1. Presentation of Example 3A: MC for verifying the performance of a HACCP system by the FBO Drafting team: Claus Heggum (IDF) Jorge J. Guerrero Vallejos (BO) Omar Bun Njie (GM) Abimbola Adegboye (NG)

2. GENERAL APPROACH Purpose: To verify the intended performance over time of a food safety control system managed by a HACCP system, through use of the moving window approach Prerequisite : The usefulness of end products testing as a means of verification has been established by the hazard analysis. Responsibility for design & application: The HACCP team of an FBO

3. GENERAL APPROACH Sampling material: Food Point of application: End of manufacture Target organisms: As determined by hazard analysis: Pathogens that the HACCP system has been designed to control (e.g. Listeria monocytogenes) Indicators for these hazards (e.g. Listeria spp., S. aureus) Hygiene indicators (e.g. Enterobacteriacea, TPC, etc) Official MC may determine the choice

4. GENERAL APPROACH: SAMPLING PLAN  = n  = n * frequency  = e.g. one/week Moving window: A series of sampling occasions with a specified sampling frequency within a defined time frame

5. A MOVING WINDOW n=5; c=2; m=10,000; M=100,000

6. WINDOW A MOVING WINDOW n=5; c=2; m=10,000; M=100,000

7. WINDOW A MOVING WINDOW n=5; c=2; m=10,000; M=100,000

8. WINDOW A MOVING WINDOW n=5; c=2; m=10,000; M=100,000

9. WINDOW A MOVING WINDOW n=5; c=2; m=10,000; M=100,000

10. WINDOW A MOVING WINDOW n=5; c=2; m=10,000; M=100,000

11. WINDOW A MOVING WINDOW n=5; c=2; m=10,000; M=100,000

12. ACTIONS IN CASE OF NON-COMFORMITY When? When ”M” is exceeded (individual results) When ”c” is exceeded (within the sampling period) What? (based on review of data, source tracking & cause analysis) ImplementationDesignAffected lot, if required Restore control of control measures RevalidationRework Improve PRPsContainment & recall Improve monitoringChange intended level of control (CCPs) Alternate use

13. HYPOTHETICAL EXAMPLE MC for S. aureus: n=10; c=3; m=0; M=100 Daily testing Milk reception Milk processing Line #1 - Cheese manufacturing Line #2 - Cheese manufacturing Fresh cheese

14. Hypothetical example

15. Thank you!