HACCP – An Introduction to the Hazard Analysis and
Critical Control Point System
I,Introduction
The acronym HACCP,which stands for Hazard Analysis and Critical Control Point,is one
which evokes 'food safety',Originally developed to ensure microbiological safety of
foodstuffs,HACCP has been broadened to include chemical and physical hazards in
foods,The recent growing worldwide concern about food safety by public health
authorities,consumers and other concerned parties,and the continuous reports of
foodborne outbreaks have been a major impetus in the application of the HACCP system,
2,The need for an effective food safety assurance method
Food safety has been of concern to humankind since the dawn of history,and many of
the problems encountered in our food supply go back to the earliest recorded years,
Many rules and recommendations advocated in religious or historical texts are evidence
of the concern to protect people against foodborne diseases and food adulteration,
However,in recent decades this concern has grown,There are many reasons for this,
Foodborne diseases remain one of the most widespread public health problems in
the contemporary world,and an important cause of reduced economic
productivity,despite progress in food science and technologies,The World
Declaration on Nutrition,adopted by the FAO/WHO International Conference on
Nutrition (Rome,December 1992),emphasizes that hundreds of millions of people
suffer from communicable and noncommunicable diseases caused by
contaminated food and water,
The increasing incidence of many foodborne diseases,e.g,salmonellosis and
campylobacteriosis,in many regions of the world,
Increased knowledge and awareness of the serious and chronic health effects of
foodborne pathogens,
The possibility of detecting minute amounts of contaminants in food,due to
advances in scientific and analytical methods,
Emerging foodborne pathogens,e.g,Listeria monocytogenes,verocytotoxin
producing E,coli,Campylobacter spp,foodborne nematodes,etc,
An increase in the number of vulnerable people,such as the elderly,
immunocompromised individuals,the undernourished,and individuals with other
underlying health problems,
Increased awareness of the economic consequences of foodborne diseases,
Industrialization and increased mass production,leading to,i) increased risks of
food contamination; and ii) the considerably larger numbers of people affected in
foodborne disease outbreaks as a result,
Urbanization,leading to a more complex food chain,and thus greater possibilities
for food contamination,
New food technologies and processing methods,causing concern either about the
safety of the products themselves or the eventual consequences due to
inappropriate handling during preparation in households or food service/catering
establishments,
Changing lifestyles,depicted by an increasing number of people eating outside
the home,in food service or catering establishments,at street food stalls,or in
fast-food restaurants,Responsibility for food preparation shared between family
members who are not always aware of food safety rules,
Increased worldwide tourism and international trade in foodstuffs,leading to a
greater exposure to foodborne hazards from other areas,
Increased contamination of the environment,
Increased consumer awareness of food safety,
Lack of or decreasing resources for food safety,
It is this climate of increasing concern about food safety,the lack of sufficient resources,
and the recognition of the limitations of traditional approaches to food safety assurance
which have accentuated the need for a cost-effective food safety assurance method,The
HACCP system has proven to be such a system,
3,The HACCP system and its benefits
The HACCP system is a scientific,rational and systematic approach to identification,
assessment and control of hazards during production,processing,manufacturing,
preparation and use of food to ensure that food is safe when consumed (i.e,it does not
present an unacceptable risk to health),With the HACCP system,food safety control is
integrated into the design of the process rather than the present ineffective system of
end-product testing,Therefore,the HACCP system provides a preventive and thus a
cost-effective approach to food safety,
The HACCP system can be applied throughout the food chain,from the primary producer
to final consumer,Its implementation should be guided by scientific evidence of risks to
human health,The successful application of HACCP requires the full commitment and
involvement of management and the workforce,It also requires a multidisciplinary
approach,This multidisciplinary approach should include,when appropriate,expertise in
agronomy,veterinary science/medicine,production,microbiology,public health,food
technology,environmental health,chemistry,and engineering,according to the particular
study,
The HACCP principles can be applied in a variety of ways,
- The HACCP system is a system used as a method of food safety assurance in
food production,processing,manufacturing and preparation,
- The HACCP system is amenable to effective food control,It allows for
more efficient inspection of food operations,as the role of food inspectors is
centered on the assessment of the HACCP plan and confirmation that it is
properly designed and operating effectively,
- The HACCP concept can also be used to study food preparation practices,
and to identify and assess hazardous behaviour,which should be the focus of
health education interventions,
- The HACCP concept can also be used in the management of overall food
safety programmes to identify those problems all along the food chain which
are of greatest risk to public health,and in order to prioritize interventions,
The additional benefits of the HACCP system can be summarized as follows,
The HACCP system overcomes many of the limitations of the traditional
approaches to food safety control (generally based on `snap-shot' inspection and
end-product testing),including
a,the difficulty of collecting and examining sufficient samples to obtain
meaningful,representative information,in a timely manner and without the
