IPD guides for success in export

Topic 2: HACCP

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 How to use
the “IPD Guide on HACCP”

+ This guide is a resource to help you and your company better understand the topic of “HACCP”.
It is not a comprehensive guide to all HACCP concerns in any industry, but is instead a “key
issues” guide to messages every international operating company should know about.

In this guide, you will learn:

 What is HACCP and important definitions

 Origin of HACCP
 What are some global food safety concerns
 What are the categories of food safety hazards
 Why should I apply HACCP
 The responsibilities for HACCP
 What are prerequisites for HACCP
 The principles of HACCP
 Steps to implementation of HACCP

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 Explanation
What is HACCP?

+ Definition of HACCP:

HACCP is an acronym for Hazard Analysis and Critical Control Points. It is a system which
identifies, evaluates and controls hazards which are significant for food safety.

Hazard is any biological, chemical or physical agent in food with the potential to cause
and adverse health effect.

Food safety is the assurance that food will not cause harm to the consumer when it is
prepared and/or eaten according to its intended use.

Source: CAC/RCP 1-1969 rev 2003.

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Origin of HACCP

+ HACCP originated in the 1960’s, when the National

Aeronautics and Space Administration (NASA), the
Pillsbury Company, and the U.S. Army Laboratories
collaborated together to provide safe food for upcoming
space expeditions. It was decided that NASA’s
engineering management requirements, Critical Control
Points, would be used as a guideline for this food safety
initiative
+ Critical Control Points (CCP) was used to test weapon and
engineering system reliability and by using CCP, NASA and
Pillsbury were able to identify and eliminate the “critical failure
areas” in the food processing procedures.
+ By this means, NASA and Pillsbury were able to successfully
provide safe food for their space expeditions.
+ The HACCP concept was adopted by the European Union in the
Regulation (EC) No 852/2004.

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Some global food safety concerns

+ People have the right to expect that the food they eat is safe and
suitable for human consumption.
+ Some past events related to food borne illnesses,
outbreaks and even death have proved that controls
may be weak at various levels of control.
+ Foodborne illness and foodborne injury are
unpleasant, and can be fatal.
+ Spread of foodborne disease is easier due to
international trade, more people eating out and
international travels.

+ Visit the Rapid Alert System for Food and Feed (RASFF) portal to
see product rejections and causes. RASSF enables urgent
notifications to be shared efficiently between European countries:
https://webgate.ec.europa.eu/rasff-window/portal/

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 Why should I apply HACCP?

+ There are some strong reasons why producers and companies should take on the
implementation of a food safety system:

 Facilitates international trade due  Increased profit from reduced

to increased confidence in supply spoilage which is wasteful and costly!
chain!
 Focused on prevention rather than
 Provides focused approach to end product inspection and
addressing hazards based on risk, correction!
hence it is cost effective!
 Assures control of hazards if
 It is systematic in its application implemented correctly!
covering all aspects from raw
material to final product!  Is a mandatory requirement for some
markets!

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Categories of food safety hazards
Three main categories of hazards recognized are:
1. Chemical hazards e.g.
+ naturally occurring e.g.
food allergens, mycotoxins, decomposition by-products
+ used in formulation e.g.
food additives, color additives, preservatives
+ unintentionally or incidentally present e.g.
cleaning and sanitizing chemicals, pesticides, industrial chemicals, heavy metals,
drug residues, radiological hazards

2. Biological hazards e.g.

+ bacteria, viruses, protozoa, yeasts, molds, prions etc.

3. Physical hazards e.g.

+ foreign objects such as glass and brittle plastic, metal wood and stones, etc.

 Some of the above mentioned hazards may result in diseases, cuts, broken teeth,
inner injuries or even death.

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Who can apply HACCP?
Every one in the food chain from primary production to final consumption can apply it. The
application should be guided by scientific evidence of risks to human health.
+ Farmers and growers: responsible for Good Agricultural Practices (GAP) including correct use
of approved chemicals, antibiotics and pesticides
+ Manufactures and processors: responsible for Good Manufacturing Practices (GMP)
including correct application of additives and preservatives, ensuring clean hygienic
environment, correct application of process controls, use of qualified personnel, provision of
correct information and advise to consumers, using only raw materials from known sources
with known specifications
+ Food handlers: observation of hygiene practices and correct application of all operating
procedures
+ Consumers: responsible for correct storage and use of product as advised by
manufacturer/processor

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Before HACCP consider
the environment for operations

+ Clean and hygienic work environment form a firm foundation for application of HACCP. The
basic principles of hygiene should be applied across all operations.
+ Procedures, including Good Manufacturing Practices (GMPs), that provide the basic
environmental and operating conditions necessary to support the food safety are known as
Prerequisite Programs (PRPs).
+ Training is required for staff to understand and effectively implement GMP and hygienic
practices.
+ Different codes of hygiene practice or guidelines for microbiological criteria may be required
for different industries.

