Hyg Safety Assurance in Food Production PDF

For teaching purposes only Master Degree in Veterinary Medicine Curricular unit: Food Safety & Hygiene Hygiene and safety assurance in different areas of food production Ana Rita de Sá Henriques DVM, PGCert, MSc, PhD ahenriques@egasmon...

For teaching purposes only Master Degree in Veterinary Medicine Curricular unit: Food Safety & Hygiene Hygiene and safety assurance in different areas of food production Ana Rita de Sá Henriques DVM, PGCert, MSc, PhD [email protected] N010 www.egasmoniz.com/pt For teaching purposes only Lesson syllabus Hygiene and safety assurance in different areas of food production - The role of FBO’s and Authorities - Prerequisites and HACCP along the food chain from primary production to foodservice - HACCP facilitation - Audits and official controls to food safety and hygiene systems Ana Rita de Sá Henriques For teaching purposes only How is hygiene and safety assured in different FBO’s? FBO’s must demonstrate compliance with: - general legal requirements (food hygiene pack) - product-specific legal requirements FBO’s must be approved by Authorities FBO’s food safety system management: – Prerequisites (GHMP's) implementation – HACCP-based procedures Ana Rita de Sá Henriques For teaching purposes only Prerequisites HACCP Prerequisites Foundation upon which food safety programs/ HACCP systems are built to ensure the production of safe food products Codex Alimentarius For teaching purposes only HACCP Hazard Analysis and Critical Control Points science-based systematic preventive approach that addresses specific hazards and measures for their control, as a means of prevention rather than finished product inspection, to ensure the safety of food (Codex alimentarius) Ana Rita de Sá Henriques For teaching purposes only HACCP plan development - preliminary steps - 1. Assemble the HACCP team 2. Describe the products and the processes 3. Identify the intended use for the products 4. Construct the flow diagram 5. Verify the flow diagram on-site Ana Rita de Sá Henriques  HACCP plan development For teaching purposes only - Principles - 1. Conduct the hazard analysis 2. Determine the critical control points (CCPs) 3. Establish critical limits 4. Establish CCPs monitoring system 5. Establish corrective actions 6. Define verification and validation procedures 7. Documents and record-keeping Ana Rita de Sá Henriques For teaching purposes only HACCP in the law Reg. 852/2004 gives prime importance to HACCP, considering it the tool of choice for achieving a high level of food safety. Provides that the requirements of the HACCP system take into account the principles set out in the Codex Alimentarius Recognizes the importance of codes of good practice Ana Rita de Sá Henriques For teaching purposes only HACCP plan development Preliminary steps Principles 1. Assemble the HACCP team 1. Conduct the hazard analysis 2. Describe the products and the processes 2. Determine the critical control points (CCPs) 3. Identify the intended use for the products 3. Establish critical limits 4. Construct the flow diagram 4. Establish CCPs monitoring system 5. Verify the flow diagram on-site 5. Establish corrective actions 6. Define verification and validation procedures 7. Documents and record-keeping Still.... exceptions exist! European Comission notice 2016/C 278/01 30 July 2016 Facilitation/ flexibility of implementation HACCP in certain businesses For teaching purposes only HACCP along the food chain For teaching purposes only HACCP along the food chain Primary production: HACCP not mandatory!...but benefits exist For teaching purposes only Regulation (EC) No. 852/2004 of the European Parliament and of the Council Considers common principles for the hygienic production of all foods and sets general hygiene requirements applicable to all FBO’s: - “Farm to fork” approach (all stages of food production, transport and distribution) - Involvement of primary producers (records) - HACCP-based control (except primary production) - FBO’s approval by food/ health authorities (registration) - FBO’s responsabilities - Adoption of national codes of practice (GHP/ GMP) - Lays down important definitions: food hygiene; contamination; potable water; food wrapping and packaging; processed products.... Ana Rita de Sá Henriques For teaching purposes only Regulation (EC) No. 852/2004 of the European Parliament and of the Council Considers common principles for the hygienic production of all foods and sets general hygiene requirements applicable to all FBO’s: - “Farm to fork” approach (all stages of food production, transport and distribution) - Involvement of primary producers (records) - HACCP-based control (except primary production) - FBO’s approval by food/ health authorities (registration) - FBO’s responsabilities - Adoption of national codes of practice (GHP/ GMP) - Lays down important definitions: food hygiene; contamination; potable water; food wrapping and packaging; processed products.... Ana Rita de Sá Henriques  Regulation (EC) No. 852/2004 For teaching purposes only of the European Parliament and of the Council - “application of HACCP principles to primary production is not yet generally feasible” Recital 11 - “review the experience gained from the application of this Regulation and consider whether it would be desirable and practicable to