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History of HACCP
The HACCP concept was pioneered in
the early 1960’s by the Pillsbury Company as the result
of a directive from NASA to ensure total food safety for the astronauts
on space flights. A food poisoning incident on a mission would
have been catastrophic.
Thus, in the quest for “zero
defect” food products, Pillsbury conceived of the HACCP
system, which emphasized control of the total food manufacturing
process, rather than relying on end product testing and inspection.
HACCP subsequently became incorporated
into the WHO (World Health Organisation) standard, the Codex Alimentarius
(Latin for “Food Code”)
Principles of HACCP
There are seven foundational principles
upon which HACCP is based, namely:
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Principle
1 conduct a hazard analysis. Construct a flow-diagram
of the steps in the process and identify and note all the hazards,
specifying control measures for each of these.
-
Principle
2 identify Critical Control Points (CCP’s) in the
process.
-
Principle
3 establish the critical limits that must be achieved
to ensure that each identified CCP is under control.
-
Principle
4 establish a CCP monitoring system to ensure control
over the process, either by means of testing or observation.
-
Principle
5 establish the corrective action to be taken when monitoring
indicates that a CCP is not under control.
-
Principle
6 establish procedures, documentation and records that
verify that the HACCP system is functioning.
-
Principle
7 establish review procedures with appropriate supplementary
tests which confirm that the HACCP system is working effectively.
Principle
1 can be further fragmented into six separate stages;
-
Stage
1 assemble the HACCP team.
-
Stage
2 describe the product and terms of reference
-
Stage
3 identify the intended use of the product.
-
Stage
4 construct a flow diagram.
-
Stage
5 on-site verification of the flow diagram.
-
Stage
6 identify and list all the individual hazards and the
measures for the control of these.
HACCP is not a “stand-alone”
hygiene system! There are definite pre-requisites, known as GMP’s
(Good Manufacturing Practices), to be put in place before HACCP
is contemplated. These GMP’s are published under Regulation
918/1999 in the Government Gazette, or SABS 049 : 1989 / SANS
10049 (Food Hygiene Management)
A Pre-requisite Program (PRP) is fundamental to the construction
of HACCP plans.
There are universal steps which
have to be followed to ensure that the PRP is adequate and effective.
In essence, this will simplify the HACCP implementation process
and make it viable.
Having formulated and documented
a Hygiene Policy at Senior Management level, all levels of staff
must understand this policy and assist in its implementation
and maintenance in the endeavour of Food Safety.
Pre-requisite Programs
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Premises,
structures and design of the facility must comply as
per the relevant regulations.
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Maintenance
and sanitation will ensure adequate cleaning, waste management
and pest control programmes.
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Hygiene
of personnel must be ensured in order that food handlers
are not a contamination risk.
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Plant,
equipment and utensils must all comply in terms of design,
installation and maintenance.
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Cleaning
and disinfection of the facility must be documented and
implemented as per the schedule.
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Storage
and transportation of all goods involved in the process
must be suitably handled, separated and stored as per the category
of item and the risk it poses for cross-contamination or spoilage.
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Training
of food handlers by a competent authority in the safe
and hygienic handling of food, must be adequate and continuous.
By way of summary, HACCP can be
described as a preventative, rather than a re-active system,
which applies a logical and scientific approach to food safety
management.
Compiled by: BARRIE BARNARDT
Contact details: 072 245 0647
Email: hygienemen@gmail.com
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