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Hygiene principles should be considered
for the following*
+ Primary production: consider sources of raw material, handling, storage and transportation,
and personnel hygiene
+ Establishment (design and facilities): consider location, layout of rooms, equipment and
facilities
+ Establishment (maintenance and sanitation): consider the cleanliness and maintenance
programs, pest control, waste management and how to monitor effectiveness, both inside
and outside.
+ Personnel Hygiene: consider health status, illness, injury of personnel, personnel cleanliness,
behavior, as well of incoming visitors
+ Transportation and consumer information: consider use and maintenance, lot identification,
labelling and traceability

*For details refer to Codex general principles for food hygiene or country regulations

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7 HACCP Principles

The application of HACCP principles is the responsibility of each individual business:

+ Principle 1: Conduct Hazard analysis

+ Principle 2: Determine Critical Control Points (CCPs)
+ Principle 3: Establish critical limit(s)
+ Principle 4: Establish a system to monitor control of the CCPs
+ Principle 5: Establish the corrective action to be taken when monitoring indicates that a
particular CCP is not under control
+ Principle 6: Establish procedures for verification to confirm that the HACCP system is working
effectively
+ Principle 7: Establish documentation concerning all procedures and records appropriate to
these principles and their application.

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12 stages of the Codex Alimentarius
The application of HACCP principles consists of the following tasks as identified in the
Logic Sequence for Application of HACCP

1. Assemble the HACCP team

2. Describe the product
3. Identify the intended use and customers
4. Construct flow diagram to describe the process
5. Perform on-site confirmation of flow diagram
6. Conduct a hazard analysis
7. Determine Critical Control Points (CCPs)
8. Establish critical limit(s) for each CCP
9. Establish a monitoring system for each CCP
10. Establish corrective actions
11. Establish verification procedures
12. Establish documentation and record
keeping

*Notice that steps 6 to 12 are the application of the 7 HACCP principles discussed previously.

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 Step 1: Assemble the HACCP team

+ Form a team with multidisciplinary knowledge on the specific

product(s) e.g. individuals from different departments, such as:
engineering, production, sanitation, quality assurance, sales and
marketing (recommended: 4 – 7 people)
+ You may include external experts as consultants, trade associations
and regulatory authorities.
+ Appoint the team leader (authorized by management)

What is the role of the HACCP team?

 Define the scope of the HACCP plan (the segment of the food chain)
 Develop documents necessary to support operations
 Oversee the implementation and review HACCP plan when necessary
 Prepare a HACCP annual plan including meetings and reviews
 Identify staff training needs and provide training as needed

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 Step 2: Describe the product and its distribution

The product description should include:

+ The product names(s)
+ Important food safety composition of the product, if any (e.g. pH, aw, preservatives)
+ Processing method (e.g. thermal treatment, freezing, brining, smoking)
+ Products of similar characteristics /processing can be grouped together

Product description example

Product name Legumes (dried beans)
Product description Shelled, dry, raw beans of moisture content max 12%
Ingredients Dry beans
Packaging used Lined Polypropylene sacks
Shelf life 2 years
Labelling instructions Storage instructions
Storage and transport conditions Ambient temperatures
Additional claims e.g. “organic”

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 Step 3: Describe the intended use and
consumers

Describe:
+ The expected use of the product by end consumer: Intended use and reasonably foreseeable
unintended use need to be considered
+ Intended consumers: Consider…
+ …whether the product is intended for supply to the industry or direct to the final consumer.
+ …whether target consumers fall into one of the following
vulnerable groups (referred to as “YOPI”): Young, Old,
Pregnant, Immunosuppressed.
+ …that it is your responsibility to understand your target group.
Ask yourself “Do the consumers of my product have a
particular food safety requirement?”
+ Labeling instructions relevant to food safety e.g. (instructions
for storage, expiry date, preparation and use, groups of consumers,
list of ingredients, caution on allergens)

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 Step 4: Construct a flow diagram and
describe the process

A flow diagram is an important tool to describe the processes in a company. It should be

constructed by the HACCP team.