high cost of end-product analysis
b,reducing the potential for product recall
c,identification of problems without understanding the causes
d,limitations of 'snap-shot' inspection techniques in predicting potential food
safety problems
The HACCP system allows for the identification of conceivable,reasonably
expected hazards,even where failures have not previously been experienced,It is
therefore particularly useful for new operations,
The HACCP system is sufficiently flexible to accommodate changes introduced,
such as progress in equipment design,improvements in processing procedures
and technological developments related to the product,
The HACCP system will help target/direct resources to the most critical part of the
food operation,
With the HACCP system one can expect an improvement in the relationship
between a) food processors and food inspectors,and b) food processors and
consumers,The HACCP system provides a scientifically-sound basis for
demonstrating that all reasonable precautions have been taken to prevent a
hazard from reaching the consumer,In this way,it encourages confidence in the
safety of food products and thus promotes both confidence in the food industry
and stability of food businesses,
Data collected facilitates the work of food inspectors for auditing purposes,
The HACCP system is applicable to the whole food chain,from the raw material to
the end-product,i.e,growing,harvesting,processing or manufacturing,transport
and distribution,preparation and consumption,
The application of HACCP systems can promote international trade by increasing
confidence in food safety,
The HACCP system can be readily integrated into quality management systems,
e.g,Total Quality Management,ISO 9000,etc,
4,International status of the HACCP system and recent
developments in its concept
The World Health Organization has recognized the importance of the HACCP system for
prevention of foodborne diseases for over 20 years and has played an important role its
development,harmonization and implementation,One of the highlights in the history of
the HACCP system was in 1993 when the Codex Guidelines for the Application of the
HACCP system were adopted by the FAO/WHO Codex Alimentarius Commission,The
Codex Code on General Principles of Food Hygiene has also been revised and presently
it includes recommendations for the application of the Codex HACCP Guidelines,In due
course,all relevant codes of hygienic practice will need to be revised to include the
14ACCP system,
The work of Codex,i.e,through its standards,guidelines and recommendations
(including the Guidelines for the Application of the Hazard Analysis Critical Control Point
system),has played an important role in facilitating international trade and has influenced
national health legislation for the protection of consumers,However,since the successful
conclusion of the GATT Uruguay Round of Multilateral Trade Negotiations in April 1994,
and the establishment of the World Trade Organization (WTO) in 1995,the work of
Codex plays an even greater role in matters related to health and trade,
The reason is that in the WTO's Agreement on the Application of Sanitary and
Phytosanitary Measures,the work of Codex is recognized as the reference or `yard stick'
for national requirements in food safety,This implies that Members of the WTO involved
in food trade need to take the work of the Codex Alimentarius into consideration,and
adapt their national legislation to the provisions provided by the Codex Alimentarius,In
future,they could be required to furnish justification for food import restrictions based on
national legislation that are stricter than Codex standards,guidelines and
recommendations,
The Codex Guidelines for the Application of the Hazard Analysis Critical Control Point
(HACCP) system published in 1993 have been revised and the revised text entitled
Hazard Analysis and Critical Control Point (HACCP) system and Guidelines for its
Application was adopted by the Codex Alimentarius Commission in June 1997 in the
document,Codex Alimentarius Commission,Report of the Twenty-Second Session of
the Codex Alimentarius Commission,Geneva,June 1997”,
Some of the major changes are,
Definitions and terminology,Some of the definitions and terminologies have been
changed or new definitions are provided for terms such as audit,deviation,validation,to
enhance comprehension of the text and avoid misunderstanding in interpretation of the
principles,The term Hazard Analysis Critical Control Point has been changed to Hazard
Analysis nerd Critical Control Point to facilitate its translation into other languages,
Separation of the HACCP system Principles from the Guidelines,This change has been
introduced to underline the fact that the principles of the HACCP system set the basis for
the minimum requirements for mandatory application of the HACCP system,while the
Guidelines are general guidance,adherence to which is voluntary,considering that
details in the application may vary depending on the circumstances of the food operation,
This separation provides greater,flexibility in the use of the document,and facilitates the
integration of the HACCP principles in the regulatory structure,
Good Hygienic Practice and Good Manufacturing Practice,The proposed revision also
highlights the importance of the GHP and GMP as the foundation for food safety,which is
a prerequisite for an effective HACCP programme,
Principle 1,Hazard Analysis,Additional guidance is provided regarding the application of
this Principle taking into consideration issues related to risk assessment,
Management commitment,Greater emphasis is put on the commitment of management,
without which the implementation and maintenance of a HACCP programme would not
be successful,
Decision tree,It is made clear that the decision tree provided in the Codex Guidelines
may not be applicable to all situations and that it is given as an example only,
5,Considerations for the implementation of HACCP
The successful implementation of a HACCP programme requires consideration of the
following points,
