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WHAT IS HACCP?

HACCP is a food processing management system that addresses food safety through a preventative approach. This is achieved by the identification and control of biological, chemical and physical hazards associated with raw material and handling, processing, storage and distribution of the finished product prior to consumption. HACCP can be implemented in small, medium and large scale businesses.

WHAT TYPE OF BUSINESS SHOULD IMPLEMENT HACCP?


Food processing establishments Commercial itchens e.g. canteens, hotel itchens, catering companies Pac aging ! distribution entities e.g. supermar ets

WHAT ARE THE BENEFITS OF HACCP?


"mproves food safety and may increase shelf#life of the product "ncreases consumer confidence Provides local and international acceptability $educes the possibility of contamination %nsures consistency of product &uality 'ay be used as a ris management tool Helps to reduce recall of product resulting from contamination ! may be used as a ris management tool

There is greater demand in international mar ets for products manufactured under the HACCP food safety system. The adoption of the HACCP approach may offer a legal defense in the event of liabilities associated with food borne diseases.

Benefits of the Bure u!s HACCP Re"o#nition Pro#r $$e


%ligibility for prescribed foods( to be granted %)emption status under the Processed Food *%)emption+ $egulations ,--, *./T%0 %)emption status# establishments that have implemented the HACCP system and have had this system recognized by the 1ureau are eligible for e)emption from batch#by#batch sampling and testing.+ $educe potential for system brea down and associated food related ris Assurance of safe food for the consumer Acceptance by mar ets re&uiring compliance to a food safety system

(Prescribed Foods# foods that are manufactured or processed for e)port or for sale and for which grades or standards have been prescribed in the Processed Food *2rades and 3tandards+ $egulations, 4567. Prescribed foods include, but are not limited to sauces, 8ams, 8ellies, etchup, syrups, canned ac ee and some 8uices.

WHAT ARE THE RE%UIREMENTS FOR HACCP RECO&NITION OFFERED BY THE BS'?
$egistration with the appropriate authority. "mplementation of the Pre#re&uisite Programmes9 2ood 'anufacturing Practices. "mplementation of the seven HACCP principles. A HACCP 'anual *must entail the Critical Control Points and the monitoring system+.

$ecord generation # $ecords for a minimum of three *:+ consecutive months which reflect the implemented HACCP system.

WHAT ARE THE HACCP PRE(RE%UISITE PRO&RAMMES?


The si) *6+ pre#re&uisite programmes include the following areas0

Premises Transportation ! 3torage %&uipment Performance ! 'aintenance Personnel Training Programme 3anitation ! Pest Control Health ! 3afety $ecalls

Pre#re&uisite programmes are the foundation of the HACCP Plan and must be implemented prior to the HACCP Plan.

HACCP P) ns re * se+ on the , HACCP -rin"i-)es.


Conduct a hazard analysis *"dentify potential hazards that must be prevented or controlled+ ;etermine the critical control points(*CCPs+ (Critical Control Point *CCP+ < a step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level *Code) 455=+. %stablish critical limits to ensure that CCPs are under control %stablish a monitoring system for CCPs by scheduled observations and testing %stablish corrective action to be ta en when a CCP is not under control %stablish verification procedures to confirm that the HACCP system is wor ing effectively %stablish documentation of all procedures and records appropriate to these principles and their application *$ecord eeping+

STEPS TOWARDS BS'!S HACCP RECO&NITION

Application / Indication of interest Submission of HACCP Manual Assessment Audit(s) Granting of HACCP Recognition Certificate

Surveillance Audit Rene"al Audit

Mar!et Sampling

HACCP (Hazard Analysis Critical Control Point)


The Hazard Analysis and Critical Control Point *HACCP+ system is a food safety management tool developed in the early 45=-s by the food industry. 3ince it enhances the safety of food, it is of considerable public interest and, thus, some ,- years ago the >orld Health /rganization *>H/+ recognized HACCP as an important concept to prevent foodborne disease. 3everal publications and documents were issued to help disseminate this information *see list of Additional $eferences+. Together with the food industry and other relevant partners, including the Food and Agriculture /rganization of the ?nited .ations *FA/+, the principal contribution of >H/ was to promote the development, international harmonization, and facilitation of the HACCP system. Appreciable progress in the recognition of HACCP as the @newA method of food safety assurance was made in 455: when the Code) Alimentarius Commission *CAC+ adopted the 2uidelines for the Application of the Hazard Analysis and Critical Control Point *HACCP+ 3ystem. This te)t was revised following a report of a >H/ consultation, convened in close collaboration with the FA/ and the "ndustry Council for ;evelopment *"C;+, as a representative of the food industry. Conse&uently, in 455= the CAC adopted a much improved document Hazard Analysis and Critical Control Point *HACCP+ 3ystem and 2uidelines for its Application *Anne) to CAC9$CP 4#4565. $ev. : *455=++, as the presently best available guidance on this system.

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