FQA370S Lecture 02 HACCP 2024 PDF

HACCP 1 In this lecture: Introduction ◦ What is HACCP? ◦ History – Where did it originate? ◦ Objectives - Why use it? ◦ How has/is this achieved traditionally? ◦ How does HACCP work? Description of Food hazards ◦ Hazards categories explained ◦ Control of hazards Origin...

HACCP 1 In this lecture: Introduction ◦ What is HACCP? ◦ History – Where did it originate? ◦ Objectives - Why use it? ◦ How has/is this achieved traditionally? ◦ How does HACCP work? Description of Food hazards ◦ Hazards categories explained ◦ Control of hazards Origins & Vectors of food contamination Legislation (SA) & International QMS HACCP terminology Pre-requisite programs Integration with other QMS/FSMS HACCP plan for FPJ360S projects 2  Introduction – What is HACCP? HACCP is the acronym used to describe Hazard Analysis and Critical Control Points system. HACCP is a system of process control that ensures food safety by anticipating food-borne hazards and creating controls to prevent them. This system is designed to systematically address food safety management in such a way to identify the hazards that are likely to occur in the food supply chain and to institute controls that will prevent, eliminate or reduce to acceptable levels these hazards from happening. It covers all the areas of food production from the growing stage to the consumer. Processing, storage and distribution of foods are included. 3 Introduction – History of HACCP Pioneered in the 1960’s First used for the space program – Pillsbury and NASA – Stems from FMEA (Failure, Mode & Effect Analysis) determining potential hazards and having effective control mechanisms in place. Adopted by many food processors and the U.S. government The goal of this project was to provide a program that could nearly guarantee that food does not contain a biological, chemical, or physical hazard that could cause food related illness in space. System launched publicly during 1970’s Recognised by WHO as the most effective means of controlling foodborne disease. Now used internationally by FAO (Food & Agricultural Organisation of WHO), CODEX and NACMCF (National Advisory Committee on Microbiological Criteria of Foods) 4 Introduction – Objectives - Why use it? HACCP is a Food Safety management system tool aimed at preventing identified hazards from occurring in food process/handling operations. It ensures that foods are safe and reduces the reliance of traditional methods of inspection and testing food attributes that poses a safety hazard. TRADITIONAL METHODS ◦ Historical service and material quality provision ◦ Vendee goods inward inspection DISADVANTAGES ◦ Very subjective ◦ Reliant on vendee QC & Purchasing functions ◦ Expensive ◦ Vendee responsible for quality of goods QA TRENDS ◦ Reduce cost of inspection ◦ Shift responsibility to vendor ◦ Shift from inspection to prevention ◦ Consumer focus (safe & wholesome food) Remember FQA260S - SQA 5 How has/is this achieved traditionally? Traditional way: ◦ Education and training ◦ Inspection of premises and processes ◦ Microbiological testing of plant and product. Problems: ◦ No unified approach to achieving food safety. ◦ The methods mentioned above were applied at various levels depending on the manufacturer’s requirements and knowledge. So, what makes HACCP work? 6 Introduction – How does it work? HACCP is a structured logical technique that apply the following steps. Assessment of how the product is manufactured – from farm to consumer, o identifying possible hazards, o establishing at which step in the process these hazards are likely to occur and o introducing and maintaining preventative control measures to eliminate/reduce to acceptable levels (think regulation/standard) Questions to ask? ◦ What (Hazard), Where (source), How, When, Who (responsible)? 7 Introduction – How does it work? – cont. o Decide which control measure is critical to food safety (CCP) o Setting limits for those control measures (CCP) at the points identified o Monitor those control preventative measures making sure it does not exceed the safety limits. o Identify the corrective action (prevenetative measure) should the limits be exceeded. o Document the requirements and record all findings as the products are produced. o Regularly review the system to establish effective performance - audits. 