HAZARD ANALYSIS AND CRITICAL CONTROLPOINT (HACCP) SYSTEM AND GUIDELINES FOR ITS APPLICATIONAnnex to CAC/RCP 1-1969, Rev. 3(1997)PREAMBLEThe first section of this document sets out the principles ofthe Hazard Analysis and Critical Control Point (HACCP) system adopted by theCodex Alimentarius Commission. The second section provides general guidance forthe application of the system while recognizing that the details of applicationmay vary depending on the circumstances of the foodoperation[1].The HACCP system, which is science based and systematic,identifies specific hazards and measures for their control to ensure the safetyof food. HACCP is a tool to assess hazards and establish control systems thatfocus on prevention rather than relying mainly on end-product testing. Any HACCPsystem 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 primaryproduction to final consumption and its implementation should be guided byscientific evidence of risks to human health. As well as enhancing food safety,implementation of HACCP can provide other significant benefits. In addition, theapplication of HACCP systems can aid inspection by regulatory authorities andpromote international trade by increasing confidence in food safety.The successful application of HACCP requires the fullcommitment and involvement of management and the work force. It also requires amultidisciplinary approach; this multidisciplinary approach should include, whenappropriate, expertise in agronomy, veterinary health, production, microbiology,medicine, public health, food technology, environmental health, chemistry andengineering, according to the particular study. The application of HACCP iscompatible with the implementation of quality management systems, such as theISO 9000 series, and is the system of choice in the management of food safetywithin such systems.While the application of HACCP to food safety was consideredhere, the concept can be applied to other aspects of food quality.DEFINITIONSControl (verb): To take all necessaryactions to ensure and maintain compliance with criteria established in the HACCPplan.Control (noun): The state wherein correctprocedures are being followed and criteria are being met.Control measure: Any action and activity thatcan be used to prevent or eliminate a food safety hazard or reduce it to anacceptable level.Corrective action: Any action to be taken whenthe results of monitoring at the CCP indicate a loss of control.Critical Control Point (CCP): A step at whichcontrol can be applied and is essential to prevent or eliminate a food safetyhazard or reduce it to an acceptable level.Critical limit: A criterion which separatesacceptability from unacceptability.Deviation: Failure to meet a criticallimit.Flow diagram: A systematic representation of thesequence of steps or operations used in the production or manufacture of aparticular food item.HACCP: A system which identifies, evaluates, andcontrols hazards which are significant for food safety.HACCP plan: A document prepared in accordancewith the principles of HACCP to ensure control of hazards which are significantfor food safety in the segment of the food chain under consideration.Hazard: A biological, chemical or physical agentin, or condition of, food with the potential to cause an adverse healtheffect.Hazard analysis: The process of collecting andevaluating information on hazards and conditions leading to their presence todecide which are significant for food safety and therefore should be addressedin the HACCP plan.Monitor: The act of conducting a plannedsequence of observations or measurements of control parameters to assess whethera CCP is under control.Step: A point, procedure, operation or stage inthe food chain including raw materials, from primary production to finalconsumption.Validation: Obtaining evidence that the elementsof the HACCP plan are effective.Verification: The application of methods,procedures, tests and other evaluations, in addition to monitoring to determinecompliance with the HACCP plan.PRINCIPLES OF THE HACCP SYSTEMThe HACCP system consists of the following sevenprinciples:PRINCIPLE1Conduct a hazard analysis.PRINCIPLE 2Determine the Critical Control Points (CCPs).PRINCIPLE 3Establish critical limit(s).PRINCIPLE 4Establish a system to monitor control of the CCP.PRINCIPLE 5Establish the corrective action to be taken when monitoringindicates that a particular CCP is not under control.PRINCIPLE 6Establish procedures for verification to confirm that theHACCP system is working effectively.PRINCIPLE 7Establish documentation concerning all procedures and recordsappropriate to these principles and their application.GUIDELINES FOR THE APPLICATION OF THE HACCPSYSTEMPrior to application of HACCP to any sector of the food chain,that sector should be operating according to the Codex General Principles ofFood Hygiene, the appropriate Codex Codes of Practice, and appropriate foodsafety legislation. Management commitment is necessary for implementation of aneffective HACCP system. During hazard identification, evaluation, and subsequentoperations in designing and applying HACCP systems, consideration must be givento the impact of raw materials, ingredients, food manufacturing practices, roleof manufacturing processes to control hazards, likely end-use of the product,categories of consumers of concern, and epidemiological evidence relative tofood safety.The intent of the HACCP system is to focus control at CCPs.Redesign of the operation should be considered if a hazard which must becontrolled is identified but no CCPs are found.HACCP should be applied to each specific operation separately.CCPs identified in any given example in any Codex Code of Hygienic Practicemight not be the only ones identified for a specific application or might be ofa different nature.The HACCP application should be reviewed and necessary changesmade when any modification is made in the product, process, or anystep.It is important when applying HACCP to be flexible whereappropriate, given the context of the application taking into account the natureand the size of the operation.APPLICATIONThe application of HACCP principles consists of the followingtasks as identified in the Logic Sequence for Application of HACCP (Diagram1).1. Assemble HACCP teamThe food operation should assure that the appropriate productspecific knowledge and expertise is available for the development of aneffective HACCP plan. Optimally, this may be accomplished by assembling amultidisciplinary team. Where such expertise is not available on site, expertadvice should be obtained from other sources. The scope of the HACCP plan shouldbe identified. The scope should describe which segment of the food chain isinvolved and the general classes of hazards to be addressed (e.g. does it coverall classes of hazards or only selected classes).2. Describe productA full description of the product should be drawn up,including relevant safety information such as: composition, physical/chemicalstructure (including Aw, pH, etc.), microcidal/static treatments(heat-treatment, freezing, brining, smoking, etc.), packaging, durability andstorage conditions and method of distribution.3. Identify intended useThe intended use should be based on the expected uses of theproduct by the end user or consumer. In specific cases, vulnerable groups of thepopulation, e.g. institutional feeding, may have to be considered.4. Construct flow diagramThe flow diagram should be constructed by the HACCP team. Theflow diagram should cover all steps in the operation. When applying HACCP to agiven operation, consideration should be given to steps preceding and followingthe specified operation.5. On-site confirmation of flowdiagramThe HACCP team should confirm the processing operation againstthe flow diagram during all stages and hours of operation and amend the flowdiagram where appropriate.6. List all potential hazards associated with each step,conduct a hazard analysis, and consider any measures to control identifiedhazards(SEEPRINCIPLE 1)The HACCP team should list all of the hazards that may bereasonably expected to occur at each step from primary production, processing,manufacture, and distribution until the point of consumption.The HACCP team should next conduct a hazard analysis toidentify for the HACCP plan which hazards are of such a nature that theirelimination or reduction to acceptable levels is essential to the production ofa safe food.In conducting the hazard analysis, wherever possible thefollowing should be included: the likely occurrence of hazards and severity of their adverse health effects;
the qualitative and/or quantitative evaluation of the presence of hazards;
survival or multiplication of microorganisms of concern;
production or persistence in foods of toxins, chemicals or physical agents; and,
conditions leading to the above.
The HACCP team must then consider what control measures, ifany, exist which can be applied for each hazard.More than one control measure may be required to control aspecific hazard(s) and more than one hazard may be controlled by a specifiedcontrol measure.7. Determine Critical Control Points (SEE PRINCIPLE 2)[2]
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