The need for HACCP
To successfully implement HACCP in the food supply system,authorities responsible for
food safety must first be aware of the need to move to a system such as HACCP,Until
this need is acknowledged,it is unlikely that a commitment at any level can be expected,
Motivations for adopting HACCP may include the need to,
- reduce the incidence of foodborne disease
- ensure a safe food supply for the population
- promote (facilitate) trade in food products
- promote tourism
Responsibility for HACCP implementation
The main responsibility for the implementation of a HACCP-based approach to food
safety lies with,
- industries involved in all stages of the food chain
- policy makers and planners who have the mandate to facilitate the adoption of
HACCP systems
- government authorities,including legislators,regulatory food control officials
and health education bodies
In addition,the following groups also have an important contributory role to play in the
successful introduction of HACCP systems,
- academia,training and research institutes
- nongovernmental organizations
- consumers
Role of those responsible for implementation of HACCP systems
Industries `own' the HACCP systems,and it is vital that all the key players recognize this
fact and tailor their involvement accordingly,Specifically,the roles for industry and
government are,
Industry considerations
The need to take ownership of the HACCP system
The need to have a clear understanding of the principles of the HACCP
system
The need for commitment on the part of both management and staff
towards the implementation and maintenance of the HACCP system
The need to allocate the resources necessary for HACCP implementation
The need to provide sufficient resources for training
The need to share experiences with other sectors to ensure that adequate
provision is made for food safety
Government considerations
The need to provide leadership based on understanding and commitment
The need to provide appropriate legislation and policies that promote and
enhance the adoption and implementation of HACCP principles
The need to define and establish nationally-acceptable levels of food safety risks
The need to ensure that,when HACCP is implemented,regulatory food control
officials are able to confirm that the system is correctly designed and conducted
The need to provide sufficient resources to train regulatory food control officials
The need to enforce any legislative requirements that have been adopted
The need to develop appropriate strategies to implement and monitor the
progress of HACCP
The need to liaise with representatives from all sectors of the food chain,including
consumers,on issues of food safety,appropriate control mechanisms and
14ACCP in general
The need to liaise internationally on all aspects of HACCP for its harmonization
and development
Development of implementation strategies
Once the decision has been made to implement HACCP,countries ought to develop
strategies which reflect perceived needs,These strategies should be resource realistic
and designed to ultimately achieve the desired objectives,They should be determined
and agreed upon by the "key players" and the governmental agencies should work in
conjunction with the industry sectors,wherever possible,to identify and promote the best
option available for the development of the HACCP initiative,Where possible,the
implementation strategies should facilitate a phased move towards HACCP to better
manage the transition,Factors to be taken into consideration when determining priorities
should include epidemiological information on foodborne diseases,high-risk foods or
processes,and the economic importance of the sectors under consideration,
The plan for implementation of HACCP should be developed within the constraints of the
available resources and achievable time-scales,The availability of training resources
needs to be taken into consideration during the developmental stage,Care should be
taken to ensure that costs are kept to a minimum and that a maximum benefit is obtained,
Implementation of the HACCP system should be integrated into national food policies,It
should be considered an important component of any country's National Plan of Action for
Nutrition,' or National Plan of Action for Environment and Development.' Progress and
status reports on the implementation of HACCP systems should be considered a
permanent item for national food safety coordinating committees or equivalent
organizational bodies,
Approaches and programmes should be harmonized by the different regulatory agencies
involved,should these exist,
Through consultation between regulatory and industry personnel,specific HACCP
implementation strategies can be developed relevant to specific industries,Appropriate
auditing programmes can be developed in the same way,
A first priority when implementing the HACCP system in the food safety programme
should be to sensitize and raise the awareness of all people responsible in all sectors of
the food industry and regulatory agencies,This should be done by using the skills of
personnel who are knowledgeable in the HACCP system and who can respond
effectively to the concerns expressed about proposed changes,
As far as possible,the integration of HACCP into food regulations should be delayed until
the mechanisms have been set up to train food inspectors and food safety assurance
personnel in industries,
Food industry associations,as well as regulatory agencies,should consider creating an
advisory body for HACCP implementation in small and medium-size enterprises,It is
likely that these enterprises will constitute the largest proportion of the food industry in
any country,Their resources will be limited,Practical assistance in making the transition
should aid the change process,
Intercountry trade agreements can be a strong motivating force and should be used as a
mechanism for the promotion of the HACCP system,
Time-scale
As the adoption of HACCP systems constitutes a major reform,the transition from an
existing traditional food hygiene control system to a HACCP approach should be