8  Description of Food Hazards (1) HACCP : relates to food safety in terms of the following aspects. ◦ Biological presence: ◦ Bacteria (pathogens), viruses, parasites ◦ Chemical presence: ◦ Sanitizers, pesticides, Antibiotics & toxins ◦ Physical presence: Injurious foreign matter, bone, rocks, metal ◦ Allergens Proteins in foods or derivatives of them that cause abnormal immune responses SA regulates only 9 allergen groups ◦ Food Fraud (Adulteration) Deliberate inclusion/ addition of illegal ingredients, use of improper labeling or incorrect filling for the sole purpose economic gain Illegal dyes, twigs & sticks/stems, melamine (chemicals) - The manufacturer must ensure the safety of raw materials, bought-in food ingredients and additives 9 Description of Food Hazards (2) When considering the incidents of illness arising from unsafe foods, the microbiological illnesses outweighs the other by far. Ratio of microbiological to pesticide residue (1978) = 100000 : 1) Recent evidence is the spread of viruses and bacteria through food – Corona Listeria virus, Listeriosis (Polony), Bird flu etc. Thus the primary focus should be on the prevention of microbiological contaminants of pathogenic and toxic Corona virus nature. 10  Biological Hazards “Biological” means “living” Salmonella Biological hazards in foods include: Salmonella ◦ Bacteria: Salmonella in chicken and eggs, E. coli in beef, Shigella in water, Sporeforming Clostridium botulinum & Preformed toxins Hepatitis from Staphylococcus aureus ◦ Viruses: Hepatitis in water, Corona virus from meat. ◦ Parasites: Cryptosporidium and Cyclospora (a protozoan parasite) in water and produce, Trichinosis Trichinosis in meat, tape worms Ascaris lumbricoides (Fish) Tape worms 11 Control of Biological Hazards Hazards are controlled by: ◦ Monitoring and controlling storage and processing temperature (coolers, freezers, ovens, etc.) Salmonella ◦ Preventing cross-contamination (contact with dirty utensils and surfaces) ◦ Following the cleaning and sanitation program Trichinosis 12  Control of Biological Hazards 121°C – Sterilisation 118°C – Commercial sterilisation 100°C – Water boiling point 72.8°C – Milk pasteurisation 60°C – Cream pasteurisation (LTLT) 4.4°C - 60°C - Danger Zone: - Bacterial growth - pathogens may survive 4.5°C - 7°C Domestic fridge 0°C – Freezing point of water 0°C – (-18°C) Frozen storage: (Slow growth of bacteria but may survive) (-18°C to -34°C) ideal frozen storage conditions 13 Chemical Hazards Chemical hazard: a toxic substance that is produced naturally, is added intentionally or non-intentionally ◦ Naturally-occurring: toxic substances produced by Salmonella other living organisms – Puffer fish (Gymnodinium brevis) – Brevetoxin (Neuro Toxin). Scromboid fish poisoning. Formation of histamine from microbiological decay. Added intentionally: nitrates in meat (curing), pesticide residues in feed from farm practices. Hormones Antibiotics, growth promoting drugs. Added non-intentionally: any unwanted substance(cleaning agents) Unidentified / wrong ingredient (colourants) 14 Control of Chemical Hazards Hazards are controlled by: Using approved and legal food grade chemicals (cleaners, sanitizers, hormones, pesticides) Use a safe level Salmonella Letters of guarantee and vendor certification Proper procedures and rinsing (cleaners and sanitizers) Storage of feed (aflatoxin) - stored in a cool, dry place Storage and labeling for ingredients and raw materials Non-food products should be stored separately from food products. Trichinosis 15 Physical Hazards Physical hazard: Is a (hard) foreign object that can cause illness or injury that is ◦ Inherent to the food or ingredient ◦ Contaminant during processing In the food or ingredients ◦ Stones, rocks, dirt in vegetables ◦ Metal from processing equipment (ground beef) ◦ Jewelry, fingernails, food, cigarettes, thermometers (glass) - (food handler) 16 Control of Physical Hazards Hazards are controlled by: ◦ Separate and remove physical objects Salmonella How? ◦ Filter or sieve (meat grinder ◦ Water bath (vegetables} ◦ Metal detector (all foods) ◦ Good employee practices (jewelry) ◦ Good sanitation and quality control programs ◦ GMP Trichinosis 17 Allergens Proteins in foods or derivatives of them that cause abnormal immune responses. SA regulates only 9 allergen (products) – egg, gluten, lupin, milk, molluscs, nuts, seafood, soy, sulphites Inherent to the raw material Result from cross contamination during processing ◦ Cross contamination may occur from staff food 18 Control of allergens Prevention (via SQA) Raw material testing Allergen Management  Production scheduling  Cleaning validation & verification  Management of staff movement  Scheduled verification of finished products 19 Food Fraud May be classified as either: Dilution, substitution, contamination, mislabeling, counterfeiting Common products affected: Olive oil, fish, organic products, grains, honey, coffee, tea, spices, wine, milk, meat, certain fruit juices Food may be unsafe to consume (even fatal) Increased incidents Organized crime 20  Control of Food Fraud Prevention Vulnerability Risk Assessment that a) Identifies potential vulnerabilities b) Develops control measures c) Prioritizes them against vulnerabilities Control Supplier controls, verification activities Prevention plan 21 Origins & Vectors of food contamination Salmonella Trichinosis 22  Legislation (SA) & International QMS South Africa: FOODSTUFFS, COSMETICS AND