HACCP
Essential Tool for
Food Safety
PART I
Introduction
The Codex Alimentarius
The Codex Alimentarius Commission
(CAC) was established in 1962 as a
joint venture between FAO and WHO
What is Codex?
The Codex Alimentarius is a
collection of food standards,
presented in an uniform manner,
Codex objectives
The establishment of codes of practices and
standards to protect consumers’ health and
to ensure fair practices in the food trade
To provide guidance for the establishment
and/or harmonization of legal requirements,
to facilitate international food trade.
CODEX ALIMENTARIUS
FAO/ WHO Program on
Food Standards
The world population has the right to
access food that is safe and
nutritious
Codex Alimentarius Scientific
Rationale
Technical consultation with experts
Biotechnology and food safety
Risk analysis and food standards
Evaluation of consumption and
exposure assessment
Animal feed and food safety
Codex and WTO
International bodies recognized by WTO:
– International Phytosanitary Protection Convention
(IPPC)
– International Organization of Epizooties(OIE)
– The Codex Alimentarius
The Agreement on Sanitary and
Phytosanitary Measurements (SPS
Agreement) and Codex
SPS,....“measures necessary to protect human,
animal and plant life and health.”....
Codex,Protection of consumers’ health
The SPS Agreement and Codex
Food safety measures needed to protect
public health should comply with Codex
standards.
Laws,as well as national regulations should
comply with Codex,and include the
requirements of SPS agreement.
SPS Agreement and Codex
According to the SPS agreement,Codex is the
reference to solve disputes and standardize food
regulation
The SPS agreement calls for the participation of
all parties involved in the work of Codex
Alimentarius
SPS Agreement and Codex
hygienic practices for preparation and
processing of food;
safe use of food additives;
control of residues of veterinary drugs,
pesticides;
contaminants in food.
According to Codex,the
application of HACCP
principles follows a 12-stage
sequence:
1,Assemble the HACCP team
2,Describe the food
3,Describe the intended use and
consumers of the food
4,Develop a flow diagram which describes
the process
5,Verify the flow diagram
6,Conduct a Hazard Analysis (HA),Prepare a
list of all steps in the process where significant
hazards occur and describe the preventive
measures for aech hazard (Principle 1).
7,Determine the Critical Control Points (CCP)
(Principle 2).
8,Establish critical limits,(Principle 3)
9,Establish a system to monitor each CCP
(Principle 4)
10,Establish the corrective actions (Principle 5).
11,Establish procedures for verification
(Principle 6)
12,Establish record keeping and documentation
(Principle 7)