considered within a realistic time-scale,especially where a regulatory approach is taken,
The time-scale should be adapted to each country's individual situation,taking into
account the resources available and allowing enough time and opportunities for training,
Where regulations are enacted,sufficient time for training and implementation should be
given before enforcement action is taken,
Resource assessment and capacity building
HACCP implementation allows for enforcement resources to be more effectively utilized,
However,in the initial stages,the implementation of the HACCP system requires
additional resources encompassing qualified personnel,technical support facilities and
financial inputs,Governmental agencies and the various sectors of the food chain are
likely to have different needs,Training requirements,resource inputs (both human and
material) and access to specific expertise from a variety of sources all need to be taken
into consideration,These may be available from within the government,international
organizations,industry sectors and sectors of the academia already familiar with HACCP
principles,Both the private sector and government should contribute to mobilizing the
necessary resources,Developing countries facing difficulties in mobilizing the necessary
resources may have to seek assistance from donor agencies and international
organizations,
Regulatory considerations
Any consideration of the necessity to adopt a regulatory approach to HACCP will depend
upon the strategy chosen to secure food safety in the relevant industry sectors,
Legislative or regulatory objectives should concentrate on what is to be achieved and not
how they should be achieved,The latter issue rests firmly in the domain of the food
industry and their HACCP systems,
A voluntary HACCP approach can be effective in securing improvements in the safety of
the food chain,In many cases,industry sectors have introduced the principles of HACCP
without a regulatory requirement,In such voluntary programmes,training initiatives on a
pan-industry or a more targeted basis may prove the most effective mechanism for the
successful implementation of HACCP,
There are numerous benefits with the implementation of HACCP as a regulatory tool for
food safety control,Key benefits include,
- each country being able to ensure that sufficient attention is given to the safety of
the food supply for its population
- common understanding as regards HACCP design and application
- confidence in the safety of food products,thus promoting confidence in food trade
and stability of food businesses
- incorporation of HACCP and food safety issues into the design and construction
of newly-established food industry facilities and equipment
- focusing of food sector and regulatory resources and activities on HACCP-based
interventions
Priority for regulatory attention should be directed at high-risk food or high-risk food
processes based on epidemiological data,when available,The economic importance of
the food process should also be considered but care must be exercised to ensure that the
domestic and export markets are not differentiated,
The form that mandatory rules may take include,
regulations which require the application of the principles of HACCP to high-risk or
key food industries regulations which require the application of the principles of
HACCP to all industries
The application of mandatory requirements may vary from one food sector to
another,
The use of regulatory,pre-determined Critical Control Points does not eliminate the
requirement for industry to develop HACCP plans,If they are to be used,care must be
taken to ensure that they are appropriate for the product and process,and that they do
not preclude the use of more cost-effective critical control points or control measures,
Assessment of HACCP systems
Following the implementation of a HACCP system,an ongoing assessment is essential,
This can be achieved at two levels,
internal assessments/audits(the terms `assessment' and `audit' are considered to
be equivalent here) carried out by those responsible for the system independent
external assessments/audits
skilled in the process that is being undertaken,and able to communicate
effectively on any questionable issue,It is recommended that the assessor/auditor
has a demonstrable independence that facilitates an ability to report objectively
and directly to the person responsible for the system,
Internal assessment/audits
Once a HACCP system is in place,it is essential that the person responsible ensures that
the system is working effectively,This will involve daily checks to determine if the system
is being adhered to and that all necessary measures are in place,The details of the
checking process must be included in the 14ACCP plan,Depending on the nature and
size of the industries,these checks may be quite complex,or if it is a small street-vending
enterprise,a few quite basic actions only are required,Reliable records will demonstrate
that the system is working and that adequate actions are being carried out,
b) Independent assessments/audits
There is widespread acceptance that for HACCP to be effective an independent
assessment/audit is needed to provide an objective assessment,Owners and official
agents having jurisdiction need the assurance that the HACCP system is effective and
the activities are appropriate to the assurance of the provision of safe food,
Independent assessments/audits may be carried out by,
Regulatory agencies,
As a country moves towards the adoption of HACCP,regulators will be faced with their
food industry carrying out its business in a new way,The traditional role of food
inspectors based on enforcing prescriptive food hygiene regulations will change to
assessment of HACCP systems in food industries,and confirmation that the system is
correctly designed and conducted,
Third party assessments and/or certifications,
The assessor/auditor must be a person of integrity,skilled in audit and inspection
processes
These may be considered as one approach to increase assurance that food safety
