1. WHO FOOD COURSE SAFE FOOD PRODUCTION: HACCP HACCP and food regulators

2. HACCP  Hazard Analysis and Critical Control Points

3. TRADITIONAL METHODS FOR FOOD SAFETY  CONTROL IS REACTIVE  EXPERT INTERPRETATION  SLOW  COST  REMOTE  LIMITED NUMBERS  POTENTIAL HAZARDS MISSED  TECHNICAL PERSONNEL ONLY  SAMPLE SELECTION

4. ADVANTAGES OF HACCP  CONTROL IS PROACTIVE  MONITORING IS EASY  TIME/TEMPERATURE/APPEARANCE  FAST  CHEAP  ON SITE  UNLIMITED NUMBERS  POTENTIAL HAZARDS CONSIDERED  ALL PERSONNEL  FOCUSES RESOURCES

5. MICROBIOLOGICAL END PRODUCT ANALYSIS  ONE SAMPLE FROM A BATCH  MICROORGANISMS ARE NOT UNIFORMLY DISTRIBUTED IN FOODS  FEW MICROBIOLOGICAL TESTS ARE 100% RELIABLE

6. SAMPLING PROBABILITY  STATISTICAL PROBABILITY (%) OF REJECTING A BATCH OF 100 UNITS WHEN SOME ARE CONTAMINATED WITH SALMONELLA AND THE PRESENCE OF SALMONELLA IN ANY OF THE SAMPLED UNITS IS UNACCEPTABLE AND THE TEST METHOD IS TOTALLY RELIABLE NUMBER OF CONTAMINATED UNITS 3% 5% 10% 2 610 18 20 49 67 89 40 789299 NUMBER OF UNITS SAMPLED

7. HACCP : INTERNATIONAL INITIATIVES  WTO/SPS URUGUAY ROUND  CODEX ALIMENTARIUS COMMISSION  EUROPEAN COMMUNITY  WHO  FAO  USA

8. HACCP: CODEX ALIMENTARIUS COMMITTEE  GUIDELINES FOR THE APPLICATION OF THE HACCP SYSTEM (ALINORM 93/13A MARCH 1993)  CODEX GENERAL PRINCIPLES OF FOOD HYGIENE ALINORM  OTHER CODES OF PRACTICE

9. HACCP : EUROPEAN COMMUNITY  GENERAL FOOD HYGIENE DIRECTIVE 93/43/EEC  SOME DETAILS INCL. INDUSTRY CODES  OTHER DIRECTIVES

10. HACCP: WHO  GENEVA DOCUMENT TRAINING CONSIDERATIONS FOR THE APPLICATION OF THE HAZARD ANALYSIS CRITICAL CONTROL POINT SYSTEM TO FOOD PROCESSING AND MANUFACTURING GENEVA 1993 WHO/FNU/FOS.93.1  OTHER DOCUMENTS APPLICATION OF THE HAZARD ANALYSIS CRITICAL CONTROL POINT SYSTEM FOR THE IMPROVEMENT OF FOOD SAFETY (THE): WHO- SUPPORTED CASE STUDIES ON FOOD PREPARED IN HOMES, AT STREET VENDING OPERATIONS AND IN COTTAGE INDUSTRIES WHO/FNU/FOS.93.1  TRAINING COURSES

11. HACCP: USA  FDA/NOAA  THE REGS: FEDERAL REGISTER

12. HACCP PHASES 1. FLOW DIAGRAM 2. HAZARD ANALYSIS 4. IMPLEMENT 3. CRITICAL CONTROL POINTS 5. REVIEW

13. HACCP PRINCIPLES 1. IDENTIFY THE POTENTIAL HAZARDS FROM TH

14. LOGIC SEQUENCE FOR THE APPLICATION OF HACCP 1-3 1. ASSEMBLE HACCP TEAM 2. DESCRIBE PRODUCT 3. IDENTIFY INTENDED USE

15. LOGIC SEQUENCE FOR THE APPLICATION OF HACCP 4-6 4. CONSTRUCT FLOW DIAGRAM 6. HAZARD ANALYSIS 5. ON SITE VERIFICATION OF FLOW DIAGRAM

16. 6. HAZARD ANALYSIS LIST HAZARDS BIOLOGICAL CHEMICAL PHYSICAL BIOLOGICAL CHEMICAL PHYSICAL LIST PREVENTATIVE MEASURES LIST PREVENTATIVE MEASURES FOR EVERY STEP IN THE FLOW DIAGRAM

17. DO PREVENTATIVE MEASURES EXIST? DO PREVENTATIVE MEASURES EXIST? NO SEE NEXT SLIDE NO SEE NEXT SLIDE YES GO TO NEXT QUESTION YES GO TO NEXT QUESTION CCP DECISION TREE QUESTION 1

18. DO PREVENTATIVE MEASURES EXIST? DO PREVENTATIVE MEASURES EXIST? NO NOT A CCP REPEAT FOR NEXT HAZARD OR STEP NO NOT A CCP REPEAT FOR NEXT HAZARD OR STEP CCP DECISION TREE QUESTION 1 YES MODIFY STEP PROCESS OR PRODUCT YES MODIFY STEP PROCESS OR PRODUCT NO IS CONTROL AT THIS STEP FOR SAFETY? NO IS CONTROL AT THIS STEP FOR SAFETY?