+ Include all the steps within the facility’s control

for a specific product or product categories.
+ It is possible to have one flow diagram for a
number of products that are manufactured using
similar processing steps.
+ Include reworked product, by-product and
diverted product, if applicable.
+ Develop a written description for each step
in the flow diagram.
+ Flow charts must be dated and regularly updated.

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 Step 5: On-site confirmation of flow diagram

+ The HACCP team performs an on-site review of the operation

to verify the accuracy and completeness of the flow diagram.
+ The review must be carried out for all steps.
+ Make changes, if necessary!
+ The review must be documented in a protocol
or on the flow chart.

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 Step 6 / Principle 1: Conduct a hazard analysis

“Hazard analysis is the process of collecting and evaluating information on hazards and
conditions leading to their presence to decide which ones are significant for food safety and
therefore must be addressed in the HACCP Plan.”
Source Codex CAC/RCP1:1969 2003

1. List all process steps and ingredients for the flow diagram
2. Identify known or reasonably foreseeable (i.e. potential) food safety hazards for each step
3. Determine if the hazard is significant and requires control (the risk)
 Is it likely that the hazard can be present (hazard likelihood)?
 How severe would the consequences be (hazard severity)?
4. Justify the decision
5. Identify preventive controls for significant hazards

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Example: Hazard analysis work sheet

Raw material, List all potential Evaluate if the Justify your answer for the decision List what measures can
Ingredient or process hazards which could be Potential hazard is on column 3 be applied to control the
step present, may be significant. Can it significant hazard
introduced , may cause adverse
increase or should be health effect?
controlled at each stem (Yes/No)
Ingredients / raw material
Receiving of dried red Presence of aflatoxin, yes Aflatoxin are know to occur in red Supply chain control:
pepper pepper, and can cause adverse health Approved supplier
effect. Previously red pepper has been
intercepted and rejected at border
control see RASFF ( 2003) due to
aflatoxin content
…

Steps from the flow chart

Metal detection Inclusion of metal Yes Metal to metal contact may introduce Magnet to remove metal
metal fragments and
Metal detector
…

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Example: Potential hazard control measures

Biological hazards Chemical hazards

+ Process controls that kill pathogens + Supply-chain programs
e.g. cooking, sterilization, pH adjustment + Allergen control
+ Process controls that inhibit growth + Sanitation controls to
e.g. time/temperature controls, prevent allergen
checking formulation cross-contact
+ Supply-chain programs for sensitive
ingredients used without a kill step
+ Sanitation controls that prevent
recontamination Physical hazards
+ Controls such as
+ Filtering
+ metal detection
+ X-ray devices

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 Step 7 / Principle 2: Determine Critical
Control Points (CCPs)
CCP Decision Tree

Q1. Is there a hazard at this process step? What is it?

+ CCP is a step at which control can be
applied and is essential to prevent or YES
NO Not a CCP STOP*

eliminate a food safety hazard or Q2. Do control measure(s) exist for the identified hazard? Modify step, process or product

reduce it to an acceptable level.

YES Q2a. Is control necessary at this step for safety? YES
+ Examples for CCPs:
+ Metal detection Q3. Is the step specifically designed to NO Not a CCP STOP*
eliminate or reduce the likely occurrence of
+ Heat Treatment (core temperature 70°C the hazard to an acceptable level?
YES
for 2 minutes)
NO
+ Pasteurisation (milk: 72°C for 15
seconds) Q4. Could contamination occur at or increase to
unacceptable level(s)?
+ Use the decision tree to decide
YES
whether a CCP is existing NO Not a CCP STOP*

Q5. Will a subsequent step or action eliminate or CRITICAL

NO CONTROL
reduce the hazard to an acceptable level?
POINT

YES Not a CCP STOP*

* STOP and proceed with the next hazard at the current step or the next step in the described process

Source: http://www.progress-safety.co.uk/wp-content/uploads/2015/07/HACCP-Decision-Tree.jpg

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 Step 8 / Principle 3: Establish a critical
limit for each CCP

Critical limit:
“A criterion which separates acceptability from unacceptability.“
Source Codex CAC/RCP1:1969 2003
+ Define a critical limit for each CCP. Values above the limit indicate that the process is not
under control any more.
+ The effectiveness of a control
measure at each CCP has to be
validated.
+ Criteria typically include
measurements of temperature,
time, moisture level, pH, Aw,
available chlorine, and also
visual such as appearance
and texture.

