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HACCP System

HACCP system is an organizational structure of production, consisting of documents, production processes and resources necessary for the implementation of HACCP

This system provides control at all stages of food production, at any point in the process of production, storage and sale of products where dangerous situations may arise and is mainly used by food manufacturers. At the same time, special attention is paid to critical control points, at which all types of risks associated with the use of food products can be prevented, eliminated or reduced to an acceptable level as a result of targeted control measures.

To implement the HACCP system, manufacturers are required not only to research their own product and production methods, but also to apply this system and its requirements to suppliers of raw materials, auxiliary materials, as well as to the wholesale and retail trade system.

The HACCP system is not a no-risk system. It is designed to reduce risks caused by potential food safety issues.

The HACCP system is an effective management tool that is used to protect the enterprise (brand) when promoting food products and protecting production processes from biological (microbiological), chemical, physical and other contamination risks.

International organizations such as the Codex Alimentarius Commission have endorsed the use of HACCP as the most effective way to prevent foodborne diseases. The application of HACCP can be useful in confirming compliance with legal and regulatory requirements.

HACCP systems are used in almost all civilized countries of the world as a reliable consumer protection. However, the implementation of HACCP systems is required by the laws of the United States, Canada, New Zealand and many other countries of the world.

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History

The development of the HACCP concept began in the 60s of the 20th century in the USA at NASA and in a number of US military laboratories. The main task was to create safe food for astronauts. The HACCP system was based on the ideas of the FMEA (Failure Modes and Effects Analysis) engineering system.
The concepts behind HACCP have been promoted by government and academia and have been incorporated into the Food Safety and Inspection Service (FSIS) and the Food and Drug Administration (FDA) for many years in formulating instructions for preparing canned foods. Committees of the US National Academy of Sciences (NAS) recommended that government agencies responsible for controlling the risks of microbiological contamination of food products, including FSIS, publish regulations requiring industry enterprises to apply the HACCP system in order to ensure food safety[4].
The National Advisory Committee on Microbiological Criteria for Food Evaluation (NACMCF), established on the recommendation of a committee of the US National Academy of Sciences (NAS), has approved the HACCP system as the epitome of an effective and rational approach to food safety. On March 20, 1992, the NACMCF published a document entitled "A System for Hazard Analysis and Critical Control Points", which expressed the idea of an urgent need to standardize the principles of HACCP and implement them into the practice of industry enterprises, as well as control bodies. At the same time, it was pointed out the need for each food producing enterprise to develop its own HACCP system, built taking into account the specifics of the product being produced, production technology and distribution conditions.

HACCP Principies

The HACCP system should be developed taking into account seven basic principles:

Conducting an analysis of hazardous factors (risks) - through the process of assessing the significance of risks and their level of danger at all stages of the product life cycle.

Definition of critical control points.

Setting critical limits for each CCP - defining a criterion that shows that the process is under control.

Development of a monitoring system to ensure control of critical control points based on planned measures or observations.

Determine corrective actions to be taken when monitoring results indicate a lack of control at a particular critical control point.

Development of a verification procedure to confirm the effectiveness of the HACCP system.

Development of documentation for all procedures and records consistent with HACCP principles and their application.

The HACCP system cannot exist on its own. Good hygiene practices and other prerequisites for food processing are also needed, as well as a high commitment to the management of the organization: the HACCP system does not replace them.

Training is another essential requirement for a successful HACCP system. As an aid to the development of a specific training program for the implementation of HACCP, work instructions and procedures should be prepared that define the tasks of the operational personnel at each of the critical control points. The HACCP Application Guide (see link) describes a 12-step process for applying the HACCP principles.

It is important for SMEs in the food processing industry to use HACCP for two reasons. First, it brings intrinsic benefits, such as reduced risk of making and selling unsafe products, and thus will ensure greater consumer confidence in these products. Secondly, in many countries food regulatory authorities are adopting, or most likely intending to adopt, HACCP in their food regulations. By implementing HACCP, you are more likely to succeed in exporting to these countries. Below are some examples.

In the UK, both the Food Safety Act 1990 and the Food Hygiene Codes of Practice are included in HACCP.

Canada has developed a Food Safety Enhancement Program (FSEP) to encourage the establishment of HACCP-based procedures in all registered companies in the agriculture and food processing sectors.

