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This information can be used to develop food safety and quality programs that meet the requirements of modern Regulatory, Customer and Industry Standards:
When considering the development, documentation, and implementation of HACCP within food safety and quality management systems, the following information should be considered to ensure effective outcomes:
haccp.com includes multiple elements referencing requirements for the development, implementation, and management of Codex HACCP within any Food Safety and Quality Program.
This element covers the primary information regarding Codex HACCP.
Other related elements including the following subjects, which cover specific considerations and applications of the 6 commonly applied potential hazard types controlled through the HACCP Methodology:
HACCP is an internationally recognized effort approved by the scientific community, regulatory and food industry practitioners. HACCP is a food safety methodology that relies on the identification of Critical Control Points or CCP’s in all stages of food business processes. The CCP’s are then closely monitored to ensure that food is safe for consumption. This differs from traditional produce and test quality assurance methods that can lead to an expensive recall of suspect food produce.
HACCP is a term that has become synonymous with guaranteeing food safety. The goal of any HACCP system is to prevent potential food safety issues from occurring during processing, rather than relying on end-product testing or assessment to confirm the safety of food. The application of HACCP systems needs to be flexible enough to cope with changes, such as advances in equipment design, processing procedures, and technological developments. The principles of HACCP can be used in applications throughout the food chain from primary production through to the final consumer, and its management should be guided by science-based applications; their ultimate goal is to preserve human health. As well as the distinct purpose of nurturing food safety, HACCP can provide other benefits to its users, including aiding regulatory and non-regulatory inspections and promoting business through increased confidence in food safety. HACCP relies on the full and dedicated commitment of management and the workforce involved in all areas of food production to reach its full application potential. It also requires a multidisciplinary approach; the use of specialized sources including microbiology, medicine, public health, food technology, environmental health, chemical engineering, and veterinary health to name a few, to validate its use within a food safety system. While the HACCP concept is primarily concerned with food safety, its application is also successful in addressing quality issues within food production. With the assurance of food safety in mind, HACCP is now the most utilized systematic and preventative approach to controlling biological, physical, and chemical hazards in food production.
Whilst HACCP was originally developed around the identification and control of food safety hazards, modern applications of the HACCP methodology within food businesses have extended to the inclusion of the identification and control of additional hazard types, such as quality and regulatory hazards. Where applied, this extension produces strong risk management to all hazards applicable to any food business. In this context, the following content includes references to hazard analysis and controls, for which CCP examples can equally be applied for Quality Control Points and Regulatory Control Points.
1959 in the USA saw NASA approach a large American food and beverage company to produce foods that could be eaten in space. The company, Pillsbury Foods, was given many specifications for the food; the aim being food that was 100% safe for consumption by astronauts. The food had to also be designed in a way that could be eaten in zero gravity, without the creation of food particles that may compromise the comfort of the astronauts and the operation of their vessel. The reaction of the Pillsbury Company was to test finished product samples for pathogens, but it was soon realized that the only way to guarantee the safety of the food was to test 100% of the food. It was realized that a controlled preventative approach to food safety could prevent food safety hazards from occurring. HACCP was developed by Pillsbury as a result of this realization and was presented to the US food industry in 1971. Soon after, several food companies adopted HACCP system theories. HACCP was not in common use outside the US until the mid-1980s. The World Health Organization was convinced that HACCP had the potential to considerably improve food safety issues in developing nations, and therefore save lives. In 1993, the Codex Alimentarius Commission developed Codex Guidelines for the application and implementation of HACCP. The Codex Alimentarius Guidelines now provide a standardized foundation upon which food businesses around the globe incorporate HACCP into their food industries.
