that operation
Review the plant layout and employee traffic pattern.
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39. Evaluate operations Step 6 for hazards Observe the employees
Observe hygienic practices and note the hazards .
Analyze if there is a “kill step” (process which destroys all microorganisms), if so, attention should be focused on potential cross-contamination after this processing operation.
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40. and analyze the results
Step 6
Take measurements
and analyze the results
Sometimes it is important to take measure-
ments of key operational parameters to confirm
actual operating conditions:
Such as: temperature in cooling rooms, product
temperature, Relative Humidity, Drying temperature,
pH of water, analysis of contact surfaces, water
analysis, etc.
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41. Step 6 Control measures any actions and activities that can be used
to prevent or eliminate a food safety hazard
or reduce it to an acceptable level.
one measure may be required to control a specific hazard
more than one hazard may be controlled by a specified measure.
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42. Step 6 Control measures Chemical and physical hazards:
Source control, i.e.. control of raw materials.
Processing control, i.e. the proper use and control of fungicides.
Control of incidental contamination from chemicals .
Labeling and packing control, i.e. assuring that the finished product is accurately packed and labeled with ingredients and known allergens
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43. Step 6
CONTROL MEASURES microbiological contamination of product washing water
Prevention :
Water use for product washing must be drinkable. In order to demonstrate it’s quality, periodical analysis are required.
Recycled water should be treated and maintained in conditions that do not constitute a risk to the safety of fresh fruits and vegetables. The treatment process should be effectively monitored and controlled (use of filters).
Reduction and elimination:
in order to reduce and/or eliminate the microorganisms from the water, the sanitation process should include the following methods……
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44. 7 Principle 2 6 5 4 2 3 1 Records and Documents Verifycation system
Corrective
Measures 4
Sistema de
vigilancia
para los PCC 2
Critical
Control
Points 3
Critical
Limits 1
Hazard
analysis
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45. Determine CCP. Principle 2 Determine CCP:
Step 7
Determine CCP:
“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 ”.
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46. Determine CCP. Principle 2 Control Point:
Step 7
Control Point:
“Process stage at which a lost of control will unlikely result in an unacceptable risk for consumers, but action is required.
GAP, GMP and GHA focus CP.
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47. Step 8 Determine CCP Normally, there is not a unique control
How does this concept apply to the primary
production?
Normally, there is not a unique control
measure, that once applied to a process step,
It can reduce or control a hazard; instead of that,
several measures are required to control or
prevent an identified hazard.
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48. Step 8
Determine CCP
What could be considered an acceptable level in fresh fruit
and vegetables?
Difficult to define, because…..for microbiological hazards
for example...
Once the product is contaminated, if the conditions are
appropriate, the pathogenic growth rate is quite
high.
The ability of a pathogen to cause adverse damage
depends of the age and host condition.
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49. Step 7 Determine CCP An acceptable level in terms of the primary
production could be defined as:
An accepted value or range of values and “practices”, required by the market, a code of practice, a law or regulation, in order to assure product safety and its aptitude for use.
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50. Step 7
Identifying CP
It is important to verify if any of the identified hazards are fully controlled by the application of GAPs, GMPs, GHPs.
Furthermore, an on-site verification must be carried out by the HACCP team to verify if those hazards are in fact controlled by the application of GMP/GHP measures.
Hazards that are not fully controlled by prerequisites programmes, should be analyzed to determine whether they are CCPs or not.
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51. Step 7
Identifying CP
If a hazard has been identified at a step where control is necessary for safety/and if no control measure exists at that step or at any other, then the product or process should be modified at that step, or at an earlier or later stage, to include a control measure.
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52. Step 7
Determine CCP
GAP, GMP, GHP are essentials to prevent and control hazards at primary production…but when they don’t completely do so...
What control points in the process are critical to reduce or eliminate hazards, once they occur?
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53. Step 7 Determine CCP Control of inputs.
Water: possible source of product contamination,
Control Points during process stages, those
implying direct product contact with water, such as:
Irrigation by aspersion .
Water used for aspersion of agrochemical.
Washing water (water in post-harvest)
Water used in pre-cooling treatments (ice, dipping, etc).
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54. Are those really Critical Control Points ?
Step 7
Determine CCP
Are those really Critical Control Points ?
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55. Step 7 Determine CCP Water:
Hazards associated to water contamination can be
prevented or controlled through application of
GAP, GMP, GHP. However, procedures such as
sanitation of washing water are specially designed
to reduce and eventually eliminate the
microbiological contamination, so this stage will
be considered a CCP.
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56. Step 7
Determine CCP
Manure (organic fertilizers): high source of potential contamination.
Associated Control Points are for example :
quality of fertilizers used (certified they have been properly treated: drying, anaerobic digestion, alkaline stabilization, etc.).
