Overview of HACCP and ISO 22000 ISO 1
Definition of HACCP Hazard Analysis and Critical Control Points A systematic approach to the identification, evaluation, and control of food safety hazards. HACCP provides the framework to produce foods safely and to prove they were produced safely.
HACCP Specifically focuses on food safety, not all attributes constituting food quality Applicable to all phases of food production Focus is on prevention and control of potential food safety hazards rather than inspection Use of science and technology to ensure the production of safe food
HACCP Covers all types of potential food safety hazards whether they are naturally occurring in the food, contributed by the environment, or generated by a mistake in the manufacturing process. Biological hazards (e.g. bacteria, viruses) Chemical hazards (e.g. pesticide residues, mycotoxins) Physical hazards (e.g. metal, glass)
HACCP HACCP addresses three main questions: 1. Is there a potential hazard? 2. Can we control/eliminate it? 3. Can we monitor it?
W.E. Deming 1950s Origins of HACCP Developed total quality management systems Emphasized a systems approach to manufacturing Pillsbury Company, US Army, NASA 1960s Zero Defects program for space flights Emphasis on process control as opposed to endproduct testing
HACCP Adoption 1971 1974 1980s 1985 Pillsbury presented HACCP publicly at a conference for food protection. HACCP concepts incorporated into the US regulations for low acid canned foods. HACCP adoption by major food companies. US National Academy of Sciences recommended adoption of HACCP by food processing establishments to ensure food safety.
Original HACCP Principles (1971) Identification and assessment of hazards associated with growing/harvesting to marketing/preparation. Determination of critical control points to control any identifiable hazard. Establishment of systems to monitor critical control points.
Adoption of HACCP Principles Subcommittee of the Food Protection Committee of the US National Academy of Sciences, 1985 An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients Strongly recommended HACCP
Adoption of HACCP Principles National Advisory Committee on Microbiological Criteria for Foods (NACMCF), 1989 HACCP Principles for Food Production Described the seven HACCP principles and a systematic approach for the application of HACCP to food production.
Codex Alimentarius Commission 1993 1997 Adopted Guidelines for the application of the Hazard Analysis Critical Control Point (HACCP) system Revised Recommended Code of Practice General Principles of Food Hygiene HACCP Guidelines included as an annex.
Seafood 1997 US HACCP Regulations Meat and Poultry Processing 1998 2000 Juice Processing 2002 2004 Not formally required by other sectors as of December 2009.
OVERVIEW OF HACCP PRELIMINARY TASKS AND PRINCIPLES (Based on NACMCF, 1997)
Preliminary Tasks in the Development of a HACCP Plan Assemble the HACCP team. Describe the food and its distribution. Describe the intended use and consumers of the food. Develop a flow diagram which describes the process. Verify the flow diagram.
Principle 1. HACCP Principles Conduct a hazard analysis. Prepare a list of steps in the process where significant hazards occur and describe preventative measures.
Principle 2. HACCP Principles Identify the Critical Control Points (CCPs) in the process. The Stop Sign of the process.
Principle 3. HACCP Principles Establish critical limits for each preventative measure associated with each identified CCP.
Principle 4. HACCP Principles Establish CCP monitoring requirements. Establish procedures for using the results of monitoring to adjust the process and maintain control.
Principle 5. HACCP Principles Establish corrective action to be taken when monitoring indicates that there is a deviation from an established critical limit.
Principle 6. HACCP Principles Establish procedures for verification that the HAACP system is working correctly.
Principle 7. HACCP Principles Establish effective record keeping procedures that document the HACCP system.
ISO 22000:2005 Food Safety Management Systems Requirements for any organization in the food chain. Specifies the requirements for a food safety management system that combines the following generally recognized key elements to ensure FS along the food chain, up to the point of consumption: Interactive Communication System Management Prerequisite Programs HACCP Principles
ISO 22000:2005 System integrates the principles of Hazard Analysis and Critical Control Point (HACCP) system and application steps developed by the Codex Alimentarius Commission. Developed as an auditable standard Additional guidance on implementation in ISO/TS 22004.
PAS 220:2008 Publicly Available Specification Prerequisite programs on food safety for food manufacturing. Developed by BSI in collaboration with the food industry. Specifies requirements for prerequisite programs to assist in controlling food safety hazards. Not a stand alone document; must be used in conjunction with ISO 22000.
FSSC 22000 Food Safety System Certification 22000 Finalized January 2009 Certification scheme for food safety systems of food manufacturing based on ISO 22000:2005 and BSI PAS 220:2008. Managed by the Foundation for Food Safety Certification, Gorinchem, the Netherlands Has been benchmarked against the GFSI Guidance Document, version 5 and is now provisionally recognized by GFSI.
QUESTIONS?
License to Reuse 2009 Coca Cola Company and Michigan State University, licensed using Creative Commons Attribution Share Alike 3.0 Unported (CC BY SA). Source: 2009 Michigan State University, original at http://www.fskntraining.org, licensed using Creative Commons Attribution Share Alike 3.0 Unported. To view a copy of this license, visit http://creativecommons.org/licenses/by sa/3.0/ or send a letter to Creative Commons, 559 Nathan Abbott Way, Stanford, California 94305, USA.