CAPSIG NSW Presentation · HACCP Codex has 12 steps..and the 7 Principles of HACCP •6. List...
Transcript of CAPSIG NSW Presentation · HACCP Codex has 12 steps..and the 7 Principles of HACCP •6. List...
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CAPSIG NSW Presentation
“HACCP in “Food Manufacturing”
- 4th MAY, 2011
Presented by: Gary Kennedy
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HACCP
HACCP
• Hazard Analysis Critical Control Points
• A preventive system of food safety and
food quality management
• Originally used on the food industry for
the space program
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Codex HACCP
HACCP was standardized by the Codex
Alimentarius Commission in 1993 in
Geneva.
Australian food standard 3.2.1 uses
some (but not all) of this Codex
system.
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HACCP
Codex has 12 steps
5 Preliminary steps:
• 1. Assemble the HACCP team
• 2. Describe the product
• 3. Identify intended use
• 4. Construct flow diagram
• 5. Confirmation of flow diagram
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HACCPCodex has 12 steps
..and the 7 Principles of HACCP• 6. List potential hazards, conduct a hazard
analysis and consider measures to control any hazards
• 7. Determine critical control points [cont.]
• 8. Establish critical limits for critical control points
• 9. Establish a monitoring system for each critical control point
• 10. Establish corrective actions
• 11. Establish verification procedures
• 12. Establish documentation & record keeping
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Legislation
Why the introduction of HACCP based
programs into law?
A steady rise in the number of food
poisoning cases in Australia – Now about
6 million per year
Some very public outbreaks
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Legislation
The Food Standards Code has four sections
1. General requirements
Mainly labelling
2. Specific Product Category Requirements
3. Food Safety Requirements
3.1.1 has the general requirements
3.2.1 covers food safety plans [including HACCP]
3.2.2 covers food hygiene and work practices
3.2.3 covers food premises and equipment
4. Primary Industry Category Requirement
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LegislationBy the 1980‟s HACCP had started to be made
mandatory in some industries
The revised Food Standards Code contained
mandatory HACCP based programs for all
food businesses, but this was not
implemented in any state or territory,
primarily due to the cost of implementation.
A series of outbreaks in smallgoods, peanut
butter and Vietnamese foods in 1995 saw
Victoria introduce mandatory HACCP based
systems.
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Legislation
Some states are now introducing
HACCP to high risk areas such as
hospitals, child care and the like
[standard 3.3.1]
Standard 3.3.2 is proposed for caterers
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Legislation
Food Safety Standard 3.2.1 applies to
all businesses:
From receipt from the farm to the point of
sale to the consumer
Covering small and large business,
including not-for-profit
Including food manufacturing, food service,
food distribution, food storage and food
retailing.
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Legislation
It may never occur that HACCP and
formal auditing by the government is
made mandatory for all businesses.
But is still the standard in a court of law.
– Tables Restaurant case, Pymble, NSW
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Private StandardsAdditionally, all major food businesses require
their suppliers to pass a 3rd party HACCP
audit, including:
• All major supermarket chains
• All major restaurant chains
• Armed forces and hospitals tenders
• Petrol station chains
• Food manufacturers
• Major hotel chains and airline caterers
• AQIS – for high risk exporters.
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HACCP – Principle 1
The hazard analysis is a vital aspect of
the HACCP Plan, and therefore also
for food safety and food quality.
It is done in three parts:
1. Hazard identification
2. Assessment of significance of
hazards
3. Put in place control measures
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HACCP – Principle 1At every step of the flow chart, every hazard
must be identified.
A hazard is defined in the Codex Guidelines as “A biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect.”
These hazards fall into the following groups:Physical
Chemical
Biological
[Allergen]
[Quality]
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HACCP – Principle 1
These hazards may
• already be existing in the product when
it arrives at a step {such as the
presence of pathogens in a raw
material} or
• may occur at that step {such as metal
filings being introduced during a
mincing step}
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HACCP – Principle 1Physical Hazards
Foreign objects naturally presentHair, bone chips, bones, twigs, leaves
Foreign objects occurring in agricultureDirt, manure, grubs, insects, grass, leaves, twigs
Foreign objects added during processingGlass, wood, plastic, jewellery, paper, hair, metal
shavings
Natural constituents of the food itselfA lump in a puree can choke a patient in a hospital
on a liquid diet
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HACCP – Principle 1
Chemical Hazards
• Chemical hazards naturally present
Poisons occur naturally in rhubarb, potatoes
Fish and shellfish toxins; algal blooms
Mould toxins in nuts, grains etc.