Proper production, application and storage conditions.
There is not a “unique” stage, where a control measure can
completely control or prevent the hazard…several control
measures should be applied.
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57. Step 7 Determine CCP control points for hazards introduced by
persons are those process stages related
with direct product handling, for example :
Manual harvesting, selection, manual
grading, packing, etc. Hazards associated to
people contamination can generally be
prevented and controlled through GHP.
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58. Step 7 Determine CCP The process stages that reduce or eliminate the
hazards to acceptable levels are Critical control
points
Water sanitation.
Irradiation.
Temperature treatments (for quality aspects rather than safety ones).
Drying temperature.
Metal control.
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59. Step 7 Determine CCP Chemical contaminants : potential control points:
Agrochemical sprays.
Selection process during packaging- eliminate mycotoxins (i.e.. patuline).
Quality of the water used in post-harvest (washing, post-harvest sprays, etc. )
Chemical contamination can be prevented by GAP, GMP, and
implementation of Integrated Crop Systems and Integrated Pest
management systems.
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60. Exception: Metal detector used in minimal processed food.
Step 7
Determine CCP
Physical contaminants: they can normally be prevented and controlled by application of GAP, GMP and GHP. So they are not CCP.
Exception: Metal detector used in minimal processed food.
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61. Step 7 Determine CCP At primary production:
Control Points: process steps where control measures should be applied in order to prevent and control food safety hazards (GAP,GMP, GHP).
Several control measures associated to a hazard, it is important to define the control points and the control measures that could have a big impact in the prevention and control of the hazard.
A Control point is Critical: when there are process stages where it is possible to apply a control measure in order to reduce to an acceptable limit or eliminate the identified hazard.
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62. 7 Principle 3 6 5 3 4 2 1 Records and Documents Verifycation system
Corrective
Measures 3
Critical
Limits 4
Sistema de
vigilancia
para los PCC 2
Critical
Limits 1
Hazard
analysis
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63. Criteria which separates acceptability from unacceptability.
Determine CL
for each CCP .
Principle 3.
Step 8
Criteria which separates acceptability from unacceptability.
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64. Determine CL for each CCP .
Principle 3.
Step 8
But, an acceptable level at primary
production is:
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65. Determine CL for each CCP .
Principle 3.
Step 8
Accepted levels referred to for example :
Presence of total and fecal coliforms in water and soil.
Optimal refrigeration temperature.
Minimal concentration of Chlorine and time of contact with the product.
pH and temperature of product washing water.
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66. Accepted values regarding ...
Step 8
Accepted values regarding ...
Chemical hazards:
Maximum levels of pesticides allowed in the product.
Pre-harvest interval for pesticides applications
Limits referring to process conditions: recommended doses, threshold for pest control, etc.
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67. Accepted values regarding to...
Step 8
Accepted values regarding to...
The accepted values should come from:
Results of research
Requirements and regulations
Opinions of specialist in the topic.
Experimental studies
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68. 7 6 Principle 4 4 5 3 2 1 Records and Documents Verifycation system
Monitoring
CCP 5
Corrective
Measures
Principle 4 3
Critical
Limits 2
Critical
Limits 1
Hazard
analysis
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69. What, how, who , when to monitor?
Monitoring CCP
Principle 4
Step 9
Monitoring is the scheduled measurement or observation of a
CCP relative to its critical limits.
What, how, who , when to monitor?
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70. Step 9 Monitoring CCP Principle 4 What will be monitored ?
Measurement of the time and temperature of a thermal process.
Measurement of cold-storage temperatures.
Visual revision of the control measures implemented (i.e.. visual revision of the packed product).
Verification of quality certificates of raw materials.
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71. Step 9 Monitoring CCP Principle 4 measures be monitored?
How will critical limits and preventive
measures be monitored?
Thermometer, clock, Scales, pH-meters, water activity
meter, chemical analytical equipment, etc.
Microbiological analysis are not cost effective ,,,,take
Time, need quick results reviewing the operational conditions.
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72. Step 9 Monitoring CCP Principle 4 Monitoring frequency
Where possible, continuous monitoring is
preferred to non-continuous one.
Frequency depends on historical knowledge
of the product and process.
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73. Step 9 Monitoring CCP Principle 4 Who will monitor?
In developing the HACCP plan consideration should be given to assigning responsibility for monitoring. Individuals assigned to monitor CCPs may include:
· Line personnel · Equipment operators · Supervisors · Maintenance personnel · Quality assurance personnel
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74. 7 Principle 5 6 5 5 3 4 2 1 Records and Documents Verifycation system
Corrective
Measures
Principle 5 5
Corrective
Measures 3
Critical
Limits 4
Monitoring
CCP 2
Critical
Limits 1
Hazard
analysis
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75. Corrective actions or measures Principle 5.