DISINFECTANTS ACT, 1972 (ACT NO. 54 OF 1972), REGULATIONS RELATING TO THE APPLICATION OF THE HAZARD ANALYSIS AND CRITICAL CONTROL POINT SYSTEM (HACCP SYSTEM), R908, as amended 14 June 2018. International: ISO 22000 – Food Safety Management Standards will require a documented HACCP management system that integrates good manufacturing practice (GMP) with good communication within the organisation and continuous improvement. ISO 22000 are applicable to all operators in the whole food chain including feed producers, farmers, food manufacturers, retailers, catering services, storage facilities, transport and distribution as well as other services related to food production, such as cleaning and packaging suppliers. It focuses on food safety management systems and complement the implementation of ISO9001 by which quality issues are to be managed. 23  HACCP (SA) terminology (1) Standards – SANS 10330:2007 Definitions Section 1: "food safety" means the assurance that food will not cause harm chemically, biologically or physically, to the consumer w hen prepared, used or eaten according to its intended use; "Good Manufacturing Practice (GMP)" means methods or manufacture procedures applied taking into account the most basic principle of hygiene, that food must not be contaminated or spoilt during the manufacturing process; "HACCP certification" means the issuing of documentary evidence by a certifying body accredited to do so by the South African National Accreditation System ("SANAS"), a nonprofit organisation registered in terms of section 21 of the Companies Act, 1973 (Act No. 61 of 1973), registration No. 199600354108 based on the results of an external HACCP auditing, or in the case of imported foodstuffs, a certifying body accredited for the purpose by an internationally recognized accreditation authority. 24  HACCP (SA) terminology (2) Section 2: No owner of a food handling enterprise as specified in column 2 of Annex A is allowed to handle food without- ◦ (a) a HACCP system fully implemented to the satisfaction of the relevant authorized health authority in relation to the foodstuffs under consideration, on or after the date specified in column 3 of Annex B as applicable to such a food handling enterprise; and ◦ (b) a valid certificate referred to in regulation 14. Section 3: The Minister may by notice in the Gazette list the name of a sector as specified in column 1 of Annex A regarding a specific category of food handling enterprise as specified in column 2 of the same Annex; in column 2 of Annex B; in which case the requirements in terms of regulation 2 shall come into effect on the date as specified in column 3 of the same Annex. 25  HACCP (SA) terminology (3) Section 8: The owner of a food handling enterprise, when implementing a HACCP system must ensure that the system is in accordance with the principles as provided for by the Joint Food and Agricultural Organization / World Health Organization ("FAO / WHO") Food Standards Programme Codex Alimentarius Commission's general requirements (food hygiene), entitled: "Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application", published in the Supplement to Volume 113-1997 document of the Commission; as updated from time to time (see Annex C). Section 9: The owner of a food handling enterprise may apply a system equivalent to the one referred to in regulation 8 if such equivalent system includes at least the principles and process of the HACCP system in question. Section 14: A HACCP certification must be conducted by a certifying body referred to in regulation 12 based on the results of an external HACCP audit and in a format as determined by the Director-General and such certificate is valid for a period not exceeding one year. 26  HACCP (SA) terminology (4) General requirements: Section 17: The owner of a food handling enterprise must take steps to ensure that all the food handlers involved in its operation are sufficiently trained on an ongoing basis regarding the application and requirements of the HACCP system and the level of training shall be determined by the HACCP system in question. Annex A for reference purposes: CATEGORIES OF FOOD HANDLING ENTERPRISES AS PER SECTOR BASED ON FOODSTUFFS HANDLED Annex C – Details on next slides 27  HACCP (SA) terminology (5) Annex C: Corrective action: Any action to be taken when the results of monitoring at the CCP indicate a loss of control. Critical Control Point (CCP): A step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level. CCP’s are not necessarily the same as Regulatory or QC points. However pasteurisation is both ◦ Regulatory:- Milk must be pasteurised. ◦ Safety:- To kill pathogenic organisms Critical limit: A criterion which separates acceptability from unacceptability. Deviation: Failure to meet a critical limit. Flow diagram: A systematic representation of the sequence of steps or operations used in the production or manufacture of a particular food item. HACCP plan: A document prepared in accordance with the principles of HACCP to ensure control of hazards which are significant for food safety in the segment of the food chain under consideration. 