Historial: ena12004HACCP

''::ANNEX I::''

''__::HAZARD ANALYSIS AND CRITICAL CONTROL POINTS -HACCP- PRINCIPLES AND GUIDELINES FOR THEIR APPLICATION::__''

::__Introduction__::

These guidelines are meant for those food business operators applying a procedure based on HACCP principles.

__::General principles::__

HACCP is science based and systematic, identifies specific hazards and measures for their control to ensure the safety of food. HACCP is a tool to assess hazards and establish control systems that focus on prevention rather than relying mainly on end-product testing. Any HACCP system is capable of accommodating change, such as advances in equipment design, processing procedures or technological developments.

HACCP can be applied throughout the food chain from primary production to final consumption and its implementation should be guided by scientific evidence of risks to human health. As well as enhancing food safety, implementation of HACCP can provide other significant benefits, such as the application of HACCP can aid inspection by regulatory authorities and promote international trade by increasing confidence in food safety.

The successful application of HACCP requires the full commitment and involvement of management and the work force. It also requires a multidisciplinary approach; this multidisciplinary approach should include, when appropriate, expertise in agronomy, veterinary hygiene, production, microbiology, medicine, public health, food technology, environmental health, chemistry and engineering.

Prior to application of HACCP to any business the food business operator should have implemented the prerequisite food hygiene requirements. Management commitment is necessary for implementation of an effective HACCP. During hazard identification, evaluation, and subsequent operations in designing and applying HACCP, consideration must be given to the impact of raw materials, ingredients, food manufacturing practices, role of manufacturing processes to control hazards, likely end-use of the product, categories of consumers of concern, and epidemiological evidence relative to food safety.

The intent of HACCP is to focus control at critical control points (CCP’s). HACCP should be applied to each specific operation separately. The HACCP application should be reviewed and necessary changes made when any modification is made in the product, process, or any step. It is important when applying HACCP to be flexible where appropriate, given the context of the application taking into account the nature and the size of the operation.

HACCP consists of the following seven principles:

(1) identifying any hazards that must be prevented, eliminated or reduced to acceptable levels (hazard analysis);

(2) identifying the critical control points at the step or steps at which control is essential to prevent or eliminate a hazard or to reduce it to acceptable levels;

(3) establishing critical limits at critical control points which separate acceptability from unacceptability for the prevention, elimination or reduction of identified hazards;

(4) establishing and implementing effective monitoring procedures at critical control points;

(5) establishing corrective actions when monitoring indicates that a critical control point is not under control;

(6) establishing procedures, which shall be carried out regularly, to verify that the measures outlined in paragraphs 1 to 5 are working effectively;

(7) establishing documents and records commensurate with the nature and size of the food business to demonstrate the effective application of the measures outlined in paragraphs 1 to 6.

::__Application of the seven principles__::

It is recommended to proceed to the following activities in sequence.

__1. HAZARD ANALYSIS__

''1.1. Assembly of a multidisciplinary team (HACCP team)''

This team, which involves all parts of the food business concerned with the product, needs to include the whole range of specific knowledge and expertise appropriate to the product under consideration, its production (manufacture, storage, and distribution), its consumption and the associated potential hazards and should also involve as much as possible the higher management levels.

Where necessary, the team will be assisted by specialists who will help it to solve its difficulties as regards assessment and control of critical points.

The team may include specialists:

- who understand the biological, chemical or physical hazards connected with a particular product group,

- who have responsibility for, or is closely involved with, the technical process of manufacturing the product under study,

- who have a working knowledge of the hygiene and operation of the process plant and equipment,

- any other person with specialist knowledge of. microbiology, hygiene or food technology.

One person may fulfill several of these roles, provided all relevant information is available to the team and is used to ensure that the system developed is reliable. Where expertise is not available in the establishment, advice should be obtained from other sources (consultancy, guides of good hygiene practices, etc.).

The scope of the HACCP plan should be identified. The scope should describe which segment of the food chain is involved, which process of the business and the general classes of hazards to be addressed (biological, chemical and physical).

''1.2. Description of the product''

A full description of the product should be drawn up, including relevant safety information such as:
*composition (e.g. raw materials, ingredients, additives, etc.),
*structure and physico-chemical characteristics (e.g. solid, liquid, gel, emulsion, moisture content, pH etc.),
*processing (e.g. heating, freezing, drying, salting, smoking, etc. and to what extent),
*packaging (e.g. hermetic, vacuum, modified atmosphere),
*storage and distribution conditions,
*required shelf life (e.g. “use by date” or “best before date”),
*instructions for use,
*any microbiological or chemical criteria applicable.

''1.3. Identification of intended use''

The HACCP team should also define the normal or expected use of the product by the customer and the consumer target groups for which the product is intended. In specific cases, the suitability of the product for particular groups of consumers, such as institutional caterers, travelers, etc. and for vulnerable groups of the population may have to be considered.

''1.4. Construction of a flow diagram (description of manufacturing process)''

Whatever the format chosen all steps involved in the process, including delays during or between steps, from receiving the raw materials to placing the end product on the market, through preparation, processing, packaging, storage and distribution, should be studied in sequence and presented in a detailed flow diagram together with sufficient technical data.