Step 10
"any action to be taken when the results of monitoring at the CCP indicate a loss of control".
Loss of control is considered as a deviation from a critical limit for a CCP.
Deviation : "failure to meet a critical limit".
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76. Corrective Actions Principle 5.
Step 10
Identification of the cause of deviation.
corrective action is taken following any deviation to ensure the safety of the product and to prevent recurrence of the deviation.
follow up with monitoring and reassessment to ensure that the action taken is effective
information should be recorded in the deviation and corrective action records.
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77. Step 10 Corrective Actions Principle 5.
Examples of corrective actions:
Calibration and equipment maintenance programmes.
Repeat the treatment.
Adjustment of records and documents.
Buying new equipment.
Training of personnel.
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78. 7 6 Principle 6 5 5 3 4 2 1 Records and Documents Verification
procedures
Principle 6 5
Corrective
Measures 5
Medidas
Correctoras 3
Critical
Limits 4
Monitoring
CCP 2
Critical
Limits 1
Hazard
analysis
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79. Verification Procedures
Principle 6
PASO 11
Verification and auditing methods,
procedures and tests, including random
sampling and analysis, can be used to
determine if the HACCP system is working
correctly.
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80. Verification Procedures
Principle 6
Step 11
Review of the hazard analysis ·
CCP determination
Justification for critical limits, based for example on current good science and regulatory requirements
Determination of whether monitoring activities, corrective actions, record keeping procedures and verification activities are appropriate and adequate
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81. Verification Procedures
Principle 6
Step 11
Review of HACCP audit reports
Review of changes to the HACCP plan and the reasons for those changes
Review of past validation reports
Review of deviation reports
Assessment of corrective action effectiveness
Review of information on consumer complaints
Review of linkages between the HACCP plan and GMP programmes.
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82. 7 6 Principle 7 5 4 3 2 1 Sistema de Documents verificación
and records 6
Sistema de
verificación
Principle 7 5
Medidas
Correctoras 4
Sistema de
vigilancia
para los PCC 3
Límites
Críticos 2
Puntos Críticos
de Control
Hazard
Analysis 1
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83. Documentation and record keeping .
Principle 7.
Step 12
Support documentation for developing the HACCP plan
Records generated by the HACCP system
Documentation of methods and procedures used.
Records of employee training programmes
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84. Documentation and record keeping .
Step 12
Documentation and record keeping .
Principle 7.
Data used to establish: the control measures to prevent microbiological growth, the shelf-life of the product (if age of the product can affect safety), the adequacy of critical limits in ensuring the safety of the product.
Product description and intended use , flow diagram, hazard analysis, identification of CCP, identification of the critical limits for each CCP, including data from experimental studies or information collected to support the critical limits.
Documented deviation and corrective action plans.
Planned verification activities and procedures.
Identification of the preventive measures for each hazard.
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85. Documentation and record keeping .
Step 12
Documentation and record keeping .
Documents generated by the HACCP plan:
Documented deviation and corrective action plans.
Planned verification activities and procedures.
Identification of the preventive measures for each hazard.
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86. Documentation and record keeping .
Step 12
Documentation and record keeping .
Documentation of methods and procedures used :
Description of the monitoring system for the critical limit of each CCP, including: the methods and equipment used for monitoring, the frequency of monitoring and the person performing the monitoring ·
Plans for corrective actions for critical limit violations or situations resulting in potential hazards
Description of record keeping procedures, including copies of all record forms
Description of verification and validation procedures
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87. Does HACCP apply to primary production?
Final Comments
Does HACCP apply to primary production?
Limitations:
Difficult to establish CCP and CL (as strictly defined by
HACCP).
However,,,, what is most useful is the systematic
HACCP approach for analyzing food hazards.
The GAP guidelines are based on this approach to analyze the risk
of each hazard- classifying the control measures as : major, minor and
recommended control measures according to the risk each hazard
represents. The control measures are seen as a way to PREVENT
hazards instead or to reduce or eliminate them once they have
occurred.
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88. GAP guidelines follow the HACCP principles
List all potential hazards associated with each step, conduct a hazard analysis and consider any measures to control identified hazards.
Establish control points and define priorities in terms of the control measures to be applied. Control seen as a Preventive measures.
Defined what is acceptable and unacceptable- level of acceptability for each control point.
Establish corrective actions.
Establish monitoring procedures.
Establish verification systems.
Documents and record keeping.
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89. FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS (FAO)
Food Quality and Standards Service (ESNS)
Food and Nutrition Division
Viale delle Terme di Caracalla
00100, Rome, Italy.
Tel.:
Fax No.: /53152
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