The official HACCP guidelines are managed and reviewed by The Codex Alimentarius Commission; an international organization almost unknown to the general public. The Codex Alimentarius Commission was created in 1963 by FAO and WHO to develop food standards, guidelines, and related texts such as codes of practice under the Joint FAO and WHO Food Standards Program for the United Nations. The main purposes of this Program are protecting the health of the consumers and ensuring fair trade practices in food and promoting coordination of all food standards work undertaken by international governmental and non-governmental organizations. Nevertheless, while working in the shadow of more prominent United Nations organizations, the impact of its work is felt by consumers every day. The mission of the Codex Alimentarius Commission is to set international food standards that help governments to achieve adequate consumer protection. In addition, the commission helps to raise the awareness of governments on food safety issues and serves as a point of reference for food safety standards and food regulations. The Codex Alimentarius Commission meets every two years, during which delegations from the different countries convene in Geneva, Switzerland, Rome, the seats of the World Health Organization, or the Food and Agriculture Organization. The delegations consist of government officials but can also include industry or consumer representatives, as well as academic experts. Between the Commission’s meetings, the Executive Committee conducts business on behalf of the Codex Alimentarius Commission.
Consumers are becoming continually more aware of food safety-related issues in the context of the food that they eat. The main concerns involve the potential presence of pathogenic microorganisms, chemical residues including pesticides, artificial flavorings, colorings, preservatives. It is a basic right of consumers to be presented with safe food; food that will not cause them harm. Occurrences of food-borne illness have been well-publicized in the past, and while some have been overstated by the media, others have caused harm; even fatalities to large numbers of people around the world. The apparent increasing rate of food-related illnesses highlights the need for food businesses to become more diligent in ensuring the production of safe and suitable foods. The prevention and control of hazards causing potential problems within foods is the basis on which HACCP can provide support for safe food production. HACCP in conjunction with quality controls assures that the end product will satisfy the consumers’ requirements, their right to a high-quality product. In addition to controlling hazards in food production as a moral and legal obligation, HACCP offers a variety of other benefits that are not consumer-driven. The food industry, involved businesses and the food regulatory bodies can all benefit from its continued use within the industry.
The application of HACCP into food production requires that prerequisite programs for its implementation be documented and applied before the introduction of HACCP plans into the process. HACCP support plans are those that control the operational conditions within a food establishment, allowing a safe environment for food production. When implementing HACCP into food premises, the primary step is to assess pre-existing programs as to their adequacy and conformance to requirements and their documented monitoring effectiveness. These support programs form the basis on which HACCP is integrated into the food safety system, and their validation/adequacy will provide success to the system. If the support programs are not controlled as prescribed, the HACCP information, for example, critical control points may need to be altered. The importance of such programs cannot be overlooked in the scheme of HACCP planning and implementation, as they provide intrinsic support to all facets of the food safety management system.
HACCP support programs include relevant systems incorporating food hygiene, codes of practice, and food safety legislation such as:
The physical state of the premises as well as the facilities in and around the premises must be designed and maintained to prevent potential contamination of food during processing, handling, and storage. Documentation and records regarding the monitoring and maintenance of the premises should be kept to verify the suitability of the premises for safe food production. The premises include all elements within and outside the physical structure of a food business and its surroundings including property, car parks, and sanitation facilities. The adherence to the premises-related requirements can be verified by the documentation that specifies the procedures that will be conducted to ensure that conditions are maintained to a satisfactory standard.
General HACCP requirements for premises include:
All equipment associated with food production must be appropriately constructed and maintained with the safety of food as the primary concern. The installation and use of such equipment also need to be addressed as food safety can be compromised through improper application.
General HACCP requirements for equipment include:
Documented cleaning and sanitation procedures need to be in place to monitor and control related issues. Such documentation must outline the boundaries that need to be addressed in ensuring safe and suitable food production. Cleaning and sanitation procedures need to be developed and implemented for all areas of consequence to food safety.
General HACCP cleaning and sanitation requirements include:
Potential sources of contamination from the environment should be considered. In particular, the primary production of food should not be carried on in areas where the presence of potentially harmful substances would lead to an unacceptable level of such substances in food.
The pest control program in its aims will ultimately prevent pest issues within the premises and will eliminate evident pests. The relevance of the program will include parameters of involvement, nominate control issues significant to using items that may be hazardous to foods, and identify areas of specific concern.
