HACCP principles and implementation

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HACCP principles and implementation

• by Ron Dwinger,
• VWA

Head office of VWA
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Outline

• prerequisite requirements
• guides to good practice
• HACCP
• guidance document (flexibility)
• implementation in NL

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Regulation (EC) No 852/2004

• ? Article 4
• ? Annex I
• ? Annex II
• ? Article 5

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Article 4

• ? general hygiene requirements
• ? microbiological criteria
• ? temperature control requirements
• cold chain
• sampling and analysis

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M.C. Escher
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guides to good practice

• ? national guides (Article 8)
• developed by the sectors
• validated by the competent authority

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Guide to Good Hygiene Practice Issued by the
National Standards Authority of Ireland
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Issued by the Food Standards Agency (UK)
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Farm sales

• ? manufactured and sold at the farm
• or at a local market
• to the final consumer
• Regulation (EC) No 852/2004
• national measures (flexibility!)

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Annex I guides to good practice

• ? examples of hazards and measuresin primary
  production
• mycotoxins, heavy metals, fertilisers, plant
  protection products, veterinary medicinal
  products, feed additives, traceability of feed,
  disposal of dead animals, pest control, clean
  animals, record keeping, etc.

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record keeping for farmers (Annex I)

• feed
• veterinary medicinal products
• diseases
• analyses
• plant protection products
• plant diseases

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Cross compliance

• Farmers are paid with EU funds provided they
  comply with
• veterinary rules
• animal welfare rules
• hygiene rules
• environmental rules

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Annex II general hygiene requirements

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

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guides to good practice

• ? Community guides (Article 9)
• procedure
• food sector wholesale cold stores egg
  products hunters catering

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HACCP

• Article 5 of Regulation (EC) No 852/2004
• all food business operators shall implement a
  permanent procedure based on the HACCP
  principles
• except primary producers (farmers, fruit and
  vegetable producers, fishing vessels)

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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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HACCP
all food business operators shall

• provide CA with evidence of compliance
• ensure that documents describing procedures are
  up-to-date at all times
• retain documents for an appropriate period

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regulatory HACCP assessment

• officials must verify HACCP-system being
• correctly established
• correctly implemented
• effectively and consistently applied

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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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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, mobile sales
• ? bars, coffee shops
• ? small retail shops (grocery)
• ? pre-packed foods
• ? storage, transport

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HACCP for small businesses
flexibility

• ? hazard analysis
• ? critical limits
• ? proportionate monitoring
• ? simplified recording (diary, checklist)
• ? verification, validation, certification

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Implementation in NL -1

• Started in meat products/meat preparations and
  fish sector in 1995
• first audit in establishment is HACCP in place
  and correctly implemented
• follow-up audit every six months
• audit whole system again after three years in
  each establishment
• ? inspection authorities not satisfied initiate
  withdrawal of approval

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Implementation in NL - 2

• Decision 2001/471/EC for meat sector
• is HACCP plan available and correctly implemented
  in establishments?
• focus on level of implementation
• official control is done by VWA auditors
• 3. publication of audit results on www.vwa.nl
• - regular official control during production
  using checklists
• (verification CCPs, etc)
• - on a weekly basis verification on correctly
  and effectively functioning of HACCP system
• - official audits every 6 months or once a year
  (retail)

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Training in NL - 3

• - auditors training in HACCP principles and
  verification methods
• special training in audit
  techniques (100 auditors)
• - other official inspectors in meat
  establishments
• training in HACCP principles and
  verification methods
• - government continues training in audit
  techniques for OV
• - industry training included in codes for good
  practice

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Implementation in BE

• Business to business
• gt 2 personnel ? HACCP
• lt 2 personnel no transformation ?
  GHP transformation ? HACCP light
• Business to consumer
• surface area max 400 m2 or
• max 5 fte

Same as above
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Implementation in UK
an example of flexibility

• Safer food, better business for retailers
• Safer food, better business for caterers
• Safer food, better business supplement for care
  homes

http//www.sfbbtraining.co.uk/
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Questions

• How is HACCP implemented in Croatia?
• What were the problems facing implementation?
• What is the CA currently focusing on?

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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/ http//www.food.gov.uk/foodindustry/regulati
on/hygleg/hyglegresources/sfbb/sfbbretail/ www.vet
impleg.eu
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Summary

• flexibility
• implementation in MS
• guidance documents

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Flexibility

• derogations to facilitate SMEs
• national measures adapting the requirements for
• continued use of traditional methods
• special geographic constraints
• establishments with low throughput
• construction, layout, equipment

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national measures taken by MS

• AT and SI small slaughterhouses
• LU slaughter on farm
• FI and SE reindeer meat
• BG raw-dried and raw-smoked meat products

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National measures (AT)

• lairage facilities or waiting pens
• sterilising equipment
• slaughter room and cutting room
• storage of detained meat
• minced meat at 4ºC (national market)

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National measures (LU)

• slaughter on the farm
• 30 well-equipped farms
• slaughter of 1200 pigs/year
• slaughter of 4500 piglets/year
• slaughter of 250 calves/year

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National measures (FI and SE)

• local sale (near food)
• without veterinary supervision at p.m.
• only in Lapland (Sami)
• sale directly to consumer
• 200.000 kg of meat/year
• national stamp (FI) or 3 villages (SE)

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National measures for foods with traditional
characteristics1
1 using Art. 7 (3) of Commission Regulation (EC)
No 2074/2005
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action points national legislation - 1

• slaughter for private domestic consumption
• slaughter on the farm (poultry, rabbits)
• examination of game meat (wild boar)
• continuation of traditional methods (or ethnic
  trade)
• retail (e.g. approval procedure SE)

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action points national legislation - 2

• supply of small quantities directly to final
  consumer or local retail
• primary products (honey)
• meat slaughtered on farm
• wild game (meat)

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Regulation (EC) 853/2004Article 1,5,b,ii

• derogations to facilitate SMEs
• 853 does not apply to storage, transport (temp)
• 853 does not apply to retail
• except for the large retailers (supply of food
  from retail to another retail establishment)
• unless supply is marginal, localised and
  restricted

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Implementation of Article 1,5,b,ii1

1 Regulation (EC) No 853/2004
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Guidance documents 1

• ? Regulation (EC) No 178/2002
• ? Regulation (EC) No 852/2004
• ? Regulation (EC) No 853/2004
• ? HACCP (2 parts) - how to implement
  (Codex) - flexibility

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Guidance documents 2

• ? import requirements (2)
• ? auditing (Commission Decision 2006/677/EC)
• ? multi-annual control plans (2007/363/EC)
• ? official controls of microbiological
  criteria
• ? CD-ROM

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Training - 1
Regulation (EC) No 882/2004 includes ?
assisting LDC (Art. 50) ? training (Art.
51) budget 4 M (2005), 7,5 M (2006),
9,5 M (2008)
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Training - 2
in 2009

• HACCP and auditing
• training for BIPs
• animal by-products
• food hygiene and controls
• prevention and control of TSE
• plant health controls
• avian influenza
• EU food standards in third countries