The Australian Quarantine and Inspection Service (AQIS) has developed a new system of controls known as the Food Hazard Control System (FHCS).

In the United States, the Food Adviser of the Center for Food Safety and Applied Nutrition recommended that the US Food and Drug Administration (FDA) encourage and eventually introduce the use of HACCP in all foods. industry. The FDA revised its Food Code in 1993 to make it more compatible with HACCP concepts.

The FDA's HACCP regulations for fish and fishery products produced and sold in the United States went into effect in December 1997. In accordance with regulations, the FDA reviews HACCP plans prepared by manufacturers. These regulations also apply to fish and fishery products imported into the United States. Importers must obtain HACCP plans from manufacturers (exporters) in exporting countries and submit them to the FDA for review.

In addition, many HACCP principles are already in place under FDA requirements in the low acid canned food industry. For the production of juices, HACCP requirements have been introduced since January 2002.

The US Department of Agriculture introduced a requirement from January 1999 to apply HACCP in meat and poultry processing factories.

In the European Union, Council Directive 93/43/EEC of 14 June 1993 on food hygiene requires companies in the food industry to develop HACCP-based systems to ensure food safety. This Directive further proposes that Member States develop rules of practice for specific areas of the food industry and adopt EN 29000 (the European equivalent of the ISO 9000 series) in order to introduce general rules of hygiene as well as to develop guidelines for the practice of good hygiene.

The decision of the European Commission of 20 May 1994 (94/35/EC3) requires a system of "own checks" for the production and sale of fishery products in EU countries. This Solution also applies to imports. In-house verification is the term used for all activities aimed at ensuring and demonstrating that fishery products comply with the requirements of the aforementioned Resolutions. The self-verification measures included in the Solution contain the HACCP requirements.

The European Union has also decided that HACCP plans prepared by manufacturers or exporters must be checked by a public administration body designated by the EU. For example, in India, the EU has appointed an Export Inspection Board, under the jurisdiction of the Ministry of Commerce, to review the HACCP plans of exporting companies.

Voluntary third party HACCP certification exists in several European countries, as well as in Australia, New Zealand and India. It also launched the application of this system in some countries of Latin America, the Middle East and South Asia.

After the implementation of the HACCP system in production, its verification is carried out. The purpose of this procedure is to assess the correctness of the HACCP operation, its compliance with the input requirements and the tasks set, as well as the identification of problems that could arise during its implementation.

HACCP Methods

Risk and Hazard Analysis

GOST R 51705.1 provides for the use of a risk analysis diagram. Where the severity of the consequences from the implementation of a hazardous factor is assessed by an expert, based on four possible assessment options: mild, moderate, severe, critical. The probability of the implementation of a hazardous factor is also assessed, based on four possible assessment options: practically equal to zero, insignificant, significant and high. Then, the acceptable risk limit is built on a qualitative diagram with coordinates, the probability of the realization of a dangerous factor - the severity of the consequences.

Identification of potential product defects in relation to production factors (critical control points)

GOST R 51705.1 provides for the use of the Decision Tree method to determine critical control points.

Proactive (preventive) control, not follow-up (reactive)

GOST R 51705.1 provides for the compilation of a list of preventive actions in the form of a table, which also indicates the signs of risk controlled for this operation or controlled parameters for identifying a hazardous factor [8].

Responsibility and reporting

Legal Base

In the countries of the European Union, the implementation of HACCP began with the Directive of the Council of Europe on food hygiene No. 93/43 / EC of June 14, 1993, which requires companies involved in the food industry to develop systems based on HACCP in order to ensure food safety .

In 2004, instead of Directive 93/43 / EC, the European Parliament and the Council of Europe adopted Regulation 852/2004 "On the sanitary and hygienic rules for food production."

At the beginning of the 21st century in the USA, Canada and the European Union, the presence of a HACCP system became a mandatory requirement.

July 1, 2001 — State standard GOST R 51705.1-2001 “Quality systems. Food quality management based on HACCP principles. General requirements".

In accordance with the decision No. 880 of December 9, 2011 of the Commission of the Customs Union of the Eurasian Economic Community, from July 1, 2013, the technical regulation of the Customs Union "On food safety" (TR TS 021/2011) comes into force in the Republic of Belarus, the Republic of Kazakhstan and the Russian Federation ). According to this regulation, the implementation of HACCP principles for organizations participating in the food production chain becomes mandatory.

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