implement procedures based on the HACCP principles to food business operators carrying out primary production” Art.16 For teaching purposes only HACCP along the food chain - In primary production - At the slaughterhouse or other collection points (1st processing) - In processing and transformation units (2nd transformation) - In the foodservice and food retail establishments - In laboratory/ diagnostic support DVM’s role: Private practice/ Official control For teaching purposes only Possibility of facilitating HACCP Reg.852/2004 HACCP steps must be sufficiently flexible so that they can be applied in any situation (including small businesses) In certain food companies, it is not possible to identify CCPs: GHMP can replace CCP monitoring Record-keeping must be flexible and adapted to the size of the company Ana Rita de Sá Henriques For teaching purposes only Possibility of facilitating HACCP Guidance Document HACCP facilitation in certain food businesses DGSanco 2005 Identify the sectors where facilitation would be appropriate Clarify the meaning of “facilitation” and "HACCP-based procedures” Guide for HACCP implemention in small businesses Explain the role of codes of practice (GHMP’s), including the need for documentation Ana Rita de Sá Henriques For teaching purposes only Flexibility Guidance Document HACCP facilitation in certain food businesses DGSanco 2005 HACCP is an appropriate tool for controlling hazards in food establishments, especially those where operations are carried out that can introduce hazards if not conducted correctly The HACCP concept allows the HACCP Principles to be implemented with the necessary flexibility to ensure that they can be applied in any circumstance But to what extent are we talking about flexibility? Ana Rita de Sá Henriques For teaching purposes only HACCP-based procedures Guidance Document HACCP facilitation in certain food businesses DGSanco 2005 HACCP 7 principles: practical model for identifying and controlling hazards If this is achieved by an equivalent means (simpler than the 7 principles, but still effective), Art. 5, parag. 1 of Reg. 852/2004 is considered to have been met HACCP- based procedures = proactive system for managing food safety Keep contamination under control (MB, Chem, Phys) Safe methods in food production Prerequisites (GHMP’s) System revision whenever necessary Ana Rita de Sá Henriques For teaching purposes only PPR and Hazard Control Guidance Document HACCP facilitation in certain food businesses DGSanco 2005 When Prerequisites (GHMP’s) meet the objective of controlling food safety hazards Principle of Proportionality There is no need to plan, implement and maintain a HACCP system! Ana Rita de Sá Henriques  For teaching purposes only 30.7.2016 EN Official Journal of the European Union C 278/1 II (Information) INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES EUROPEAN COMMISSION COMMISSION NOTICE on the implementation of food safety management systems covering prerequisite programs (PRPs) and procedures based on the HACCP principles, including the facilitation/flexibility of the implementation in certain food businesses (2016/C 278/01) 1. INTRODUCTION Article 4 of Regulation (EC) No 852/2004 (1) on the hygiene of all foodstuffs requires food business operators (FBOs) to Ana Rita de Sá Henriques  — teaching For HACCP-based procedures purposes only (implementation of Article 5 of Regulation (EC) No 852/2004). General guidance is pro­ vided in Annex II of this document. HACCP-based procedures — Other management policies and interactive communication in order to ensure traceability and efficient recall systems (Implementation of the procedures of Regulation (EC) No 178/2002). Guidance on these procedures is published in separate documents (2) and is not further addressed here. Commission Notice 2016/C 278/01 HACCP facilitation in certain food businesses The link between the different elements of an FSMS ( ) is illustrated in Figure 1. 3 Figure 1 Elements of a Food Safety Management System (FSMS) Ana Rita de Sá Henriques For teaching purposes only Facilitation - Who? Commission Notice 2016/C 278/01 HACCP facilitation in certain food businesses Establishments where no food preparation, handling or processing takes place, the implementation of PPR is sufficient Examples: – Street vending vehicles, market stalls – Establishments that serve drinks (bars, coffee shops) – Small retail establishments (grocery stores) – Establishments storing and transporting pre-packaged foods or non- perishable foods Ana Rita de Sá Henriques For teaching purposes only Facilitation - How? Commission Notice 2016/C 278/01 HACCP facilitation in certain food businesses These establishments may even carry out simple food preparation operations (slicing food, e.g. cheese and ham) controlling them through the implementation of PPRs In these cases, it is considered that the Hazard Analysis (Principle 1) has been carried out and that there is no need to develop and implement the other HACCP Principles However, where food safety is an issue, it should be ensured that monitoring and verification activities (and possibly record-keeping) are carried out e.g. maintaining the cold chain Ana Rita de Sá Henriques For teaching purposes only The important role of Codes of Practice (GHMP’s) Commission Notice 2016/C 278/01 HACCP facilitation