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HACCP - Food Safety

HACCP - Hazard Analysis and Critical Control Points according to Regulation (EC) No 852/2004 and Codex Alimentarius standards, guidelines and code of practices

 

Hazard Analysis and Critical Control Point (HACCP), is used to describe an internationally recognized way of managing food safety and protecting consumers. It is a requirement of EU food hygiene legislation that applies to all food business operators except farmers and growers.

 

EU Regulation 852/2004 (Article 5) requires food business operators, including meat plant operators to implement and maintain hygiene procedures based on HACCP principles.

 

Food business operators shall put in place and maintain procedures based on the following HACCP principles:

 

  • Identifying any hazards that must be prevented, eliminated or reduced to acceptable levels
  • Identifying the critical control points at the step or steps at which control is essential to prevent or eliminate a hazard or to reduce it to acceptable levels
  • Establishing critical limits at critical control points for the prevention, elimination or reduction of identified hazards
  • Establishing and implementing effective monitoring procedures at critical control points
  • Establishing corrective actions when monitoring indicates that a critical control point is not under control
  • Establishing procedures to verify that these measures are working effectively
  • Establishing documents and records to demonstrate the effective application of these measures

 

HACCP system is not focused only to final end-product but to whole production process.It is able to detect failure in production process direct in producer and in advance off distribution product to customers. Also, HACCP use sophisticated system for date recording and control system. HACCP is functional utility to protect brand name, producer name and customer health.

ISO 22000:2005 - Food Safety Management

ISO 22000:2005 - International Standard for Food Safety Management Systems - Requirements for any organization in the food chain

 

Food reaches consumers via supply chains that may link many different types
of organizations and may stretch across multiple borders. One weak link may result in unsafe food that is dangerous to health and if this happens, the hazards to consumers may be serious.

 

ISO 22000 is an international standard designed to allow all types of organizations within the food chain to implement a Food Safety Management System. These include feed producers, primary producers, food manufacturers, transport and storage operators and sub contractors, retail service outlets, producers of equipments, packaging materials, cleaning agents, additives and ingredients.

 

The International Organization for Standardization (ISO) has developed ISO 22000 as a way to systematically ensure safety and control in all links of the food chain. Organizations implementing ISO 22000, which includes the principles of the Codex HACCP system, can cover the key requirements of the various global standards by using a single document. And since ISO 22000 is designed to be fully compatible with ISO 9001, a food supply company with an established quality management system will find it easy to extend their system to include this new standard


ISO 22000:2005 Benefits

  • Clear communication across the entire supply chain
  • Traceability - identification of an organisation's impact on food safety within the supply chain
  • Control/reduction of food safety hazards
  • Management of food safety risks
  • Legal compliance
  • Cost reduction due to a more efficient system
  • Smooth conversion from existing food safety certifications
  • Continuous improved business performance in line with the ISO 22000 food safety policy and objectives.

FSSC 22000 - Food Safety System Certification

FSSC 22000- Food Safety System Certification/ Certification scheme for food safety systems of food manufacturing

FSSC 22000 is a certification scheme specifically targeted at food manufacturers. It helps secure food safety standards within the production process of the supply chain.

 FSSC 22000  combines the requirements of ISO 22000:2005 (Food Safety Management Systems requirements) and PASS220:2008 (prerequisite programmes on food safety for food manufacturing).

The requirements and guidelines of FSSC 22000 are described in four parts:

  • Part I - requirements of food safety system and guidance on how to apply for certification
  • Part II - requirements for providing certification, including the regulation for certification bodies and the harmonization committee
  • Part III - requirements for providing accreditation, including the regulation for accreditation bodies
  • Part IV - regulations for the Board of Stakeholders

FSSC 22000 combines three main characteristics:

1. A powerful management system framework, fully integrated in the overall company's management system and consistent with other aspects or standards such as ISO 9001 and ISO 14001

2.  A robust "Hazard Analysis and Risk Management" methodology based on HACCP principles and ability to improve food safety effectiveness and efficiency

3. The use of a detailed guideline, the PAS 220, concerning the pre-requisite programmes, as requested by ISO 22000 § 7.2 and fitting the retailers needs for the due diligence and related issues. As an alternative to PAS 220, the new ISO TS 22002-1:2009 can be used; this is fully equivalent to PAS 220, making possible for the first time a "totally ISO standards based" food safety certification scheme.

Other benefits to be highlighted include:

  • Independence (owned by a non profit foundation)
  • Multiple stakeholder approach in the development, and in the governance
  • International and ISO worldwide credibility, built over GFSI approval
Common language through global standards, ensuring worldwide consistency in implementation and allowing for benchmarking.