28  HACCP (SA) terminology (6) Hazard: A biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect. Hazard analysis: The process of collecting and evaluating information on hazards and conditions leading to their presence and to decide which of them are significant for food safety and therefore should be addressed in the HACCP plan. Monitor: The act of conducting a planned sequence of observations or measurements of control parameters to assess whether a CCP is under control. Step: A point, procedure, operation or stage in the food chain including raw materials, from primary production to final consumption. Validation: Obtaining evidence that the elements of the HACCP plan are effective. Verification: The application of methods, procedures, tests and other evaluations, in addition to monitoring to determine compliance with the HACCP plan. 29  HACCP PRINCIPLES The HACCP system consists of the following seven principles: PRINCIPLE 1 - Conduct a hazard analysis. PRINCIPLE 2 - Determine the Critical Control Points (CCPs). PRINCIPLE 3 - Establish critical limit(s). PRINCIPLE 4 - Establish a system to monitor control of the CCP. PRINCIPLE 5 - Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control. PRINCIPLE 6 - Establish procedures for verification to confirm that the HACCP system is working effectively. PRINCIPLE 7 - Establish documentation concerning all procedures and records appropriate to these principles and their application. Next: Guidelines for the Application of the HACCP System 30  HACCP application Points to consider in the application: ◦ Systematic approach to hazard identification, risk assessment and hazard control throughout any product/process/packaging line at a manufacturing site and includes the distribution system. ◦ The likely abuse of the product should be considered. ◦ Each stage of the process should be examined as an entity as well as in relation to other stages. ◦ The analysis should include ◦ ingredients ◦ packaging ◦ finished product ◦ environment of production 31 Guidelines for the Application of the HACCP System Prior to application of HACCP to any sector of the food chain, that sector should be operating according to the Codex General Principles of Food Hygiene, the appropriate Codex Codes of Practice, and appropriate food safety legislation. Management commitment is necessary for implementation of an effective HACCP CAC/RCP 1 - Annex Page 21 of 27 system. (REFER TO PRE-REQUISITE PROGRAMMES) During hazard identification, evaluation, and subsequent operations in designing and applying HACCP systems, consideration must be given to the impact of raw materials, ingredients, food manufacturing practices, role of manufacturing processes to control hazards, likely end- use of the product, categories of consumers of concern, and epidemiological evidence relative to food safety. The intent of the HACCP system is to focus control at CCPs. Redesign of the operation should be considered if a hazard which must be controlled is identified but no CCPs are found. HACCP should be applied to each specific operation separately. CCPs identified in any given example in any Codex Code of Hygienic Practice might not be the only ones identified for a specific application or might be of a different nature. 32 Guidelines for the Application of the HACCP System The HACCP application should be reviewed and necessary changes made when any modification is made in the product, process, or any step. It is important when applying HACCP to be flexible where appropriate, given the context of the application taking into account the nature and the size of the operation. 33 34 Application of the HACCP System The application of HACCP principles consists of the following tasks as identified in the Logic Sequence for Application of HACCP (Diagram 1). 1. ASSEMBLE HACCP TEAM The food operation should assure that the appropriate product’s specific knowledge and expertise is available for the development of an effective HACCP plan. Optimally, this may be accomplished by assembling a multidisciplinary team. Where such expertise is not available on site, expert advice should be obtained from other sources. The scope of the HACCP plan should be identified. The scope should describe which segment of the food chain is involved and the general classes of hazards to be addressed (e.g. does it cover all classes of hazards or only selected classes). 35 Application of the HACCP System 2. DESCRIBE PRODUCT A full description of the product should be drawn up, including relevant safety information such as: composition, physical/chemical structure (including Aw, pH, etc.), microcidal/static treatments (heat treatment, freezing, brining, smoking, etc.), packaging, durability and storage conditions and method of distribution. 