regulations are being met,
Critical Control Point System
I,Introduction
The acronym HACCP,which stands for Hazard Analysis and Critical Control Point,is one
which evokes 'food safety',Originally developed to ensure microbiological safety of
foodstuffs,HACCP has been broadened to include chemical and physical hazards in
foods,The recent growing worldwide concern about food safety by public health
authorities,consumers and other concerned parties,and the continuous reports of
foodborne outbreaks have been a major impetus in the application of the HACCP system,
2,The need for an effective food safety assurance method
Food safety has been of concern to humankind since the dawn of history,and many of
the problems encountered in our food supply go back to the earliest recorded years,
Many rules and recommendations advocated in religious or historical texts are evidence
of the concern to protect people against foodborne diseases and food adulteration,
However,in recent decades this concern has grown,There are many reasons for this,
Foodborne diseases remain one of the most widespread public health problems in
the contemporary world,and an important cause of reduced economic
productivity,despite progress in food science and technologies,The World
Declaration on Nutrition,adopted by the FAO/WHO International Conference on
Nutrition (Rome,December 1992),emphasizes that hundreds of millions of people
suffer from communicable and noncommunicable diseases caused by
contaminated food and water,
The increasing incidence of many foodborne diseases,e.g,salmonellosis and
campylobacteriosis,in many regions of the world,
Increased knowledge and awareness of the serious and chronic health effects of
foodborne pathogens,
The possibility of detecting minute amounts of contaminants in food,due to
advances in scientific and analytical methods,
Emerging foodborne pathogens,e.g,Listeria monocytogenes,verocytotoxin
producing E,coli,Campylobacter spp,foodborne nematodes,etc,
An increase in the number of vulnerable people,such as the elderly,
immunocompromised individuals,the undernourished,and individuals with other
underlying health problems,
Increased awareness of the economic consequences of foodborne diseases,
Industrialization and increased mass production,leading to,i) increased risks of
food contamination; and ii) the considerably larger numbers of people affected in
foodborne disease outbreaks as a result,
Urbanization,leading to a more complex food chain,and thus greater possibilities
for food contamination,
New food technologies and processing methods,causing concern either about the
safety of the products themselves or the eventual consequences due to
inappropriate handling during preparation in households or food service/catering
establishments,
Changing lifestyles,depicted by an increasing number of people eating outside
the home,in food service or catering establishments,at street food stalls,or in
fast-food restaurants,Responsibility for food preparation shared between family
members who are not always aware of food safety rules,
Increased worldwide tourism and international trade in foodstuffs,leading to a
greater exposure to foodborne hazards from other areas,
Increased contamination of the environment,
Increased consumer awareness of food safety,
Lack of or decreasing resources for food safety,
It is this climate of increasing concern about food safety,the lack of sufficient resources,
and the recognition of the limitations of traditional approaches to food safety assurance
which have accentuated the need for a cost-effective food safety assurance method,The
HACCP system has proven to be such a system,
3,The HACCP system and its benefits
The HACCP system is a scientific,rational and systematic approach to identification,
assessment and control of hazards during production,processing,manufacturing,
preparation and use of food to ensure that food is safe when consumed (i.e,it does not
present an unacceptable risk to health),With the HACCP system,food safety control is
integrated into the design of the process rather than the present ineffective system of
end-product testing,Therefore,the HACCP system provides a preventive and thus a
cost-effective approach to food safety,
The HACCP system can be applied throughout the food chain,from the primary producer
to final consumer,Its implementation should be guided by scientific evidence of risks to
human health,The successful application of HACCP requires the full commitment and
involvement of management and the workforce,It also requires a multidisciplinary
approach,This multidisciplinary approach should include,when appropriate,expertise in
agronomy,veterinary science/medicine,production,microbiology,public health,food
technology,environmental health,chemistry,and engineering,according to the particular
study,
The HACCP principles can be applied in a variety of ways,
- The HACCP system is a system used as a method of food safety assurance in
food production,processing,manufacturing and preparation,
- The HACCP system is amenable to effective food control,It allows for
more efficient inspection of food operations,as the role of food inspectors is
centered on the assessment of the HACCP plan and confirmation that it is
properly designed and operating effectively,
- The HACCP concept can also be used to study food preparation practices,
and to identify and assess hazardous behaviour,which should be the focus of
health education interventions,
- The HACCP concept can also be used in the management of overall food
safety programmes to identify those problems all along the food chain which
are of greatest risk to public health,and in order to prioritize interventions,
The additional benefits of the HACCP system can be summarized as follows,
The HACCP system overcomes many of the limitations of the traditional
approaches to food safety control (generally based on `snap-shot' inspection and
end-product testing),including
a,the difficulty of collecting and examining sufficient samples to obtain
meaningful,representative information,in a timely manner and without the
