HACCP en 11 13 - Quality Austria fileHACCP team, provide product descriptions, define the purpose,...
Transcript of HACCP en 11 13 - Quality Austria fileHACCP team, provide product descriptions, define the purpose,...
HACCP
Hazard analysis and control of critical process stepsThe basis of all the food safety systems
Motivation and benefits
HACCP is a systematic procedure serving to identify mi-
crobiological, chemical and physical hazards as early as
food manufacturing and to eliminate these hazards by ta-
king the suitable measures.
The origins of the HACCP concept date back to 1959.
In this year, NASA implemented a project in co-operation
with the Pillsbury Company in the US. At that time the
goal was to manufacture food that could even be used
in outer space because risk due to biological, chemical
or physical hazards could be excluded with a certainty of
100 per cent (“zero defects program”).
After being published by FAO/WHO (Food and Agri-
culture Organization/World Health Organization) and af-
ter being taken over by European food industry and its
legislation, HACCP forms the basis of all the food safety
systems. The most important document is the document
“Basic Text on Food Hygiene”, which has the title “Hazard
Analysis and Critical Control Point (HACCP) System and
guidelines for its application, Annex to CAC/RCP 1-1969
(Rev. Hygiene 4 - 2003)”. The HACCP concept is a basic
part of the earlier Food Hygiene Regulation and an ele-
mentary part of the current EC Hygiene Package, which
has been applicable since 2006. Therefore, the HACCP
concept must absolutely be implemented as a legal re-
quirement.
The benefits that may be drawn from the HACCP audit of-
fered by Quality Austria are the optimisation of the imple-
mented HACCP system and evidencing compliance with
the obligation to exercise due diligence and efficiently mo-
nitor food risk. The main value added is the fact that the
industrial and commercial customers’ confidence in pro-
duct safety is increased. The HACCP concept can easily
be integrated in an existing quality management system.
Objectives
n identifying, assessing and controlling health hazards
n higher product safety and lower product liability risks
n improving quality of the products
n enhancing consumer protection and confidence
Target group
n all companies active in the food sector
Criteria
The HACCP concept is based on the 7 HACCP prin-ciples:
n analyse hazards
n identify critical control points (CCP)
n establish preventive measures with critical limits for
each control point
n establish procedures to monitor the critical control
points
n establish corrective actions to be taken when moni-
toring shows that a critical limit has not been met
n establish procedures to verify that the system is work-
ing properly
n establish effective recordkeeping to document the
HACCP system
HACCP
Before applying the principles of HACCP, five tasks will
have to be fulfilled as a logical sequence: establish the
HACCP team, provide product descriptions, define the
purpose, present the manufacturing process, verify the
processes and conditions at the site. After these tasks
have been fulfilled, there will be hazard analysis and risk
assessment. Hazard analysis and risk assessment include
the following steps: identify hazards and risks that may be
connected with each phase, identifying the likelihood of
their occurrence and estimating their significance for the
consumer’s health. Effectiveness of implementation and
functionality of a HACCP plan must be verified and do-
cumented in detail. The correctness of the plan must be
validated periodically.
Other relevant standards
ISO 9001, Annex to CAC/RCP 1-1969 (Rev. 4 - 2003),
CAC/RCP 1-1969 (Rev. 4 - 2003), IFS, BRC, IFS Logistic,
ISO TS 22002-1 Prerequisite programmes on food safety,
PAS 220:2008 Prerequisite programmes on food safety
for food manufacturing, ISO 22000
Quality Austria introduces itself
Quality Austria Training, Certification and Evaluation GmbH
is your competence partner for Integrated Management
Systems in the fields of Quality, Environment and Safety
and Industry Standards as well as Business Excellence.
The services provided by Quality Austria range from trai-
nings in the field of international management trends and
techniques via certification of management systems accor-
ding to international standards and regulations and natio-
nal guidelines and directives and assessments acc. to the
EFQM Excellence Model to awarding the Austria Quality
Seal. The Austrian Excellence Award will be presented
to Austrian organisations in cooperation with the Federal
Ministry for Economic Affairs, Family and Youth. Quality
Austria is accredited by the Federal Ministry for Economic
Affairs, Family and Youth and has numerous international
registrations and accreditations.
Having more than 1.000 auditors, trainers, assessors and
technical experts, Quality Austria secures successful im-
plementation of standards and regulations within the orga-
nisations and provides sector and product specific know-
how with a very high focus on practical work. Based on the
competence network in the field of comprehensive sector
specific, technical and methodological knowledge as well
as comprehensive experience, trends will be influenced
while innovations will be interpreted and tomorrow’s requi-
rements will be co-designed actively and consistently in
corresponding bodies even on an international scale.
The close connection of Quality Austria as a national re-
presentative with the international partner organisations
IQNet, EOQ and EFQM as well as cooperation of Quality
Austria with IPC, VDA-QMC and IATF enable global know-
how to be imparted and turn the organisation into a com-
petent partner. Quality Austria cooperates with some 50
partner and member organisations. Quality Austria is a sta-
ble factor when it comes to creating valuable synergies at
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ContactAlfred GreimelExecutive Vice President
Sector Management Food Industry,
Forestry and Agriculture
Auditor, Trainer
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HACCP
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