What the Heck is HACCP

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??What the Heck is HACCP??

• OR
• Everything you wanted to know about HACCP but
  were afraid to ask...

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Introduction

• 2 Purposes
• Introduce you to HACCP
• Answer your questions on HACCP
• Who am I?
• Denise DeLeebeeck, Instructor/Coordinator, Fish
  Harvesting and Processing Technology Program, BCIT

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Topics of Discussion

• Background
• Benefits
• HACCP QMP
• How to Develop a HACCP Plan
• Seafood HACCP Internet Sites
• Questions Answers

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Background
What is HACCP?

• Hazard
• Analysis
• Critical
• Control
• Point

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Background

• Microbiological food safety system
• Developed in the 1960s for the manned space
  program
• Final product inspection wasnt enough ?
  Needed a preventative system

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Background

• Focused on health and safety
• Planned, preventative
• Based on science
• Proactive not reactive

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Background

• A logical process
• Look at process product, start to finish
• Decide what and where the hazards are
• Put in controls and limits at critical points
• Monitor the controls
• Keep records of the monitoring
• Take corrective action
• Keep records
• Ensure the system works effectively

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Background

• HACCP A food safety system that identifies
  specific hazards and preventative measures for
  their control
• Hazard Potential to cause a food to be unsafe
  to eat (biological, chemical or physical)

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Background

• HACCP Plan
• The written document describing the application
  of HACCP principles in a food business, with
  procedures to follow for a safe product or
  process
• Need a HACCP Plan for each product
• Example plans gtgtgt On internet

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Background

• HACCP Role in Global Trade
• Codex Alimentarius
• Full HACCP USFDA Seafood, EU Regs
• USDA Mega Regs (all foods)
• Australia/NZ, Asia, S. America, Africa...
• Canada - AgCanadas FSEP

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Background

• HACCP and You...
• QMP connection
• Canadas QMP gt Other countries regulations
• Maintains Canadas reputation for seafood quality

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Background

• Due Diligence
• ...All reasonable precautions sufficient effort
  in monitoring the precautions to avoid committing
  the offence
• Working HACCP system gtgtgt The processor can
  plead due diligencein legal cases

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Benefits

• How does HACCP benefit your company and your
  customer?

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Benefits

• Safe product gtgtgt assures consumer
• HACCP A logical defensible system that focuses
  your resources for product safety
• CFIA regulations on product safety gtgtgt compliance
  with F.I.R.

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Benefits

• Facilitates international trade
• Added assurance of a national standard
• Customer has confidence in your product gtgtgt
  continues to buy
• ...etc.

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HACCP QMP

• 7 Principles of HACCP
• 1. Identify Hazards and Control Measures
• 2. Identify Critical Control Points
• 3. Establish Critical Limits
• 4. Establish Monitoring Procedures
• 5. Establish Corrective Action System
• 6. Establish Verification Procedures
• 7. Establish Record Keeping System

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HACCP QMP

• Components of QMP

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HACCP QMP
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HACCP QMP

• Prerequisite Program Plan and RAP Plan
• Must be done before the HACCP Plan

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HACCP QMP

• Prerequisite Program Plan RAP Plan
• Generate SOPs
• (Standard Operating Procedures)
• These can help in controlling hazards (especially
  SSOPs)

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HACCP QMP

• REMEMBER?
• 7 Principles of HACCP
• 1. Identify Hazards and Control Measures
• 2. Identify Critical Control Points
• 3. Establish Critical Limits
• 4. Establish Monitoring Procedures
• 5. Establish Corrective Action System
• 6. Establish Verification Procedures
• 7. Establish Record Keeping System

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HACCP QMP

• Standard Operating Procedures
• Can be used to achieve compliance with
  regulations and to control some hazards

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HACCP QMP

• Components of QMP

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How to Develop a HACCP Plan

• Use the 7 Principles of HACCP
• 1. Identify Hazards and Control Measures
• 2. Identify Critical Control Points
• 3. Establish Critical Limits
• 4. Establish Monitoring Procedures
• 5. Establish Corrective Action System
• 6. Establish Verification Procedures
• 7. Establish Record Keeping System

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How to Develop a HACCP Plan
Preliminary Steps 1. Assemble HACCP Team 2.
Describe Product 3. Construct Process Flow
Diagram Plant Floor Diagram 4. Confirm On-site
Must be done before you go on to the 7 Principles
7 HACCP Principles
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How to Develop a HACCP Plan1. Identify Hazards
and Control Measures

• Hazard Potential to cause a food to be unsafe
  to eat (Biological, chemical, physical)
• Hazard Analysis Process of identifying
  significant hazards and their controls
• 1. Identify all potential hazards.
• 2. Determine if hazard is significant, based on
  severity and risk.
• 3. Identify control measures for significant
  hazards.

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How to Develop a HACCP Plan1. Identify Hazards
and Control Measures

• Biological Hazards - Four types
• Bacteria - HACCP only considers disease-causing
  bacteria
• Viruses - Disease-causing
• Parasites - Of public health significance
• Decomposition - Can produce toxic byproducts like
  histamine

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How to Develop a HACCP Plan1. Identify Hazards
and Control Measures

• Chemical Hazards
• Naturally occurring
• Marine biotoxins
• Toxic elements
• Not naturally occurring
• Unintentional
• Intentional

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How to Develop a HACCP Plan1. Identify Hazards
and Control Measures

• Physical Hazards
• Stones
• Glass, metal, bones

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How to Develop a HACCP Plan1. Identify Hazards
and Control Measures

• Severity The seriousness of a hazard
• Risk The chance or likelihood that a hazard
  will occur
• Significant hazard Usually medium to high
  severity and medium to high likelihood of
  occurring (can be high severity, i.e. causes
  death, and low likelihood of occurring)

Risk Assessment Is a hazard significant?
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How to Develop a HACCP Plan1. Identify Hazards
and Control Measures
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How to Develop a HACCP Plan1. Identify Hazards
and Control Measures

• In hazard analysis, must identify control
  measures
• At a specific process step, SOPs may control an
  identified hazard
• Hazard not significant at that process step
• The step would not become a CCP for that hazard.