high cost of end-product analysis
b,reducing the potential for product recall
c,identification of problems without understanding the causes
d,limitations of 'snap-shot' inspection techniques in predicting potential food
safety problems
The HACCP system allows for the identification of conceivable,reasonably
expected hazards,even where failures have not previously been experienced,It is
therefore particularly useful for new operations,
The HACCP system is sufficiently flexible to accommodate changes introduced,
such as progress in equipment design,improvements in processing procedures
and technological developments related to the product,
The HACCP system will help target/direct resources to the most critical part of the
food operation,
With the HACCP system one can expect an improvement in the relationship
between a) food processors and food inspectors,and b) food processors and
consumers,The HACCP system provides a scientifically-sound basis for
demonstrating that all reasonable precautions have been taken to prevent a
hazard from reaching the consumer,In this way,it encourages confidence in the
safety of food products and thus promotes both confidence in the food industry
and stability of food businesses,
Data collected facilitates the work of food inspectors for auditing purposes,
The HACCP system is applicable to the whole food chain,from the raw material to
the end-product,i.e,growing,harvesting,processing or manufacturing,transport
and distribution,preparation and consumption,
The application of HACCP systems can promote international trade by increasing
confidence in food safety,
The HACCP system can be readily integrated into quality management systems,
e.g,Total Quality Management,ISO 9000,etc,
4,International status of the HACCP system and recent
developments in its concept
The World Health Organization has recognized the importance of the HACCP system for
prevention of foodborne diseases for over 20 years and has played an important role its
development,harmonization and implementation,One of the highlights in the history of
the HACCP system was in 1993 when the Codex Guidelines for the Application of the
HACCP system were adopted by the FAO/WHO Codex Alimentarius Commission,The
Codex Code on General Principles of Food Hygiene has also been revised and presently
it includes recommendations for the application of the Codex HACCP Guidelines,In due
course,all relevant codes of hygienic practice will need to be revised to include the
14ACCP system,
The work of Codex,i.e,through its standards,guidelines and recommendations
(including the Guidelines for the Application of the Hazard Analysis Critical Control Point
system),has played an important role in facilitating international trade and has influenced
national health legislation for the protection of consumers,However,since the successful
conclusion of the GATT Uruguay Round of Multilateral Trade Negotiations in April 1994,
and the establishment of the World Trade Organization (WTO) in 1995,the work of
Codex plays an even greater role in matters related to health and trade,
The reason is that in the WTO's Agreement on the Application of Sanitary and
Phytosanitary Measures,the work of Codex is recognized as the reference or `yard stick'
for national requirements in food safety,This implies that Members of the WTO involved
in food trade need to take the work of the Codex Alimentarius into consideration,and
adapt their national legislation to the provisions provided by the Codex Alimentarius,In
future,they could be required to furnish justification for food import restrictions based on
national legislation that are stricter than Codex standards,guidelines and
recommendations,
The Codex Guidelines for the Application of the Hazard Analysis Critical Control Point
(HACCP) system published in 1993 have been revised and the revised text entitled
Hazard Analysis and Critical Control Point (HACCP) system and Guidelines for its
Application was adopted by the Codex Alimentarius Commission in June 1997 in the
document,Codex Alimentarius Commission,Report of the Twenty-Second Session of
the Codex Alimentarius Commission,Geneva,June 1997”,
Some of the major changes are,
Definitions and terminology,Some of the definitions and terminologies have been
changed or new definitions are provided for terms such as audit,deviation,validation,to
enhance comprehension of the text and avoid misunderstanding in interpretation of the
principles,The term Hazard Analysis Critical Control Point has been changed to Hazard
Analysis nerd Critical Control Point to facilitate its translation into other languages,
Separation of the HACCP system Principles from the Guidelines,This change has been
introduced to underline the fact that the principles of the HACCP system set the basis for
the minimum requirements for mandatory application of the HACCP system,while the
Guidelines are general guidance,adherence to which is voluntary,considering that
details in the application may vary depending on the circumstances of the food operation,
This separation provides greater,flexibility in the use of the document,and facilitates the
integration of the HACCP principles in the regulatory structure,
Good Hygienic Practice and Good Manufacturing Practice,The proposed revision also
highlights the importance of the GHP and GMP as the foundation for food safety,which is
a prerequisite for an effective HACCP programme,
Principle 1,Hazard Analysis,Additional guidance is provided regarding the application of
this Principle taking into consideration issues related to risk assessment,
Management commitment,Greater emphasis is put on the commitment of management,
without which the implementation and maintenance of a HACCP programme would not
be successful,
Decision tree,It is made clear that the decision tree provided in the Codex Guidelines
may not be applicable to all situations and that it is given as an example only,
5,Considerations for the implementation of HACCP
The successful implementation of a HACCP programme requires consideration of the
following points,
The need for HACCP
