Keeping HACCP Going HACCP is not just a 'one-off' project. It is a practical system in use all the time we manufacture. It is, therefore, essential to find out whether the HACCP plan developed is ● Valid ● Happening in practice ● Corrected when changes in operation occur (e.g. when a new product is made or piece of equipment is introduced) Regular reviews and audits are needed. Most of these will happen within the company but sometimes there may be audits from an external company or an enforcement body. The Benefits ● Saves time and money in the long run ● Avoids harming or injuring the consumer ● Food safety standards are improved ● Ensures compliance with the law ● Develops a focussed system ● Requires everyone's involvement ● Improves teamwork and efficiency ● Not a project - a practical system ● Knowledge of process increases ● Supports a Due Diligence defence Effective HACCP For HACCP to be effective everyone must ● Be involved ● Follow procedures exactly at critical control points ● Receive good instruction and training Selected References / Further Advice ● Codex Alimentarius, HACCP System and Guidelines for its Application ANNEX 2 CAC/RCP- 1-1969 REV 3(1997) ISBN 92 5 105106 2 ● Technical Manual No 38 HACCP - A Practical Guide - Campden & Chorleywood Food RA ● HACCP - A Practical Approach, Sarah Mortimer and Carol Wallace - Chapman and Hall, ISBN 0 412 754401 ● Food Standards Agency www.foodstandards.gov.uk ● Training - all levels of training and training resources are available from BSDA An overview Hazard analysis and critical control point system Produced by: British Soft Drinks Association Ltd 20-22 Stukeley Street London WC2B 5LR Phone: 020 7430 0356 Fax: 020 7400 3711 Email: [email protected]Website: www.britishsoftdrinks.com Acknowledgements BSDA would like to thank Dr Rosemarie Pearson, Dialog, as writer of this publication and Coca-Cola Enterprises for the photography.
Transcript
Keeping HACCP GoingHACCP is not just a 'one-off' project. It is a practicalsystem in use all the time we manufacture. It is,therefore, essential to find out whether the HACCPplan developed is
� Valid
� Happening in practice
� Corrected when changes in operation occur (e.g.when a new product is made or piece ofequipment is introduced)
Regular reviews and audits are needed. Most ofthese will happen within the company butsometimes there may be audits from an externalcompany or an enforcement body.
The Benefits� Saves time and money in the long run
� Avoids harming or injuring the consumer
� Food safety standards are improved
� Ensures compliance with the law
� Develops a focussed system
� Requires everyone's involvement
� Improves teamwork and efficiency
� Not a project - a practical system
� Knowledge of process increases
� Supports a Due Diligence defence
Effective HACCPFor HACCP to be effective everyone must
� Be involved
� Follow procedures exactly at criticalcontrol points
� Receive good instruction and training
Selected References /Further Advice� Codex Alimentarius, HACCP System and
Guidelines for its Application ANNEX 2 CAC/RCP-1-1969 REV 3(1997) ISBN 92 5 105106 2
� Technical Manual No 38 HACCP - A PracticalGuide - Campden & Chorleywood Food RA
� HACCP - A Practical Approach, Sarah Mortimerand Carol Wallace - Chapman and Hall, ISBN0 412 754401
� Food Standards Agencywww.foodstandards.gov.uk
� Training - all levels of training and trainingresources are available from BSDA
An overview
Hazardanalysis and
criticalcontrol point
system
Produced by:British Soft Drinks Association Ltd20-22 Stukeley StreetLondon WC2B 5LR
AcknowledgementsBSDA would like to thank Dr Rosemarie Pearson, Dialog, aswriter of this publication and Coca-Cola Enterprises for thephotography.
ActionSome points in the process are essential and areidentified as Critical Control Points (CCPs). These arethe last points in the process where a particularhazard will be reduced to an acceptable level oreliminated; no subsequent process activity will makethe product safe.
Vital actions at CCPs include control by specifiedprocedures and equipment. These controls aresupported by the underpinning pre-requisite systemsof calibration, training, repairs and maintenance. Toensure the control activities happen effectively, CCPsmust be monitored by either observation ormeasurement of control parameters such as time,temperature, pressure or chemical concentration,either on a continuous basis or at predeterminedintervals.
Planned corrective action will need to be taken at aCCP when loss of control is detected to stop unsafedrinks reaching the consumer and to bring the CCPback into control. HACCP requires documentedprocedures, alongside efficient and accurate recordkeeping.
Hazard Analysis andCritical Control PointSystemThe soft drinks industry prides itself onproducing high quality, safe drinks.
This guidance, produced by the British SoftDrinks Association, gives an overview ofthe Hazard Analysis and Critical ControlPoint (HACCP) system, a best practiceapproach to preventing poor quality orunsafe drinks from reaching the consumer.HACCP is a system that identifies,evaluates and controls hazards, which aresignificant for food safety.
HACCP will help us comply with FoodLegislation, as we need to implement andmaintain a Food Safety ManagementSystem. For HACCP to be successful wemust already operate good standards ofhygiene through Good ManufacturingPractice, the pre-requisites of safetysupport measures.
HazardsA Food Safety Hazard is a potential cause of harm orinjury to the consumer from contamination of a softdrink. There are three types of hazard:
� Physical - foreign bodies such as glass and metal
� Chemical - dangerous fluids or residues
� Biological - micro-organisms and their poisonousby-products
Hazards can occur at any stage in the preparationfrom receipt of raw materials through to handlingand consumer use.
HACCP requires us to map our individual processesand identify all possible hazards and their cause atevery step in the process and decide how to controlthem
Process step Description of hazard Control measure
In-line Physical contamination Intact filterproduct filter with metal because filter
