History and Background to the HACCP System Module 4.1 History and Background to the HACCP System

Objective and contents To explain the origins and development of the HACCP system and its current significance Contents Origins of HACCP Advantages of the HACCP approach Applicability of HACCP World trade and HACCP / the coffee sector Module 4.1 – History and Background to the HACCP System

Module 4.1 – History and Background to the HACCP System Introducing HACCP Key messages HACCP is a response to the need to be more confident about food safety You must have well established GMP programmes before applying HACCP HACCP improves international acceptability Module 4.1 – History and Background to the HACCP System

Module 4.1 – History and Background to the HACCP System What is HACCP? A system of food safety management that is Science-based and systematic Preventative Applicable throughout the food chain Module 4.1 – History and Background to the HACCP System

Module 4.1 – History and Background to the HACCP System Main HACCP milestones A total systems approach to quality management in manufacturing was developed in the 1950s ‘Zero-defects’ programme pioneered in 1960s by Pillsbury, NASA and US army introducing HACCP concept HACCP concept publicly presented at conference on food protection in 1971 Module 4.1 – History and Background to the HACCP System

Module 4.1 – History and Background to the HACCP System Main HACCP milestones HACCP principles used by USFDA in the promulgation of LACF regulations in 1974 HACCP approach adopted by major food companies in 1980s The US National Academy of Science recommended in 1985 that the HACCP approach be adopted by food establishments Module 4.1 – History and Background to the HACCP System

Main HACCP milestones – international arena International organizations such as ICMSF recommend broad application of HACCP for food safety Guidelines for the application of HACCP adopted by the 20th session of Codex in 1993 Guidelines for the application of HACCP are included in the revised Code of International Practice - General Principles of Food Hygiene in 1997 HACCP is firmly established and incorporated in food safety legislation in many countries including EU members and USA Module 4.1 – History and Background to the HACCP System

Module 4.1 – History and Background to the HACCP System HACCP – where are we now? Revised guidelines for the application of HACCP adopted by Codex 2003 Introductory section incorporates discussion on obstacles faced by SLDBs FAO/WHO is working on the elaboration of a document providing practical guidance on the application of HACCP in SLDBs ISO TC-34 working on the elaboration of food safety management system incorporating HACCP Module 4.1 – History and Background to the HACCP System

Module 4.1 – History and Background to the HACCP System Advantages of HACCP Enhances food safety management Reduces reliance on end-product inspection and testing HACCP can be applied throughout the food chain Allows more efficient and effective use of resources Facilitates prompt response to problems Module 4.1 – History and Background to the HACCP System

Module 4.1 – History and Background to the HACCP System Advantages of HACCP Enhances responsibility and degree of control at the food industry level Involves greater participation by food handlers in ensuring food safety Compatible with quality management programmes Can aid inspection by regulatory authorities Increases confidence of international buyers Module 4.1 – History and Background to the HACCP System

Module 4.1 – History and Background to the HACCP System Application of HACCP Programme of GMP Based on Codex General Principles of Food Hygiene (documented, verified and audited) HACCP systems Before a food enterprise can apply HACCP, they must have programme of GMP in place fully consistent with GHP Module 4.1 – History and Background to the HACCP System

Module 4.1 – History and Background to the HACCP System Application of HACCP Requires full commitment and involvement of management and workforce Requires a multidisciplinary approach including all expertise relevant to any given situation Module 4.1 – History and Background to the HACCP System

Module 4.1 – History and Background to the HACCP System Coffee trade Approximately 75% of green coffee produced in the world was exported in 2001 (FAOSTAT) Trends in regulation of international food trade are therefore particularly important to the coffee sector Module 4.1 – History and Background to the HACCP System

Management of safety in the coffee chain HACCP-based systems have so far not been applied by enterprises handling and producing green coffee Many handlers and processors of green coffee do not have quality and safety management systems in place that are consistent with the Codex principles of food hygiene Module 4.1 – History and Background to the HACCP System

Obstacles to applying HACCP in the coffee chain Little experience with HACCP within the coffee sector There are gaps in data that may be relevant to the development of sound HACCP models Many coffee operations are of small size with very limited resources Module 4.1 – History and Background to the HACCP System

HACCP training for the coffee sector What do we want to achieve? Improved understanding of HACCP among those involved in the coffee sector Enhanced ability of key actors in producing countries to contribute to the development of a risk-based code of practice for the production of green coffee and, if appropriate, HACCP-based models Creation of core HACCP expertise within the coffee-producing countries that can support the industry in implementing sound food safety programmes Improved risk-based approach to safety management and control along the coffee chain Module 4.1 – History and Background to the HACCP System

Module 4.1 – History and Background to the HACCP System Conclusions HACCP is a powerful tool in food safety management Coffee enterprises that do not operate according to GHP cannot consider applying HACCP-based systems The global project promoted the generation of data to support development of HACCP models The application of HACCP-based hygiene system to the coffee chain could enhance confidence of the international community Module 4.1 – History and Background to the HACCP System