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How to Develop a HACCP Plan1. Identify Hazards
and Control Measures

• Must look at every process step and ask...

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How to Develop a HACCP Plan1. Identify Hazards
and Control Measures
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How to Develop a HACCP Plan2. Identify Critical
Control Points

• Critical Control Point (CCP)
• A point, step or procedure where control can
  be applied and a significant food safety hazard
  can be prevented, eliminated or reduced to
  acceptable levels

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How to Develop a HACCP Plan2. Identify Critical
Control Points

• CCPs are
• Building blocks of the HACCP Plan
• Process-specific
• Points where significant hazards must be
  prevented, eliminated or reduced to acceptable
  levels
• Related to product safety

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How to Develop a HACCP Plan2. Identify Critical
Control Points

• For every process step where there is a
  significant hazard

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How to Develop a HACCP Plan3. Establish
Critical Limits

• Critical Limit
• The value of a monitored action that separates
  acceptable from unacceptable predetermined limit
  within which the CCP must operate for a safe
  product
• Critical limits must be established for each
  control measure at every CCP

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How to Develop a HACCP Plan3. Establish
Critical Limits

• Can come from scientific literature, regulations
  or research
• Examples...

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How to Develop a HACCP Plan3. Establish
Critical Limits

• When a critical limit is exceeded
• the CCP is out of control
• a deviation
• Each CCP needs at least one critical limit
• How do you make sure that you know about
  deviations as soon as possible?

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How to Develop a HACCP Plan4. Establish
Monitoring Procedures

• Monitor To conduct a planned series of
  observations or measurements which
• Show whether a CCP is under control,
• and
• Are an accurate record for verification in future

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How to Develop a HACCP Plan4. Establish
Monitoring Procedures

• Purposes
• To track control at each CCP so you know when
  there is a loss of control at any CCP (a
  deviation from a critical limit)
• To provide a record that the CCP was in control
  and produced in compliance with the HACCP plan

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How to Develop a HACCP Plan4. Establish
Monitoring Procedures

• Two types
• On-line
• Off-line
• Who should monitor?

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How to Develop a HACCP Plan5. Establish
Corrective Action System

• Corrective Action
• The actions to take when the CCP monitoring
  shows there is a loss of control
• Must be taken when any critical limits are
  exceeded

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How to Develop a HACCP Plan5. Establish
Corrective Action System

• TWO LEVELS
• Level 1 Immediate product or process action
• Level 2 System action (adjust the system to
  prevent reoccurrence of the problem - may require
  training)

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How to Develop a HACCP Plan5. Establish
Corrective Action System

• Corrective Action Records
• Should show corrective actions taken at both
  levels
• Inadequate C/A records
• You cant verify that you have control and have
  taken effective corrective actions

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How to Develop a HACCP Plan6. Establish
Verification Procedures

• Verification
• Use of methods, procedures or tests in addition
  to those used in monitoring, to show
• If the HACCP system is in compliance with the
  HACCP Plan, and/or
• If the HACCP Plan needs modification or review

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How to Develop a HACCP Plan6. Establish
Verification Procedures

• Should be performed for each CCP
• According to a pre-established schedule described
  in the HACCP plan
• Whenever there are indications that the food
  safety status may have changed

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How to Develop a HACCP Plan6. Establish
Verification Procedures

• Scheduled
• Routine checks
• On-site observations - Monitoring, records?
• Record reviews - Records accuracy timing,
  critical limit, corrective actions?
• Unscheduled
• CCP not operating within critical limits
• Record reviews gtgtgt inconsistent monitoring
• CCP repeatedly operating outside critical limits
• Consumer complaints gtgtgt a problem

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How to Develop a HACCP Plan7. Establish Record
Keeping System

• Records are needed to show if
• The HACCP Plan is adequate
• The HACCP system is following the HACCP Plan
• Failure to document control of a CCP

A critical departure from HACCP theory
principles
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How to Develop a HACCP Plan7. Establish Record
Keeping System

• Support documents from developing the HACCP plan
• Records generated by the HACCP system -
  Monitoring, C/A, basic verification, HACCP Plan
  amendments, audit, calibration

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Real Life

• The world has turned to HACCP
• All federally registered processors must operate
  within a QMP Plan gtgtgt HACCP
• Need technical resources

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What This Means

• Once HACCP is successfully implemented, you and
  your customers are assured of a safe product
• International trade
• You are not alone
• Resources and training are
• available

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Seafood HACCP Internet Sites

• Seafood Mailing List (Listserv) at UC Davis
• http//seafood.ucdavis.edu/listserv/listserv.htm
• Seafood Network Information Center
• http//seafood.ucdavis.edu/
• Canadian Food Inspection Agency (QMP)
• http//www.inspection.gc.ca/english/anima/fispoi/q
  mp/qmppgqe.shtml
• USFDA Center for Food Safety and Nutrition
• http//vm.cfsan.fda.gov/list.html

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Seafood HACCP Internet Sites

• USFDA Fish Fisheries Products Hazards
  Controls Guidance
• http//www.cfsan.fda.gov/comm/haccp4.html

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Contact Information

• Denise DeLeebeeck
• Fish Harvesting Processing Technology Program,
  BCIT
• e-mail Denise_DeLeebeeck_at_bcit.ca
• Website http//www.bcit.ca/health/fish/
• Phone [phone]
• Fax [phone]

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Questions Answers