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 Step 9 / Principle 4: Establish a monitoring
system for each CCP

Monitoring: “The act of conducting a planned sequence of observations or measurements of

control parameters to assess whether a CCP is under control.“
Source Codex CAC/RCP1:1969 2003

+ Establish an effective monitoring system for each CCP in order to recognize if the process is out
of control.
+ The effective monitoring of each system is to be verified by recordings. Must be able to
provide information in good time for process adjustments to be made.
+ The recordings must be evaluated by a designated person with knowledge and authority to
carry out corrective action.
+ The frequency should be able to guarantee that the CCP is in control. All records must be
signed by responsible person in the company.
+ Monitoring records typically include
+ Time of recording
+ Responsible staff
+ Outcome

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 Step 10 / Principle 5: Establish corrective actions

Corrective action:
“Corrective action is any action to be taken when results of monitoring at CCP indicate a loss of
control.“
Source Codex CAC/RCP1:1969 2003

+ Define corrective actions for each CCP in order to regain controll over the process.
+ These actions have to be immediately conducted if a staff member recognizes the lack of
control at a certain CCP.
+ Corrective action may be taken on the product or the process.
+ All corrective actions taken have to be documented!

Examples of correction on the process Examples of correction on the product

 Immediate adjustment of process  Hold product
 Employees stop line when deviation occurs  Evaluate product
 Apply alternate process  Determine product disposition
 Repair equipment  release, rework or destroy product
 Retrain employees
 Evaluate operation

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 Step 11 / Principle 6: Establish verification
procedures

Verification:
“Verification is the application of methods and procedures, tests and other evaluation in
addition to monitoring to determine compliance with HACCP plan.“
Source Codex CAC/RCP1:1969 2003

+ The verification of a HACCP-plan needs to be carried out at least once a year and every time the
production system undergoes a change. This may be subject to country specific regulations
+ Some examples of verification activities include
+ Checking equipment calibration + Environmental monitoring for pathogens
+ Targeted product sampling and testing + Internal audits or third party audits
+ Visual inspection of equipment
+ Verification activities should be performed by somebody having technical expertise but NOT
responsible for performing the monitoring
+ Another important aspect of verification is the initial validation of the HACCP plan. By validating
the plan, evidence is obtained that the control measures will be capable of effectively controlling
the hazards that are identified. Questions to ask include: Are the limits still correct? Are the
methods used to monitor them suitable?

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 Step 12 / Principle 7: Establish
documentation and record keeping

+ Precise documentation is necessary for the HACCP-process.

+ Efficient and accurate record keeping is essential to the application of HACCP system
+ Documentation of the application of all steps 1 to 12 needs to be kept
+ Examples of documentation include
+ HACCP team members
+ Product description
+ Hazard analysis results
+ CCP determination
+ Established critical limits

+ Records include
+ CCP monitoring activities
+ Deviation and associated corrective actions
+ Results of verification activities
+ Any modifications of the HACCP plan
+ Training records

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Critical to success of HACCP

Team approach in
implementation of the system
by use of multidisciplinary
approach (inclusion of different
departments and potentially Ongoing training
external expertise). and awareness of
all staff involved and
continued updating
Management commitment
of the system.
through provision of
resources and support to
the HACCP team is the
single most important Well-established
factors of success. internal business
processes.
 Information
Links of useful websites

+ If you would like to get more information on HACCP, we recommend the following websites
and links:

+ http://www.fao.org/fao-who-codexalimentarius/en/

+ https://www.fda.gov/Food/GuidanceRegulation/HACCP/ucm2006801.htm

+ https://ec.europa.eu/food/safety/general_food_law_en

+ https://www.canada.ca/en/food-inspection-agency.html

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This guide was published by:

IPD - Import Promotion Desk

Project Office Bonn
c/o sequa gGmbH
Alexanderstraße 10
D - 53111 Bonn
Germany
T: +49 (0) 228 965 05 890
F: +49 (0) 228 926 37 989
info@importpromotiondesk.de
www.importproomotiondesk.com

© January 2019
External content adviser: Margaret Kola Ouma
Illustrations: Sabine Schacknat, sequa gGmbH

Disclaimer: Although great care has been taken in preparing this manual, IPD does not guarantee complete accuracy of the information included in this
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guide and accepts no responsibility for any consequences of its use.