1. HACCP Essential Tool for Food Safety

2. PART I Introduction

3. The Codex Alimentarius

4. The Codex Alimentarius Commission (CAC) was established in 1962 as a joint venture between FAO and WHO

5. What is Codex?
The Codex Alimentarius is a collection of food standards, presented in an uniform manner.

6. Codex objectives
The establishment of codes of practices and standards to protect consumers’ health and to ensure fair practices in the food trade
To provide guidance for the establishment and/or harmonization of legal requirements, to facilitate international food trade.

7. CODEX ALIMENTARIUS FAO/ WHO Program on Food Standards
The world population has the right to access food that is safe and nutritious

8. Codex Alimentarius Scientific Rationale
Technical consultation with experts
Biotechnology and food safety
Risk analysis and food standards
Evaluation of consumption and exposure assessment
Animal feed and food safety

9. Codex and WTO International bodies recognized by WTO:
International Phytosanitary Protection Convention (IPPC)
International Organization of Epizooties(OIE)
The Codex Alimentarius

10. The Agreement on Sanitary and Phytosanitary Measurements (SPS Agreement) and Codex
SPS: ....“measures necessary to protect human, animal and plant life and health.”....
Codex: Protection of consumers’ health

11. The SPS Agreement and Codex
Food safety measures needed to protect public health should comply with Codex standards.
Laws, as well as national regulations should comply with Codex, and include the requirements of SPS agreement.

12. SPS Agreement and Codex
According to the SPS agreement, Codex is the reference to solve disputes and standardize food regulation
The SPS agreement calls for the participation of all parties involved in the work of Codex Alimentarius

13. SPS Agreement and Codex
hygienic practices for preparation and processing of food;
safe use of food additives;
control of residues of veterinary drugs, pesticides;
contaminants in food.

14. According to Codex, the application of HACCP principles follows a 12-stage sequence:

15. 1. Assemble the HACCP team 2. Describe the food 3
1. Assemble the HACCP team 2. Describe the food 3. Describe the intended use and consumers of the food 4. Develop a flow diagram which describes the process 5. Verify the flow diagram

16. 6. Conduct a Hazard Analysis (HA)
6. Conduct a Hazard Analysis (HA). Prepare a list of all steps in the process where significant hazards occur and describe the preventive measures for aech hazard (Principle 1). 7. Determine the Critical Control Points (CCP) (Principle 2). 8. Establish critical limits. (Principle 3)

17. 9. Establish a system to monitor each CCP (Principle 4) 10
9. Establish a system to monitor each CCP (Principle 4) 10. Establish the corrective actions (Principle 5) Establish procedures for verification (Principle 6) 12. Establish record keeping and documentation (Principle 7)