in certain food businesses Assist in the control of Food Safety Hazards Specific to defined activities: – Restaurants – Caterings – Bakeries – Butchers..... National Authorities should push for the development and application of GHMP’s in poorly organized food sectors: – Markets and fairs –.... Ana Rita de Sá Henriques For teaching purposes only Key points for facilitation Commission Notice 2016/C 278/01 HACCP facilitation in certain food businesses Hazards managed through the implementation of PRPs A critical limit does not always translate into a numerical value (observation, absence/presence) Monitoring can be sensory (observing the temperature of a refrigerator; changes in food’s physical properties during cooking) Records reduced to what is essential Record keeping: at least 2 weeks after the food has been consumed/sold Ana Rita de Sá Henriques For teaching purposes only Key points for facilitation in restaurants & catering Commission Notice 2016/C 278/01 HACCP facilitation in certain food businesses Systematic measurement of the cooking time-temperature is not necessary, as long as the procedure is always followed In certain monitoring operations (e.g. visual) it may be necessary to record Non-Conformities (e.g. failure of refrigeration equipment); in this case, the Non-Conformity Reports should indicate the Corrective Actions taken MB criteria validate prerequisites and HACCP-based procedures Ana Rita de Sá Henriques  C 278/30 EN Official Journal of the European Union 30.7.2016 Simplified decision tree For teaching purposes only Appendix 3B (Commission Communication Example of simplified decision tree 2016/C 278/ 01) Ana Rita de Sá Henriques C 278/32 EN Official Journal of the European Union 30.7.2016 Examples of flexibility For teaching purposes only Appendix 5 (Commission Communication 2016/C 278/ 01) Summary of examples on flexibility for certain FBOs Ana Rita de Sá Henriques  Training For teaching purposes only (Commission Communication 2016/C 278/ 01) - Training should be commensurate with the size and nature of the company - Staff must demonstrate sufficient skills and knowledge of: - the existing hazards - corrective and preventive measures Ana Rita de Sá Henriques  Training For teaching purposes only (Commission Communication 2016/C 278/ 01) - A distinction can be made between general hygiene training (all workers) and specific HACCP training: - Waiters - hygiene training - Chefs - additional training in procedures based on HACCP principles - Refresher training should be considered Adequate training does not imply participation in formal training courses: skills and knowledge can also be obtained through access to technical information, competent authorities, on-the-job training, good practice guides, etc. Ana Rita de Sá Henriques For teaching purposes only Auditing food safety & hygiene systems Audit: systematic, independent and documented process for obtaining evidence and its objective evaluation, to determine the extent to which the audit criteria are met (ISO 9000:2015) Sampling Watching Listening Asking Evidences: records, factual assertions or other information that is relevant to the audit criteria and verifiable (ISO 9000:2015) For teaching purposes only Auditing steps 1. Planning 2. Opening meeting 3. Audit (on-site + documents) 4. Closing meeting 5. Issuing the report 6. Corrective action plan For teaching purposes only The auditor must: - have appropriate technical and scientific competence - have the right personal attributes: - ethical and diplomatic behavior, observation and perception skills, self-confidence and an open mind ISO 19011:2018 For teaching purposes only Auditing development 1. GHMP’s - facilities, equipment and utensils, cleaning and disinfection, etc. 2. Specific prerequisites for the activities carried out in the establishment + HACCP 3. Evaluation of work procedures and handlers' attitudes 4. Product appreciation 5. Documentation verification For teaching purposes only Evaluation of work procedures and handlers' attitudes - Adequate and correct application of cleaning procedures - Staff attitudes and practices For teaching purposes only Food safety system documentation - Confirm that the flow diagram describes all the production steps, as it will serve as the basis for the HACCP plan For teaching purposes only Official control Activity carried out by the competent authorities... to verify: 1. compliance by operators with legislation and rules... 2. that the animals or goods fulfil the requirements laid down in the rules... including those applicable to the issue of an official certificate or official attestation Ana Rita de Sá Henriques For teaching purposes only Official control plans along the food chain (PT) In primary production: PCON – Fishing vessels PICOP - Aquaculture PCOL - Raw milk production PCPP - Non-animal origin food producers For teaching purposes only Official control plans along the food chain (PT) In industry and retail: PACE - Approval and control of industrial units PCAI - Agro-industry control plan PNCA - National sampling plan (retail level) For teaching purposes only For teaching purposes only For teaching purposes only Food & Veterinary Authorities National level European and international level Local Authorities (city halls) Official Laboratories For teaching purposes only Questions? Thank you!