To successfully implement HACCP in the food supply system,authorities responsible for
food safety must first be aware of the need to move to a system such as HACCP,Until
this need is acknowledged,it is unlikely that a commitment at any level can be expected,
Motivations for adopting HACCP may include the need to,
- reduce the incidence of foodborne disease
- ensure a safe food supply for the population
- promote (facilitate) trade in food products
- promote tourism
Responsibility for HACCP implementation
The main responsibility for the implementation of a HACCP-based approach to food
safety lies with,
- industries involved in all stages of the food chain
- policy makers and planners who have the mandate to facilitate the adoption of
HACCP systems
- government authorities,including legislators,regulatory food control officials
and health education bodies
In addition,the following groups also have an important contributory role to play in the
successful introduction of HACCP systems,
- academia,training and research institutes
- nongovernmental organizations
- consumers
Role of those responsible for implementation of HACCP systems
Industries `own' the HACCP systems,and it is vital that all the key players recognize this
fact and tailor their involvement accordingly,Specifically,the roles for industry and
government are,
Industry considerations
The need to take ownership of the HACCP system
The need to have a clear understanding of the principles of the HACCP
system
The need for commitment on the part of both management and staff
towards the implementation and maintenance of the HACCP system
The need to allocate the resources necessary for HACCP implementation
The need to provide sufficient resources for training
The need to share experiences with other sectors to ensure that adequate
provision is made for food safety
Government considerations
The need to provide leadership based on understanding and commitment
The need to provide appropriate legislation and policies that promote and
enhance the adoption and implementation of HACCP principles
The need to define and establish nationally-acceptable levels of food safety risks
The need to ensure that,when HACCP is implemented,regulatory food control
officials are able to confirm that the system is correctly designed and conducted
The need to provide sufficient resources to train regulatory food control officials
The need to enforce any legislative requirements that have been adopted
The need to develop appropriate strategies to implement and monitor the
progress of HACCP
The need to liaise with representatives from all sectors of the food chain,including
consumers,on issues of food safety,appropriate control mechanisms and
14ACCP in general
The need to liaise internationally on all aspects of HACCP for its harmonization
and development
Development of implementation strategies
Once the decision has been made to implement HACCP,countries ought to develop
strategies which reflect perceived needs,These strategies should be resource realistic
and designed to ultimately achieve the desired objectives,They should be determined
and agreed upon by the "key players" and the governmental agencies should work in
conjunction with the industry sectors,wherever possible,to identify and promote the best
option available for the development of the HACCP initiative,Where possible,the
implementation strategies should facilitate a phased move towards HACCP to better
manage the transition,Factors to be taken into consideration when determining priorities
should include epidemiological information on foodborne diseases,high-risk foods or
processes,and the economic importance of the sectors under consideration,
The plan for implementation of HACCP should be developed within the constraints of the
available resources and achievable time-scales,The availability of training resources
needs to be taken into consideration during the developmental stage,Care should be
taken to ensure that costs are kept to a minimum and that a maximum benefit is obtained,
Implementation of the HACCP system should be integrated into national food policies,It
should be considered an important component of any country's National Plan of Action for
Nutrition,' or National Plan of Action for Environment and Development.' Progress and
status reports on the implementation of HACCP systems should be considered a
permanent item for national food safety coordinating committees or equivalent
organizational bodies,
Approaches and programmes should be harmonized by the different regulatory agencies
involved,should these exist,
Through consultation between regulatory and industry personnel,specific HACCP
implementation strategies can be developed relevant to specific industries,Appropriate
auditing programmes can be developed in the same way,
A first priority when implementing the HACCP system in the food safety programme
should be to sensitize and raise the awareness of all people responsible in all sectors of
the food industry and regulatory agencies,This should be done by using the skills of
personnel who are knowledgeable in the HACCP system and who can respond
effectively to the concerns expressed about proposed changes,
As far as possible,the integration of HACCP into food regulations should be delayed until
the mechanisms have been set up to train food inspectors and food safety assurance
personnel in industries,
Food industry associations,as well as regulatory agencies,should consider creating an
advisory body for HACCP implementation in small and medium-size enterprises,It is
likely that these enterprises will constitute the largest proportion of the food industry in
any country,Their resources will be limited,Practical assistance in making the transition
should aid the change process,
Intercountry trade agreements can be a strong motivating force and should be used as a
mechanism for the promotion of the HACCP system,
Time-scale
As the adoption of HACCP systems constitutes a major reform,the transition from an
existing traditional food hygiene control system to a HACCP approach should be