General HACCP pest control requirements include:
It is important to understand that pets and other animals harbor disease organisms, both internally and externally, that can be transmitted to humans. For this reason, pets and other animals are excluded from all food establishments.
General exceptions to the exclusion of pests and other animals are the following:
The pest control program in its intended scope and purpose must ultimately prevent pest entry to the premises, and will also eliminate any existing pests. The relevance of the program will include parameters of involvement, nominate control issues significant to using items that may be hazardous to foods, and identify areas of specific concern. Requirements for pest control may include: documentation and record-keeping of controls initiated, and of pest sightings; established pest control schedules; and the use of acceptable methods in controlling pests.
Adequate relevant programs must be in place to monitor and control the dealings of personnel regarding the production of safe and suitable food. The goals of such programs will ensure safe food handling practices and rely on quality training to be successful. Training itself must be verified as to its relevance and accuracy in specific tasks, and in making people responsible for their actions within the holistic process. Ongoing training, particularly in personal hygiene, personal conduct, and hygienic handling of food will reinforce the positive nature of outcomes relating to food safety.
The training of personnel in the industry, government, and the academic world in HACCP principles and applications, and increasing awareness of consumers are essential elements for the effective implementation of HACCP. As an aid in developing specific training to support a HACCP plan, working instructions and procedures should be developed which define the tasks of the operating personnel to be stationed at each Critical Control Point. Cooperation between primary producers, industry, trade groups, consumer organizations, and responsible authorities is of vital importance. Opportunities should be provided for the joint training of industry and control authorities to encourage and maintain a continuous exchange of communication and create a climate of understanding in the practical application of HACCP.
General HACCP training requirements include:
HACCP Transportation and Storage
All incoming materials, along with processed and departing products, need to be transported and stored in a manner that prevents conditions that may affect the safety of food. Programs must be in place for monitoring and controlling transportation and storage issues, and appropriate documentation must be maintained. Materials rely on appropriate storage and transportation in reducing potential biological, chemical or physical contamination from occurring.
General HACCP transportation and storage requirements include:
Approved supplier listings are important in controlling the ingredients and other supplies required for food production and storage. Specified requirements should be made to suppliers for items to be supplied in conjunction with the receipt protocols, for acceptance of goods.
General HACCP approved supplier requirements include:
The documented recall procedures outline the anticipated actions to be taken in the event of a product being recalled for whatever reason. The nominated strategies for such an event will ensure that all relevant steps are followed to remove the food from causing potential harm.
General HACCP product recall and product withdrawal requirements include:
Before the application of HACCP to any sector of the food chain, that sector should be operating according to the Codex General Principles of Food Hygiene, the appropriate Codex Codes of Practice, and appropriate food safety legislation. Management commitment is necessary for the implementation of an effective HACCP system. During hazard identification, evaluation, and subsequent operations in designing and applying HACCP systems, consideration must be given to the impact of raw materials, ingredients, food manufacturing practices, the 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 HACCP system intends to focus control at CCP’s. Redesign of the operation should be considered if a hazard that must be controlled is identified but no CCP’s are found. HACCP should be applied to each specific operation separately. CCP’s identified in any given example in any Codex Code of Hygienic Practice might not be the only ones identified for a specific application or might be of a different nature. 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.
A documented Scope and Purpose for the HACCP Plan is necessary to ensure all required products, processes are covered by the associated documentation and management systems.
The Scope of the HACCP Plan should define the major process steps which are intended to be covered by the extent of the HACCP Plan.
The following examples are indicative of common HACCP scopes as relevant to each nominated industry sector:
The Purpose of the HACCP Plan should define the intent of the HACCP Plan regarding the identification and control of hazards. In the context of contemporary food safety management systems, it is quite common to see the quality and regulatory aspects included within the Purpose of the HACCP Plan. Some HACCP Purposes may require a mention of specific hazards or hazard types, especially where high-risk products are concerned.