19. IS STEP DESIGNED TO ELIMINATE OR REDUCE HAZARD? IS STEP DESIGNED TO ELIMINATE OR REDUCE HAZARD? CCP DECISION TREE QUESTION 2 CCP YES NO GO TO NEXT QUESTION NO GO TO NEXT QUESTION

20. LOGIC SEQUENCE FOR THE APPLICATION OF HACCP 8-9 8. ESTABLISH CRITICAL LIMITS 9. MONITORING SYSTEM FOR EACH CCP

21. COULD CONTAMINATION HAZARD OCCUR OR INCREASE ? COULD CONTAMINATION HAZARD OCCUR OR INCREASE ? NO NOT A CCP REPEAT FOR NEXT HAZARD OR STEP NO NOT A CCP REPEAT FOR NEXT HAZARD OR STEP CCP DECISION TREE QUESTION 3 YES GO TO NEXT QUESTION YES GO TO NEXT QUESTION

22. WILL SUBSEQUENT STEP ELIMINATE OR REDUCE HAZARD? WILL SUBSEQUENT STEP ELIMINATE OR REDUCE HAZARD? CCP DECISION TREE QUESTION 4 CCP NO YES NOT A CCP REPEAT FOR NEXT HAZARD OR STEP YES NOT A CCP REPEAT FOR NEXT HAZARD OR STEP

23. LOGIC SEQUENCE FOR THE APPLICATION OF HACCP 9-12 DEVIATION 9. MONITORING SYSTEM 12. RECORDS AND DOCUMENTATION 11. VERIFICATION IN CONTROL 10. CORRECTIVE ACTION 10. CORRECTIVE ACTION

24. LOGIC SEQUENCE FOR THE APPLICATION OF HACCP 9-10 9. MONITORING SYSTEM IN CONTROL 10. CORRECTIVE ACTION 10. CORRECTIVE ACTION FOR EACH CCP DEVIATION

25. LOGIC SEQUENCE FOR THE APPLICATION OF HACCP11-12 12. RECORDS AND DOCUMENTATION 11. VERIFICATION IN CONTROL REVIEW

26. HACCP WORKSHEET 1 STEPHAZARDS PREVENTATIVE MEASURES CCPs CRITICAL LIMITS

27. HACCP WORKSHEET 2 RECORDS MONITORING PROCEDURES CCPs CRITICAL LIMITS CORRECTIVE ACTIONS

28. HACCP SCOPE HACCP END PRODUCT ANALYSIS GMP ISO 9000 QUALITY

29. APPLICATION OF HACCP BY REGULATORY AUTHORITIES  ROLE OF INDUSTRY  DEVELOPMENT AND APPLICATION OF HACCP SYSTEMS  ROLE OF REGULATORY AUTHORITIES  ENSURE APPROPRIATE APPLICATION  FACILITATE IMPLEMENTATION  MANDATORY/VOLUNTARY  ROLE OF FOOD INSPECTORS  VERIFY DESIGN AND IMPLEMENTATION OF HACCP SYSTEMS C O P E R A T I O N

30. BENEFITS OF HACCP FOR REGULATORY AUTHORITIES  CONTROL IS FOCUSSED ON CRITICAL FOODS, OPERATIONS AND BUSINESSES  HAZARDS ARE PREVENTED RATHER THAN DETECTED, MINIMISING PUBLIC HEALTH RISKS  INSPECTION RESOURCES ARE OPTIMISED AND COST EFFECTIVE  POTENTIAL HAZARDS ARE CONSIDERED

31. VERIFICATION OF HACCP BY REGULATORY AUTHORITIES  1. ASSEMBLE HACCP TEAM  APPROPRIATE TECHNICAL INPUT  2. DESCRIBE THE PRODUCT  ACCURATE & COMPREHENSIVE  3. IDENTIFY INTENDED USE  ACCURATE & COMPREHENSIVE  4. CONSTRUCT FLOW DIAGRAM  ACCURATE & COMPREHENSIVE  5. VERIFY FLOW DIAGRAM  ACCURATE & COMPREHENSIVE  6. HAZARD ANALYSIS  ALL REASONABLE HAZARDS  EPIDEMIOLOGICAL INFORMATION

32.  7. IDENTIFY CCPs  ACCURATE & COMPREHENSIVE  CHALLENGE CCPs  8. TARGET LEVELS & TOLERANCES  ACCURATE & COMPREHENSIVE  EFFECTIVE  REGULATIONS  9. MONITORING PROCEDURES  10.CORRECTIVE ACTIONS  11.VERIFICATION PROCEDURES  12. RECORDS VERIFICATION OF HACCP BY REGULATORY AUTHORITIES

33. 7.DETERMINE THE CCPs  APPLY HACCP DECISION TREE TO EACH STEP

34. UK HACCP STRATEGY HACCP Implementation and monitoring Enhanced advice, support and training for industry - catering, ethnic and SMES being priority areas Improved support, guidance and training for enforcers Education initiatives

35. HACCP - Implementation Levels in 2001

36. HACCP Barriers - Issues for the Agency to Overcome  Perceived complexity & bureaucracy  Lack of knowledge & adequate training  Lack of simple, authoritative information  Enforcement difficulties

37. Key elements of HACCP strategy  Sustained information campaign  Better Agency guidance & support  Maximising the role of Local Authorities  Increasing levels of food hygiene training  Prioritise action in catering & fresh meat  Project manage - HACCP Team NB - Consumer demand

38. Key elements of FSA HACCP strategy  Licensing ?  Funded consultancy & support ?  Award schemes ?  Prior approval ?