HACCP flexibility

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HACCP flexibility

• by Ron Dwinger
• VWA

Head office
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Summary

• guidance documents
• HACCP
• flexibility

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guidance documents

• Regulation (EC) No 852/2004
• Regulation (EC) No 853/2004
• HACCP (2 parts)
• import requirements
• multi-annual control plans/auditing
• official controls of microbiological criteria
• CD-ROM

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INTERVENTION SYSTEMS

• hot water washing
• steam pasteurisation
• organic acid application
• antimicrobial treatment
• trimming (zero tolerance)

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NON-INTERVENTION SYSTEMS

• CCPs
• monitoring continuous or on a regular basis
• verification
• sampling
• documentation

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IS
non-IS

• consistent reduction
• discolours cut surfaces
• lots of water
• relatively expensive

• more preventive
• inexpensive
• human error

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implementation MS

• meat product plants July 1979
• minced meat/meat preparations January 1996
• large slaughterhouses cutting plants June
  2002
• small slaughterhouses cutting plants June
  2003
• all food businesses (except farms) January 2006
• official controls ? improved enforcement

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implementation MS

• prerequisites (GMP and GHP)
• seven principles (non intervention system)
• verification bacteriological sampling
• ? hygiene indicator for carcases
• ? hygiene indicator for surfaces
• ? additional microbiological sampling (in 2006)
• audits by competent authority (and FVO)

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How to implement HACCP?

• pre-requisite hygiene programmes
• generic guides for HACCP
• guides to good practice
• develop your own plan or adapt the generic one

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pre-requisite programmes

• ? infrastructure, layout and equipment
• ? raw materials
• ? (pre-) operational hygiene
• ? personal hygiene
• ? water quality
• ? pest control

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guides to good practice

• National guides
• developed by the sectors
• validated by the competent authority

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guides to good practice

• Community guides
• procedure
• food sector wholesale cold stores egg
  products hunters catering

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The 7 HACCP principles

• ? identify hazards
• ? identify CCPs
• ? establish critical limits
• ? establish monitoring procedures
• ? establish corrective actions
• ? establish verification procedures
• ? documentation and records

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Regulatory HACCP assessment

• Officials must verify whether HACCP-system is
• correctly established
• correctly implemented
• effectively and consistently applied

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HACCP for small businesses
flexibility

• define small business - size
• - output
• - type of product

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HACCP for small businesses
flexibility

• no HACCP, but prerequisite hygiene requirements
• market stalls
• bars, coffee shops
• pre-packed foods
• storage, transport

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HACCP for small businesses
flexibility

• ? hazard analysis
• ? critical limits
• ? proportionate monitoring
• ? simplified recording (diary)
• ? certification

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contact

• e-mail ron.dwinger_at_vwa.nl
• telephone [phone]

additional info
http//ec.europa.eu/food/food/biosafety/hygieneleg
islation/index_en.htm http//europa.eu.int/eur-lex
/lex/ www.vetimpleg.eu