An example of a HACCP Purpose that is generally suitable for most HACCP Programs is as follows:
The HACCP system relies on the following seven principles:
The following identifies the tasks identified as being the logical sequence in HACCP application and management:
The first step in the integration of HACCP into a food safety system is to nominate the team that will oversee the implementation. It is of great importance to include as much knowledge and skill as possible in the team, while also including senior management. The size and scope of the HACCP team will depend on the specific food industry sectors involved and classes of hazards to be addressed of the food business to which the HACCP system is being applied. As well as internal members, external sources, such as those with relevant experience and/or specialist training can be of great benefit to providing relevance in HACCP implementation. Overall, the team should be efficient, appropriate, and well-informed in its addressing of all the relevant aspects of the HACCP guidelines.
The composition of the HACCP requirements that will be addressed by the HACCP team will need to be suitable and appropriate to include operational aspects of the food business, and display confidence in accounting for technologies, equipment, and expertise used in processing. The specific knowledge and skills of the individuals in the HACCP team should allow this, providing the composition of the team is adequate. The food operation should assure that the appropriate product-specific knowledge and expertise are available for the development of an effective HACCP plan. Optimally, this may be accomplished by assembling a multidisciplinary team. Where such expertise is not available on site, expert advice should be obtained from other sources. The scope of the HACCP plan should be identified. The scope should describe which segment of the food chain is involved and the general classes of hazards to be addressed.
Management and Staff have a legally bound responsibility to provide and maintain an environment in which safe food may be produced. Teamwork will be the foundation on which any successful food safety program is based. A designated HACCP Team which is made up of both management and other staff are required to ensure the food safety program policies and procedures are continuously improved. Whilst the program must be managed in its entirety, special emphasis must be put on the assurance that the nominated Critical Control Points are monitored and maintained as per the specifications of the program.
The conveyance of relevant HACCP-based food safety information is an important factor in a successful food business.
The communicative process for information can take many forms including:
The second step in HACCP implementation involves an assessment of the food products that are being produced or handled by the food business. Where a service is being provided rather than a product, a similar method can be applied. The information gathered will assist in the identification of hazards that may be present in either ingredients or materials used in the processing of food. The use of comprehensive standard recipe forms can simplify this task, allowing all input materials and ingredients, as well as processing, storage, and treatment methods to be viewed. This step should also include references to appropriate legislative and industry guidelines, or scientific validations regarding the documented Product Description and Intended Use. Generic Product Descriptions may be developed for product groups rather than each line where applicable.
When compiling a Product Description, the following should be addressed as a minimum:
In preparing a Service Description, the following should be addressed as a minimum:
The Scope of the HACCP Plan and Purpose of the HACCP Plan are often included within the format of a Product Description and Intended Use and Service Descriptions.
Specifications are commonly linked with the Product Description and Intended Use, although are not a nominated HACCP requirement. Whether these specifications are for Raw Materials such as Ingredients and Packaging, Internal or External Customer Finished Products, they must include all components of the finished product. Where specifications are developed, one for each line is appropriate, as opposed to Product Descriptions where similar food types may be grouped.
The format of Specifications commonly include:
This step allows us to assess whether the product is to be served and consumed immediately, stored, or further processed; the expected use of the product by the end consumer. The intended product usage will provide an abundance of information regarding potential hazards throughout its processing. Information on intended use is often documented in tabular format with the Product Description.
The next step is to construct a production process flow diagram using the information gathered above, in conjunction with operational knowledge of the process systems. The production process flow diagram must identify every step that is used to produce the product through the process, from receipt of materials and ingredients to service of the consumer. The diagram need not be complex in its compilation but must involve all processing steps from beginning to end. To assess the validity of the flow diagram it is advantageous to closely follow the process from start to finish by physically walking the process. Products may be grouped in the process flow diagram if they are nominated as being suitable to include.
The production process flow diagram must be validated against on-site observation of production during all stages and hours of operation. The pre-conceived flow diagram must be altered if required for its validation into the food safety system. Reconfirmation of the Process Flow Diagram must be undertaken annually as a minimum or at any time where processes, products, or inputs change.
