Hazard Analysis Critical Control Point (HACCP)
The HACCP concept was initiated in the 1960’s by an American company (the Pillsbury Company), As NASA was looking for the production of safe foods (zero defects) to guarantee the food safety that astronauts would be consuming in space, “Pillsbury”, introduced and adopted HACCP as a system that could provide the greatest safety, while reducing dependence on finished product testing. In 1985, the National Academy of Science (USA) recommended that the HACCP approach be adopted in food processing establishments to ensure food safety.
Since then, HACCP has been recognized internationally as a logical tool towards a more modern, scientifically based inspection system.
The Codex Alimentarius (FAO/WHO) Food Hygiene Committee authorized a working group in 1991 to develop guidelines for HACCP application. This document has been well received and got wide international acceptance. The concepts incorporated in the Canadian model; the Canadian Food Inspection Agency requirements are consistent with the Codex approach towards HACCP.
The Prerequisite Programs
Prerequisite programs are the foundation of the HACCP plans and must be adequate and effective. If any portion of a prerequisite program is not adequately controlled, then additional critical control points may have to be identified, monitored and maintained under the HACCP plans. As per the CFIA “Food Safety Enhancement Program (FSEP) manual, there are seven prerequisite programs:
Premises
Transportation Purchasing Receiving Shipping Storage
Equipment
Personnel
Sanitation and Pest Control
Recall
Operational Prerequisite Programs
Each prerequisite program is divided into Elements, Sub-elements and Bullets, which include the requirements. The following is an example of the requirements:
A – Program (e.g., Premises)
A.2 – Element (e.g., Building)
A.2.2 – Sub-element (e.g., Lighting)
A.2.2.1 – Bullet (Lighting is appropriate such that food color is not altered and the intended production or inspection activity can be effectively conducted.)
One might notice that the component of the prerequisite programs requirements is similar to the newly published guideline on “preventive control for food establishments”, which is based on “The Safe Food for Canadians Regulations (SFCR). On these grounds, CFIA do accept both programs as evidence of good food safety practices.
In brief, at the time being, the CFIA is allowing companies to use other PCP approaches that have been developed by other food safety authorities, or industry associations.
Developing A HACCP Plan
It is essential that the unique conditions within each facility be considered during the development of all components of the HACCP plan. In the development of a HACCP plan, five preliminary tasks need to be accomplished before the application of the HACCP principles to a specific product and process.
The Preliminary Tasks Are:
TASK1
Assemble the HACCP Team
the first task in developing a HACCP plan is to assemble a HACCP team, consisting of individuals who have specific knowledge and expertise appropriate to the product and process. It is the team’s responsibility to develop the HACCP plan.
TASK2
Describe the food and its distribution
this consists of a general description of the food, ingredients, and processing methods and the method of distribution (whether the food is to be distributed frozen, refrigerated, or at ambient temperature).
TASK3
Describe the normal expected use of the food
the intended consumers may be the general public or a particular segment of the population.
TASK4
Develop a flow diagram
this is to provide a clear, simple outline of the steps involved in the process and can include steps in the food chain that occurs in the establishment.
TASK5
Verify the flow diagram
the HACCP team should perform an on-site review of the operation to verify the accuracy and completeness of the flow diagram.
HACCP is based on the following seven principles:
Principle 1
Identify the potential hazards associated with food production at all stages, from growth, processing, manufacturing, and distribution to the point of consumption. Assess the likelihood of occurrence of the hazards and identify preventive measures for their control (risk management).
Principle 2
Determine the points, procedures, and operational steps that can be controlled to eliminate the hazards or minimize their likelihood of occurrence; these are the critical control points (CCPs).
Principle 3
Establish critical limits, which must be met to ensure that the CCPs are under control.
Principle 4
Establish a system to monitor control of CCPs by scheduled testing or observations.
Principle 5
Establish the corrective action to be taken, when monitoring indicates that a particular CCP is not under control.
Principle 6
Establish procedures for verification, which include supplementary tests and procedures to confirm that the HACCP system is working effectively.
Principle 7
Establish documentation concerning all procedures and records appropriate to these principles and their application.
Application of HACCP (Implementation Sequence)
The following sequence of 12 steps is the recommended approach for the development of a HACCP program. This logic sequence has been agreed to at the international level by a HACCP working group of Codex Alimentarius. The seven basic principles of HACCP are indicated in the brackets.
In brief, the key element of a HACCP based system is its preventative nature and the exercising of control throughout the manufacturing process, at critical steps called Critical Control Points (CCP).
By doing so, defects, which could impact the safety of the food being processed can be readily detected and corrected at these points before the product is completely processed and packaged.