considered within a realistic time-scale,especially where a regulatory approach is taken,
The time-scale should be adapted to each country's individual situation,taking into
account the resources available and allowing enough time and opportunities for training,
Where regulations are enacted,sufficient time for training and implementation should be
given before enforcement action is taken,
Resource assessment and capacity building
HACCP implementation allows for enforcement resources to be more effectively utilized,
However,in the initial stages,the implementation of the HACCP system requires
additional resources encompassing qualified personnel,technical support facilities and
financial inputs,Governmental agencies and the various sectors of the food chain are
likely to have different needs,Training requirements,resource inputs (both human and
material) and access to specific expertise from a variety of sources all need to be taken
into consideration,These may be available from within the government,international
organizations,industry sectors and sectors of the academia already familiar with HACCP
principles,Both the private sector and government should contribute to mobilizing the
necessary resources,Developing countries facing difficulties in mobilizing the necessary
resources may have to seek assistance from donor agencies and international
organizations,
Regulatory considerations
Any consideration of the necessity to adopt a regulatory approach to HACCP will depend
upon the strategy chosen to secure food safety in the relevant industry sectors,
Legislative or regulatory objectives should concentrate on what is to be achieved and not
how they should be achieved,The latter issue rests firmly in the domain of the food
industry and their HACCP systems,
A voluntary HACCP approach can be effective in securing improvements in the safety of
the food chain,In many cases,industry sectors have introduced the principles of HACCP
without a regulatory requirement,In such voluntary programmes,training initiatives on a
pan-industry or a more targeted basis may prove the most effective mechanism for the
successful implementation of HACCP,
There are numerous benefits with the implementation of HACCP as a regulatory tool for
food safety control,Key benefits include,
- each country being able to ensure that sufficient attention is given to the safety of
the food supply for its population
- common understanding as regards HACCP design and application
- confidence in the safety of food products,thus promoting confidence in food trade
and stability of food businesses
- incorporation of HACCP and food safety issues into the design and construction
of newly-established food industry facilities and equipment
- focusing of food sector and regulatory resources and activities on HACCP-based
interventions
Priority for regulatory attention should be directed at high-risk food or high-risk food
processes based on epidemiological data,when available,The economic importance of
the food process should also be considered but care must be exercised to ensure that the
domestic and export markets are not differentiated,
The form that mandatory rules may take include,
regulations which require the application of the principles of HACCP to high-risk or
key food industries regulations which require the application of the principles of
HACCP to all industries
The application of mandatory requirements may vary from one food sector to
another,
The use of regulatory,pre-determined Critical Control Points does not eliminate the
requirement for industry to develop HACCP plans,If they are to be used,care must be
taken to ensure that they are appropriate for the product and process,and that they do
not preclude the use of more cost-effective critical control points or control measures,
Assessment of HACCP systems
Following the implementation of a HACCP system,an ongoing assessment is essential,
This can be achieved at two levels,
internal assessments/audits(the terms `assessment' and `audit' are considered to
be equivalent here) carried out by those responsible for the system independent
external assessments/audits
skilled in the process that is being undertaken,and able to communicate
effectively on any questionable issue,It is recommended that the assessor/auditor
has a demonstrable independence that facilitates an ability to report objectively
and directly to the person responsible for the system,
Internal assessment/audits
Once a HACCP system is in place,it is essential that the person responsible ensures that
the system is working effectively,This will involve daily checks to determine if the system
is being adhered to and that all necessary measures are in place,The details of the
checking process must be included in the 14ACCP plan,Depending on the nature and
size of the industries,these checks may be quite complex,or if it is a small street-vending
enterprise,a few quite basic actions only are required,Reliable records will demonstrate
that the system is working and that adequate actions are being carried out,
b) Independent assessments/audits
There is widespread acceptance that for HACCP to be effective an independent
assessment/audit is needed to provide an objective assessment,Owners and official
agents having jurisdiction need the assurance that the HACCP system is effective and
the activities are appropriate to the assurance of the provision of safe food,
Independent assessments/audits may be carried out by,
Regulatory agencies,
As a country moves towards the adoption of HACCP,regulators will be faced with their
food industry carrying out its business in a new way,The traditional role of food
inspectors based on enforcing prescriptive food hygiene regulations will change to
assessment of HACCP systems in food industries,and confirmation that the system is
correctly designed and conducted,
Third party assessments and/or certifications,
The assessor/auditor must be a person of integrity,skilled in audit and inspection
processes
These may be considered as one approach to increase assurance that food safety
regulations are being met,