3. IDENTIFY INTENDED USE The intended use should be based on the expected uses of the product by the end user or consumer. In specific cases, vulnerable groups of the population, e.g. institutional feeding, may have to be considered. 36 Application of the HACCP System 4. CONSTRUCT FLOW DIAGRAM The flow diagram should be constructed by the HACCP team. The flow diagram should cover all steps in the operation. When applying HACCP to a given operation, consideration should be given to steps preceding and following the specified operation. 5. ON-SITE CONFIRMATION OF FLOW DIAGRAM The HACCP team should confirm the processing operation against the flow diagram during all stages and hours of operation and amend the flow diagram where appropriate. 6. LIST ALL POTENTIAL HAZARDS ASSOCIATED WITH EACH STEP, CONDUCT A HAZARD ANALYSIS, AND CONSIDER ANY MEASURES TO CONTROL IDENTIFIED HAZARDS (SEE PRINCIPLE 1) The HACCP team should list all of the hazards that may be reasonably expected to occur at each step from primary production, processing, manufacture, and distribution until the point of consumption. 37 Application of the HACCP System The HACCP team should next conduct a hazard analysis to identify for the HACCP plan which hazards are of such a nature that their elimination or reduction to acceptable levels is essential to the production of a safe food. In conducting the hazard analysis, wherever possible the following should be included: ◦ the likely occurrence of hazards and severity of their adverse health effects; ◦ the qualitative or quantitative evaluation of the presence of hazards; ◦ survival or multiplication of microorganisms of concern; ◦ production or persistence in foods of toxins, chemicals or physical agents; and, ◦ conditions leading to the above. The HACCP team must then consider what control measures, if any, exist which can be applied for each hazard. More than one control measure may be required to control a specific hazard(s) and more than one hazard may be controlled by a specified control measure. 38 Application of the HACCP System 7. DETERMINE CRITICAL CONTROL POINTS (SEE PRINCIPLE 2) There may be more than one CCP at which control is applied to address the same hazard. The determination of a CCP in the HACCP system can be facilitated by the application of a decision tree (e.g. Diagram 2), which indicates a logic reasoning approach. Application of a decision tree should be flexible, depending on whether the operation is for production, slaughter, processing, storage, distribution or other. It should be used for guidance when determining CCPs. This example of a decision tree may not be applicable to all situations. Other approaches may be used. Training in the application of the decision tree is recommended. If a hazard has been identified at a step where control is necessary for safety, and no control measure exists at that step, or any other, then the product or process should be modified at that step, or at any earlier or later stage, to include a control measure. 39 Application of the HACCP System 8. ESTABLISH CRITICAL LIMITS FOR EACH CCP (SEE PRINCIPLE 3) Critical limits must be specified and validated if possible for each Critical Control Point. In some cases more than one critical limit will be elaborated at a particular step. Criteria often used include measurements of temperature, time, moisture level, pH, Aw, available chlorine, and sensory parameters such as visual appearance and texture. 40 Application of the HACCP System 9. ESTABLISH A MONITORING SYSTEM FOR EACH CCP (SEE PRINCIPLE 4) Monitoring is the scheduled measurement or observation of a CCP relative to its critical limits. The monitoring procedures must be able to detect loss of control at the CCP. Further, monitoring should ideally provide this information in time to make adjustments to ensure control of the process to prevent violating the critical limits. Where possible, process adjustments should be made when monitoring results indicate a trend. Since the publication of the decision tree by Codex, its use has been implemented many times for training purposes. In many instances, while this tree has been useful to explain the logic and depth of understanding needed to determine CCPs, it is not specific to all food operations, e.g. slaughter, and therefore it should be used in conjunction with professional judgement, and modified in some cases. 