HACCP Essential Tool for Food Safety

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HACCPEssential Tool for Food Safety
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PART IIntroduction
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The Codex Alimentarius
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• The Codex Alimentarius Commission (CAC) was
  established in 1962 as a joint venture between
  FAO and WHO

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• What is Codex?
• The Codex Alimentarius is a collection of food
  standards, presented in an uniform manner.

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• Codex objectives
• The establishment of codes of practices and
  standards to protect consumers health and to
  ensure fair practices in the food trade
• To provide guidance for the establishment and/or
  harmonization of legal requirements, to
  facilitate international food trade.

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CODEX ALIMENTARIUSFAO/ WHO Program on Food
Standards

• The world population has the right to access food
  that is safe and nutritious

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Codex Alimentarius Scientific Rationale

• Technical consultation with experts
• Biotechnology and food safety
• Risk analysis and food standards
• Evaluation of consumption and exposure
  assessment
• Animal feed and food safety

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Codex and WTO

• International bodies recognized by WTO
• International Phytosanitary Protection Convention
  (IPPC)
• International Organization of Epizooties(OIE)
• The Codex Alimentarius

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The Agreement on Sanitary and Phytosanitary
Measurements (SPS Agreement) and Codex

• SPS ....measures necessary to protect human,
  animal and plant life and health.....
• Codex Protection of consumers health

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The SPS Agreement and Codex

• Food safety measures needed to protect public
  health should comply with Codex standards.
• Laws, as well as national regulations should
  comply with Codex, and include the requirements
  of SPS agreement.

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SPS Agreement and Codex

• According to the SPS agreement, Codex is the
  reference to solve disputes and standardize food
  regulation
• The SPS agreement calls for the participation of
  all parties involved in the work of Codex
  Alimentarius

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SPS Agreement and Codex

• hygienic practices for preparation and processing
  of food
• safe use of food additives
• control of residues of veterinary drugs,
  pesticides
• contaminants in food.

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According to Codex, the application of HACCP
principles follows a 12-stage sequence
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1. Assemble the HACCP team2. Describe the
food3. Describe the intended use and consumers
of the food4. Develop a flow diagram which
describes the process5. Verify the flow diagram
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6. Conduct a Hazard Analysis (HA). Prepare a list
of all steps in the process where significant
hazards occur and describe the preventive
measures for aech hazard (Principle 1).7.
Determine the Critical Control Points (CCP)
(Principle 2).8. Establish critical limits.
(Principle 3)
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9. Establish a system to monitor each CCP
(Principle 4)10. Establish the corrective
actions (Principle 5). 11. Establish procedures
for verification (Principle 6) 12. Establish
record keeping and documentation (Principle 7)