All hazards may reasonably be expected to occur at each step from primary production, processing, and distribution until the point of consumption. Nominated hazards must then be analyzed as to their potential to reach unacceptable levels for the production of safe food. This process should also include emerging issues, which may not be historically evident within a particular product, but which may be of concern, regarding the Product Description and Intended Use.
The hazard analysis should include the following where applicable:
When the hazard analysis has been completed, the HACCP team must then consider what control measures, if any, are applicable for each hazard. It is acceptable that there may be more than one control measure nominated for a specific hazard, and that more than one hazard may be controlled by a specified control measure.
Any food hazard analysis should take into account the prior history of all raw material inputs with both the processing and handling aspects. If the processing of a food item does not involve an appropriate control process step, which will render it safe from potentially harmful hazards, a significant food safety risk may exist. Nominated control steps must be under constant control and the control responses flexible in their applications to cope with change. All relevant documentation and records must be compiled, either by human observation and/or automated mechanical instrumentation. The effectiveness and prevalence of controlling hazards under constant conditions depend on sourced qualitative and quantitative values, as specified terms of relevance to the food safety system. Should the constancy of conditions be altered in the process, nominated values may need to be adjusted to revalidate the system as being current and effective.
There are two fundamental components to the Food Safety Hazard Analysis process:
For the adequate control of hazards, 3 steps are necessary:
All hazards that may be reasonably expected to occur within each step in the nominated process must be identified within the HACCP Hazard Analysis.
The following points should be addressed in identifying potential hazards:
The following questions should be considered when reviewing raw materials as process inputs:
Raw materials as process inputs may include:
Premises and Equipment Design
The following questions should be considered when reviewing premises and equipment design:
Do the factors intrinsic to the product, for example, pH or water activity effectively control all microbiological hazards that are likely to be present in the raw materials, or which could enter the product as cross contaminants during the process?
The following questions should be considered when reviewing intrinsic product parameters:
It is very important here to consider that different types of micro-organisms are controlled in different ways; The method used to control one, may not be appropriate in the control of another.
The following questions should be considered when reviewing process design:
Both microbiological hazards and the toxins they produce need to be included within process design considerations.
The following questions should be considered when reviewing food-handling employees:
Hazards mustn’t be missed, for in the circumstance that they are overlooked, the HACCP-based food safety system loses its integrity, and is unable to operate within its intended scope and purpose.
A food safety system should identify which hazards out of those listed within the Hazard Analysis, are such that their elimination or reduction to acceptable levels is essential for the production of safe food.
To ascertain which control measures need to be in place to lessen or prevent hazards occurring, and to determine the appropriate associated control measures, the significance of each hazard must be determined.
Hazard significance is generally based on the question: What is the likelihood that the hazard will occur?
The answer to this question is regarded as the risk. The HACCP system relies on consideration of the risk against factors such as likelihood, severity, and significance for each hazard that has been identified.
The hazard risk assessment may be derived from any combination of the following:
The likelihood of a food hazard occurring may also be rated as high, medium, or low. High, medium, or low expressions may be described as follows:
Although a hazard has been given a low rating, its associated effects on consumers may be classed as high. For example, the likelihood of Clostridium perfringens being found in a nominated product may be considered low, but it could really cause serious implications or even kill those who consumed it. It becomes important, and helpful in hazard assessment, to consider the severity of the hazard to its impact on consumer health, and consequently, its potential effect on the reputation of your business. The seriousness of the hazard may also be expressed as a high, medium, or low rating. Combining the likelihood with the severity allows us to determine the degree of significance the hazard presents, which may also be given a high, medium, or low rating. This type of approach allows a business to establish the type of control measures required. At this point, the business must also consider how much time and effort, and capital expense will need to be invested to control the hazard, including the monitoring of the hazard and re-validation.