• Chemical hazards added via water
Run off from other fields, flocculants,
algaecides
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HACCP – Principle 1Chemical Hazards
• Chemical hazards added via agriculture
Soil: Heavy metals, chemicals from previous crops
Plants: Fertilizers, chemicals present in manures,
ground breakers, pesticides, weedicides,
herbicides, plus all of the above from water
Animals: Veterinary, dips, drenches, antibiotics,
hormones, plus all of the above from water and
from plants
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HACCP – Principle 1
Chemical Hazards
• Chemical hazards added during
processing
– Processing aids, food additives, food
ingredients
– Cleaning chemicals
– Pest control chemicals and
– Maintenance chemicals
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HACCP – Principle 1Allergens
•Cereals containing gluten and their products
•Crustacea and their products
•Egg and egg products,
•Fish and fish products
•Milk and milk products
•Nuts and their products, excluding coconut
•Sesame seeds and their products
•Peanuts and soybeans and their products
•Added sulphites in concentrations of >10 ppm
•[Royal jelly, bee pollen and propolis]
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HACCP – Principle 1
Biological Hazards include:
Viruses (e.g. Hepatitis , Norwalk Virus,
enterovirus)
Bacteria (e.g. Salmonella species, E. coli,
Listeria monocytogenes, Clostridium
botulinum, Campylobacter jejuni, Bacillus
cereus)
Fungi (Yeasts and Mould)
Parasites (Algae, protozoa, flukes, worms,
tapeworms, etc
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HACCP – Principle 1Biological Hazards
These can occur
• in water,
• in the environment,
• on raw materials,
• on processing equipment,
• from staff contamination,
• from cross contamination, and
• just about everywhere else
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HACCP – Principle 1Common food poisoning pathogens:
• Listeria monocytogenes
• Escherichia coli
• Salmonella species
• Campylobacter jejuni
• Staphylococcus aureus
• Bacillus cereus
• Clostridium perfringens
• Hepatitis species
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HACCP – Principle 1
Quality Hazards
Colour,
flavour,
texture,
weight,
appearance,
size,
shape, etc
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HACCP – Principle 1
Assessment of significance is possibly
the most important aspect of the initial
food safety audit.
If a business has not undertaken their
assessment of significance correctly,
the process is likely not under effective
control.
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HACCP – Principle 1Part 2: Assessment of significance of
hazards
Significance is a combination of the severity and the likelihood of the hazard occurring.
Severity – How bad is it, assuming to gets all the way to the consumer?
Likelihood – If we did nothing, what‟s the chance this would happen?
Significance – Is a combination of both of these.
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Hazard Analysis Matrix
LIKELIHOOD
SEVERITY A B C D E
1 1 2 4 7 11
2 3 5 8 12 16
3 6 9 13 17 20
4 10 14 18 21 23
5 15 19 22 24 25
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FOOD SAFETY HAZARD SEVERITY
1. Fatality occurrence
2. Serious Illness
3. Product Recall
4. Customer Complaint
5. Not significant
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QUALITY SEVERITY
1. Immediate& final cessation business
2. Food recall (e.g. due to severe
deterioration or discolouration)
3.Rejection of a delivery by the customer
4.Warning advice of non-significance
5.Not of commercial significance
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FOOD SAFETY HAZARD LIKELIHOOD
A. Common repeating
B. Known to occur or „it has happened‟
(own info)
Could occur or „I‟ve heard of it
happening‟
D. Not expected to occur
E. Practically impossible
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QUALITY LIKELIHOOD
A. Common repeating
B. Known to occur or „it has happened‟
(own info)
C. Could occur or „I‟ve heard of it
happening‟
D. Not expected to occur
E. Practically impossible
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Hazard Analysis Matrix
LIKELIHOOD
SEVERITY A B C D E
1 1 2 4 7 11
2 3 5 8 12 16
3 6 9 13 17 20
4 10 14 18 21 23
5 15 19 22 24 25
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Control Measures
For each hazard, a control measure
should be put in place.
For each SIGNIFICANT HAZARD, a
control measure MUST be put in place.
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Control MeasuresEvery significant hazards must have at least
one control measure that eliminates or
reduced the hazard to an acceptable level.
In reality, hazards have multiple control
measures in most cases.
Control measures can be part of the process,
or part of one of the support programs.
Control measures can occur anywhere in the
process
Example: Chicken receival and presence of
Salmonella
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Control MeasuresIn the example of controlling the growth of spoilage
bacteria in meat at the step of storage in a coolroom, control measures in place would include:– Measure the temperature of the coolroom
– Measure the temperature of the meat
– Buy meat from approved suppliers so that there are less spoilage organisms on the meat in the first place
– Clean the coolroom to reduce the number of potential contaminating areas within the coolroom
– Take microbial samples of the meat
– Train staff in correct storage of meat so that it is stacked to allow efficient air circulation around the meat
– Maintain the coolroom
– Ensure the gauge on the coolroom is calibrated
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Control MeasuresIn this example, some of the control
measures are more practical than others, and some do not occur at the point of storage.
If the step of storage of raw meat was previously assessed in the hazard analysis as significance, then at least one of the above measures must be a significant control measure and must be done routinely to ensure the hazard is under control.
HACCP would also require that this significant control measure can routinely recorded, by whether manual or mechanical means.
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Conclusion