41  Application of the HACCP System The modifications should be made before a deviation occurs. Data derived from monitoring must be evaluated by a designated person with knowledge and authority to carry out corrective actions when indicated. If monitoring is not continuous, then the amount or frequency of monitoring must be sufficient to guarantee the CCP is in control. Most monitoring procedures for CCPs will need to be done rapidly because they relate to on-line processes and there will not be time for lengthy analytical testing. Physical and chemical measurements are often preferred to microbiological testing because they may be done rapidly and can often indicate the microbiological control of the product. All records and documents associated with monitoring CCPs must be signed by the person(s) doing the monitoring and by a responsible reviewing official of the company. 42 Application of the HACCP System 10. ESTABLISH CORRECTIVE ACTIONS (SEE PRINCIPLE 5) Specific corrective actions must be developed for each CCP in the HACCP system in order to deal with deviations when they occur. The actions must ensure that the CCP has been brought under control. Actions taken must also include proper disposition of the affected product. Deviation and product disposition procedures must be documented in the HACCP record keeping. 43 Application of the HACCP System 11. ESTABLISH VERIFICATION PROCEDURES (SEE PRINCIPLE 6) Establish procedures for verification. Verification and auditing methods, procedures and tests, including random sampling and analysis, can be used to determine if the HACCP system is working correctly. The frequency of verification should be sufficient to confirm that the HACCP system is working effectively. Examples of verification activities include: - Review of the HACCP system and its records; - Review of deviations and product dispositions; - Confirmation that CCPs are kept under control. Where possible, validation activities should include actions to confirm the efficacy of all elements of the HACCP plan. 44 Application of the HACCP System 12. ESTABLISH DOCUMENTATION AND RECORD KEEPING (SEE PRINCIPLE 7) Efficient and accurate record keeping is essential to the application of a HACCP system. HACCP procedures should be documented. Documentation and record keeping should be appropriate to the nature and size of the operation. Documentation examples are: - Hazard analysis; - CCP determination; - Critical limit determination. Record examples are: - CCP monitoring activities; - Deviations and associated corrective actions; - Modifications to the HACCP system. An example of a HACCP worksheet is attached as Diagram 3. CAC/RCP 1 - Annex Page 24 of 27 45 Refer to Bread making flow diagram as shared in BB 46  Hazard Analysis Potential Consequences Minor injuries or Injuries or illness Injuries or Injuries or illness Fatality discomfort. No requiring medical illness resulting in medical treatment or requiring permanent treatment or temporary hospital impairment measurable impairment admission physical effects Not significant Minor Moderate Major Severe Li Expected to occur Almost certain regularly under k normal Medium High Very high Very high Very high el circumstances i h Expected to occur at Likely o some time Medium High High Very high Very high o d May occur at some Possible time Low Medium High High Very high Not likely to occur in Unlikely normal Low Low Medium Medium High circumstances Could happen, but Rare probably never will Low Low Low Low Medium 47 48 49  Pre-requisite programmes (refer slide 27) HACCP is not an effective system by itself. It requires an entire chain of programs to function effectively. ◦ Standard Operating Procedures (SOP’s) ◦ Sanitation Standard Operating Procedures (SSOP’s) ◦ Good Manufacturing Practice (GMP) ◦ Good Hygiene practice (GHP) ◦ Good Storage practice (GSP) – Chilled, frozen, Ambient ◦ Good Processing practice (GPP) ◦ Good Transport practice (GTP) ◦ Good Agricultural Practices (GAP) Some of these we will do in detail. 50 Advantages of HACCP Predicts problems that can occur Preventive, rather than responding to problems as they occur Saves the company money by planning ahead Responses can be rapid All staff are involved with the product safety Helps make food safe for the customers Meets the legal requirements for food safety and hygiene. 51 Step toward documentation development List the Organisational details (Physical & Operational) Formulate policy document (CEO to sign). Document the range of products. Construct an organisational chart of the company to indicate authority and responsibility for HACCP. Set up procedure to review the system. Exposition of types of controls to be initiated. Control of critical aspects 52  Aspects to address in HACCP Incoming raw product Other ingredients Packaging Materials & Labels Cleaning Agents, Disinfectants and Lubricants Construction, Maintenance of production facilities and processing equipment Operation and Sanitation Process Control Storage Final Product Recall procedures Employee Qualifications and Training. 53  HACCP plan for FPJ360S projects Which products are you producing for NPD? Raw materials? Packaging? Processes? Equipment? Staff? Storage? Cleaning materials? Aspects to consider for NPD report. 54 Any Questions ? Next Lecture: ISO 9001 56