The nomination of a significant hazard should be considered for nomination as a Critical Control Point within the HACCP system. This can be determined through the application of a CCP Decision tree, commonly based on the Codex CCP Decision Tree. The accompanying CCP decision tree plan indicates a logical approach in reasoning. The use of the decision tree should be flexible, allowing for differences in the operational specifics of different production areas. It should be used for guidance while also relying on the intimate operational knowledge available from the HACCP team. Decision tree structures may need to be altered for certain applications where the appropriateness of the critical control point determination is not suitable for verification. Specified training in the use of the decision tree is recommended for the appropriate recognition of critical control points. If a hazard has been identified at a step where a control measure is needed for food safety, and there is no existing control measure at that step or any other, the product or process must be modified at that step, or an earlier or later stage to incorporate a control step.
Since the publication of the decision tree by the Codex HACCP working group, its use has been implemented many times for training purposes. While this tree has been useful to explain the logic and depth of understanding needed to determine CCP’s, it is not specific to all food operations, for example, slaughter. It should, therefore, be used in conjunction with professional technical judgment, and modified in some cases. It is often advantageous to use the CCP Decision Tree in conjunction with a Hazard Analysis Matrix.
Important considerations when applying a CCP decision tree method:
Critical limits for each Critical Control Point must be specified and validated. More than one critical limit may be nominated at a particular step.
The criteria commonly applied when implementing critical control limits include:
It is important with the determination and nomination of Critical Limits, that only measurable parameters are chosen. This is to ensure that the Critical Limits chosen can be documented as part of monitoring procedures and that they can be measured at the Critical Control Point, against the nominated Critical Limit, which in turn verifies control of the identified significant hazard. Where non-measurable parameters are chosen, it is difficult to establish whether or not a Critical Control Point is actually under control.
When using numerical values to define limits of acceptability at a CCP, it is important to define the critical limits with an acceptability variant. This may include using symbols of wording that define limits of acceptability, for example:
This will ensure that the intended Critical Limits have a clear distinction between being acceptable and unacceptable.
Monitoring is the scheduled observation or measurement of a CCP to its critical limits. What, How, Where, When and Who should all be considered when developing the monitoring systems for CCP’s. The nominated monitoring procedures must be relevant in their ability to detect the loss of control at the CCP. Monitoring should ideally provide information that allows process control to prevent the violation of critical limits. Process adjustments must be made when monitoring indicates a potential loss of control at a CCP before a deviation occurs. All data collected through monitoring must be evaluated by a person who is adequately qualified with knowledge and authority to initiate corrective actions when needed. The monitoring frequency, amount, and continuity of monitoring must be sufficient to guarantee the CCP is under control. The monitoring of CCP’s will need to be done rapidly in most cases, as they most often relate to on-line processing, and don’t allow time for diagnostic testing. Physical and chemical measurements are often preferred to biological testing because they can be done quickly and can be indicative of microbiological control of the product. All documentation and records associated with monitoring must be signed by the person doing the monitoring, and then by those reviewing the system as elements of the verification process.
Monitoring is the ongoing collection of information on a control measure at the step the control measure is applied, for example, determining product temperature during cooking, cooling, or storage. The information establishes that the measure is meeting or functioning within established limits. Monitoring activities are typically focused on real-time measurements and are generally focused on the performance of a specific control measure.
– Do you have a system for recalling your products?
Corrective actions must be nominated for each CCP in the HACCP system to confront deviations when they occur. The corrective actions must ensure that the CCP has been controlled, or brought back into controlled critical limits. All deviation and product character-related procedures must be documented as part of HACCP record keeping.
Common motivators for Corrective Action applied within a food business at any given time include:
Verification includes auditing and assessment, procedures and testing, sampling, and analysis. Such techniques are important in determining whether or not the HACCP system is working correctly. The frequency of verification must be sufficient to validate that the HACCP system is working effectively. The verification process is commonly linked to the Continuous Improvement processes nominated within the food safety and quality management systems. Often a Verification Schedule format is developed and documented to define all the verification activities, including frequencies and the responsibilities.
