Transcript History and Background to the HACCP System Module 4.1

Good Hygiene Practices along the coffee chain
Module 4.1
History and Background to the
HACCP System
Objective and contents
 Objective
 To explain the origins and development of the
HACCP system and its current significance
 Contents
 Origins of HACCP
 Advantages of the HACCP approach
 Applicability of HACCP
 World trade and HACCP / the coffee sector
Slide 2
Module 4.1 – History and
Background to the HACCP
System
Introducing HACCP
 Key messages
 HACCP is a response to the need to be more
confident about food safety
 You must have well established GMP
programmes before applying HACCP
 HACCP improves international acceptability
Slide 3
Module 4.1 – History and
Background to the HACCP
System
What is HACCP?
 A system of food safety management
that is
 Science-based and systematic
 Preventative
 Applicable throughout the food chain
Slide 4
Module 4.1 – History and
Background to the HACCP
System
Main HACCP milestones
 A total systems approach to quality
management in manufacturing was developed
in the 1950s
 ‘Zero-defects’ programme pioneered in 1960s
by Pillsbury, NASA and US army introducing
HACCP concept
 HACCP concept publicly presented at
conference on food protection in 1971
Slide 5
Module 4.1 – History and
Background to the HACCP
System
Main HACCP milestones
 HACCP principles used by USFDA in the
promulgation of LACF regulations in 1974
 HACCP approach adopted by major food
companies in 1980s
 The US National Academy of Science
recommended in 1985 that the HACCP
approach be adopted by food establishments
Slide 6
Module 4.1 – History and
Background to the HACCP
System
Main HACCP milestones –
international arena
 International organizations such as ICMSF
recommend broad application of HACCP for
food safety
 Guidelines for the application of HACCP
adopted by the 20th session of Codex in 1993
 Guidelines for the application of HACCP are
included in the revised Code of International
Practice - General Principles of Food Hygiene in
1997
 HACCP is firmly established and incorporated
in food safety legislation in many countries
including EU members and USA
Slide 7
Module 4.1 – History and
Background to the HACCP
System
HACCP – where are we now?
 Revised guidelines for the application of
HACCP adopted by Codex 2003
 Introductory section incorporates discussion on
obstacles faced by SLDBs
 FAO/WHO is working on the elaboration of a
document providing practical guidance on
the application of HACCP in SLDBs
 ISO TC-34 working on the elaboration of
food safety management system
incorporating HACCP
Slide 8
Module 4.1 – History and
Background to the HACCP
System
Advantages of HACCP
 Enhances food safety management
 Reduces reliance on end-product inspection
and testing
 HACCP can be applied throughout the food
chain
 Allows more efficient and effective use of
resources
 Facilitates prompt response to problems
Slide 9
Module 4.1 – History and
Background to the HACCP
System
Advantages of HACCP
 Enhances responsibility and degree of control
at the food industry level
 Involves greater participation by food handlers
in ensuring food safety
 Compatible with quality management
programmes
 Can aid inspection by regulatory authorities
 Increases confidence of international buyers
Slide 10
Module 4.1 – History and
Background to the HACCP
System
Application of HACCP
HACCP
systems
Programme of GMP
Based on Codex General
Principles of Food Hygiene
(documented, verified and audited)
Slide 11
Module 4.1 – History and
Background to the HACCP
System
Before a food
enterprise can
apply HACCP,
they must have
programme of
GMP in place
fully consistent
with GHP
Application of HACCP
 Requires full commitment and
involvement of management and
workforce
 Requires a multidisciplinary approach
including all expertise relevant to any
given situation
Slide 12
Module 4.1 – History and
Background to the HACCP
System
Coffee trade
 Approximately 75% of green coffee
produced in the world was exported in
2001 (FAOSTAT)
 Trends in regulation of international food
trade are therefore particularly
important to the coffee sector
Slide 13
Module 4.1 – History and
Background to the HACCP
System
Management of safety in the coffee chain
 HACCP-based systems have so far not been
applied by enterprises handling and producing
green coffee
 Many handlers and processors of green coffee
do not have quality and safety management
systems in place that are consistent with the
Codex principles of food hygiene
Slide 14
Module 4.1 – History and
Background to the HACCP
System
Obstacles to applying HACCP in the coffee chain
 Little experience with HACCP within the coffee
sector
 There are gaps in data that may be relevant to
the development of sound HACCP models
 Many coffee operations are of small size with
very limited resources
Slide 15
Module 4.1 – History and
Background to the HACCP
System
HACCP training for the coffee sector
What do we want to achieve?
 Improved understanding of HACCP among those
involved in the coffee sector
 Enhanced ability of key actors in producing countries
to contribute to the development of a risk-based code
of practice for the production of green coffee and, if
appropriate, HACCP-based models
 Creation of core HACCP expertise within the coffeeproducing countries that can support the industry in
implementing sound food safety programmes
 Improved risk-based approach to safety management
and control along the coffee chain
Slide 16
Module 4.1 – History and
Background to the HACCP
System
Conclusions
 HACCP is a powerful tool in food safety
management
 Coffee enterprises that do not operate
according to GHP cannot consider applying
HACCP-based systems
 The global project promoted the generation of
data to support development of HACCP models
 The application of HACCP-based hygiene
system to the coffee chain could enhance
confidence of the international community
Slide 17
Module 4.1 – History and
Background to the HACCP
System