HACCP System Implementation Consultancy

Consultancy Service : HACCP - Hazard Analysis Critical Control Point a) Background The HACCP concept was first presented at the 1971 National Conference on food protection in the USA, for use in food processing establishments. The Pillsbury company in partnership with NASA and the USA Army Laboratories initiated the original preventative system now known as HACCP. It was an initiative to ensure safe food by ensuring zero defects. HACCP looks for hazards, or what could potentially go wrong in the context of food product safety. Controls are then implemented to ensure that the food products are safe and would not cause harm to consumers. The Hong Kong SAR Government has also been promoting the implementation of HACCP systems in the food industry to ensure the compliance to international safety standard of Hong Kong food products and in doing so, to upgrade their competitive edge in the local and oversea markets eventually. b) What is HACCP ? The introduction of a HACCP program, following the Codex Alimentarius World Health Organisation (WHO) 7 Principles of HACCP, is considered as a guaranteed food safety system in which consumers, retailers and manufacturers would have renewed confidence in food products and raw materials. The highly systematic, preventative approach of Hazard Analysis Critical Control Point (HACCP) is now a widely used tool in assisting food manufacturing companies in the overall management of all risks and hazards in food manufacturing systems. HACCP, in this context, takes shape as a Food Safety Plan. This safety system has gained worldwide support from manufacturers, regulators and consumers. HACCP has recently become an accredited program along similar lines to ISO 9000 certification. In some countries, e.g. USA and Australia, it is now a legal requirement for all companies who handle, manufacture and process foods to have in place a HACCP-based Food Safety Plan. In Hong Kong, it may take some time for HACCP system to become a statutory requirement. However such a system will no doubt be an effective measure to prevent the high number of food poisoning outbreaks associated with poorly handled and/or processed foods which have occurred in recent years. c) Benefits and Principles HACCP can assist in the process of production, preparation, distribution and serving of all food products, HACCP can be used by small to large-scale food manufacturing plants and the mainstream food preparation or food service areas such as school canteens, hotels, restaurants, old persons homes and hospitals. HACCP as a system is a total safety management system. That is, it can be developed and implemented by all the links in the manufacturing chain-from raw material suppliers through distribution chains and outlets, and finally to the consumer. When developed correctly, HACCP will assist all personnel in making informed decisions on issues related to safety concerns. In General, there are Seven Principles of HACCP (i.e. Risk Analysis), they are: 1. Conducting hazard analysis 2. Identifying the critical control points in the process 3. Establishing critical limits 4. Establishing monitoring requirements 5. Taking corrective action 6. Verifying the HACCP system is working correctly 7. Keeping Records d) Implementation of HACCP The five key pre-requisites that require to be implemented by all staff within a food production organization are; 1. Sound Personnel Hygiene Practices 2. Correct Use of Personnel Protective Clothing 3. Correct Storage and Handling of Raw Materials 4. Effective Cleaning and Sanitation 5. Effective Pest Control and Waste Management To implement HACCP, hazard identification is required. A hazard in the context of HACCP relates to the risks associated with the preparation, production, packaging and distribution of all food products from ‘paddock to plate’. That is from the growing stage through to consumption. Three classes of hazards are normally considered: 1. Biological or microbiological 2. Chemical 3. Physical In addition, the HACCP system demands a documented system for the recording of food safety issues. e) Outline of Programme The following shows a typical HACCP Consultancy Programme. i) It takes around 6 to 12 months to complete. ii) Consultants will provide on-site consultancy services. iii) Certification will be carried out by a separate Certification Body and it could combine with other management systems, such as ISO 9000. Typical Stages : 1) Risk Analysis (Seven Principles) 2) Assist in Preparation of HACCP Documentation 3) HACCP System Implementation 4) HACCP Audit (internal) 5) Mock Audit by Consultant 6) Certification Audit by Certification Body