Verification activities may include:
Verification procedures may include:
Validation of critical limits to confirm that they are adequate to control significant hazards;
Verification should be conducted:
Verification record formats may include information on the presence and adequacy of:
HACCP Verification Considerations
The establishment of a review and audit program is also an important concept regarding HACCP-based food safety systems. Considerations for this process may include the following:
In addition to the nominated HACCP verification procedures outlined above, it is necessary to have a system in place that will automatically initiate a review of the HACCP plan before any changes which may impact the safety of the finished product, including changes in:
Information arising from HACCP reviews must be documented and form part of the HACCP record-keeping system. Any changes arising from a HACCP review must be fully incorporated into the HACCP plan. This is because these changes may mean that certain CCP control measures or specified critical limits or target levels may have to be changed and/or additional CCP’s or control measures may have to be put in place. Senior management will usually expect that resources used to establish HACCP are not wasted and that record-keeping and documentation reflect the actual operation of the process. A system of management for the maintenance of the HACCP record-keeping system is, therefore, required and its proper operation is essential.
Accurate and efficient record keeping is critical to the validity of any HACCP system. All HACCP documentation and record-keeping should be appropriate in its format, content, control, and application to the nature of the food business for which it is constructed.
HACCP Documentation may include:
HACCP Records may include:
If your food business supplies foodstuffs manufactured to a customer’s specifications, it is important to consider any specific HACCP Development requirements for their items.
Document: A document provides guidance and/or direction for performing work, making decisions, or rendering judgments that affect the safety or quality of the products or services that customers receive.
Documented policies, procedures, work instructions, and schedules form the basis of any food safety and quality management system. The following documentation formats may be considered to ensure ongoing compliance with specified requirements for HACCP:
If your food business supplies foodstuffs manufactured to a customer’s specifications, it is important to consider any specific HACCP Documentation requirements for their items.
You may wish to visit the HACCP Templates section of haccp.com for examples of HACCP documentation, record, and resource formats commonly applied within food safety and quality systems.
A poorly documented HACCP program will not fully support your business and may contribute to significant non-compliance against Regulatory, Industry, and Customer standards and requirements.
Implementation: Implementation is the application of documented food safety and quality system elements into the actual business operation.
The implementation of HACCP within any food business requires genuine commitment from senior management, staff, and visitors to ensure the nominated goals of implementation are achievable on an ongoing basis. It is a step that requires significant planning and consideration of general and specific food business circumstances to ensure the outcomes of HACCP do not negatively impact the safety and quality of the food items dispatched from the business.
Implementation of HACCP must include a clear definition of responsibilities and authorities for all levels of participation by senior management, staff, and visitors to the site.
When implementing HACCP within food safety and quality system, you may wish to consider the following requirements before completion:
Once the HACCP plan has been developed for each relevant food business process, it has to be effectively implemented and validated.
Common points will need to be considered to facilitate this:
If your food business supplies foodstuffs manufactured to a customer’s specifications, it is important to consider any specific HACCP Implementation requirements in relation to their items.
Monitoring: Monitoring is the act of reviewing and confirming measurable parameters of a defined process or product status.
Monitoring requirements within food industry sectors are generally identified against limits of acceptability defined within HACCP plans, implementation procedures, and work instructions. Monitoring usually includes some element of record-keeping, which may be maintained manually or through digital systems. It is important to consider that advancements in technology have spawned many systems and processes which are self-monitored and or self-adjusted when variances are identified. Regardless of the system used; The goal of any monitoring activity is to provide sufficient evidence that any limit of acceptability has been met.
Traditional HACCP monitoring requirements include manual recording and the application of corrective actions when the results of monitoring are found to be outside acceptable limits. Corrective Actions should also generally be strongly linked to the monitoring process where applied to ensure full traceability of the applied actions.
Common monitoring activities and record formats may apply to HACCP:
If your food business supplies foodstuffs manufactured to a customer’s specifications, it is important to consider any specific HACCP Monitoring requirements in relation to their items.
You may wish to visit the HACCP Templates section of haccp.com for examples of HACCP documentation, record, and resource formats commonly applied within food safety and quality systems.
Corrective Action: Corrective action is mandatory action to be taken when a deviation to the Quality System occurs, particularly to a Critical Control Point.
Preventative Action: At any step in the process where a hazard has been identified, preventative action must be put into place to prevent re-occurrence.
Corrective Action and Preventative Action are implemented to ensure that any identified non-conformance issues are documented, investigated, and rectified within appropriate time frames. Corrective action is any action applied to regain control over a product, process, policy, or procedure that has been identified as being non-conforming or outside nominated limits of acceptability. Preventative action is any action applied to prevent any identified non-conformance from reoccurring.
The outcomes of corrective and preventative actions should result in regained process control after effective application. Specified corrective actions are commonly linked to the HACCP Plans and the food business certification process.
Below are Corrective Action and Preventative Action examples which may be associated with HACCP related non-conformance:
If your food business supplies foodstuffs manufactured to a customer’s specifications, it is important to consider any specific HACCP Corrective Action requirements in relation to their items.
You may wish to visit the Corrective Action and Preventative Action section of haccp.com for examples of best practice applications for this food safety and quality system element.
Verification: The act of reviewing, inspecting, testing, checking, auditing, or otherwise establishing and documenting whether items, processes, services, or documents conform to specified requirements.
Verification is the detailed review of all food safety and quality system elements to confirm that they are effectively developed, documented, implemented, monitored, and reviewed. All food safety and quality system elements, including documented policies, procedures, training, HACCP plans and their operational applications must be verified on an ongoing scheduled basis. The verification process commonly includes a defined schedule for which verification activities are required, how often they are conducted, who is responsible, and detailed documented procedures for each nominated verification activity.
The general goal of an established verification process is to ensure any systemic non-conformance issues are identified and rectified within an appropriate time frame. When non-conformance issues are identified through the verification process, Corrective Actions and Preventative Actions should be implemented to ensure they do not impact the effectiveness of the food safety and quality system.
The following examples of verification activities may apply to HACCP:
If your food business supplies foodstuffs manufactured to a customer’s specifications, it is important to consider any specific HACCP Verification requirements in relation to their items.
You may wish to visit the Verification Activities section of haccp.com for examples of best practice applications for this food safety and quality system element.
Validation: The process of gathering evidence to provide a scientific basis for the documented act of demonstrating that a procedure, process, and activity will consistently lead to the expected results. It often includes the qualification of systems and equipment.
Validation is the provision of evidence to support the limits of control or acceptability for food safety or quality parameters nominated within systemic elements. Limits of control or acceptability are commonly included within documented food safety and quality systems elements such as procedures, HACCP plans, and specifications.
Common sources of validation include regulatory and legislative standards, finished product specifications and customer requirements, industry codes of practice and guidelines, verified and validated research, historical product, and process control outcomes, and analytical testing.
The general goal of an established validation process is to ensure any systemic non-conformance issues are identified and rectified within an appropriate time frame. When non-conformance issues are identified through the verification process, Corrective Actions and Preventative Actions should be implemented to ensure they do not impact the effectiveness of the food safety and quality system.
Validation activities are commonly defined within the verification schedules and procedures of established food safety and quality management systems.
The following examples may apply to the validation of the limits of control or acceptability for HACCP:
If your food business supplies foodstuffs manufactured to a customer’s specifications, it is important to consider any specific HACCP Validation requirements in relation to their items.
You may wish to visit the Validation Activities section of haccp.com for examples of best practice applications for this food safety and quality system element.
Skills and Knowledge: Skills and knowledge are attributes of human interactions commonly linked to competency within any specified job-related task.
Training and competency requirements for HACCP must be ongoing, including regularly scheduled reviews to ensure the effectiveness of training and competency outcomes.
Team members who have defined responsibilities regarding HACCP should have knowledge including:
Team members who have defined responsibilities regarding HACCP should have skills including:
Team members who have defined responsibilities regarding HACCP should have access to resources including:
If your food business supplies foodstuffs manufactured to a customer’s specifications, it is important to consider any specific HACCP Training, Competency, and Resources requirements in relation to their items.
You may wish to visit the Training, Competency, and Resources section of haccp.com for examples of best practice applications for this food safety and quality system element.
haccp.com was created to support food businesses and food industry professionals in achieving and maintaining the stringent requirements of food industry compliance.