4. The_Hazard_Analysis_and_Critical_Control_Point_system_HACCP.pptx

Data is quite scarce in Myanmar. The most recent national level Demographic and Health Survey (DHS) was conducted in 2015-16 and the National Micronutrient & Food Consumption survey was conducted in 2017-18. Since then, no population level surveys or assessments have been conducted in the country. Previously NGOs and the UN had supported and implemented different small scale nutrition surveys such as SMART, Barrier Analysis, IYCF KAP etc. at township and camp level but after 2016, there have been no SMART nutrition surveys conducted in Myanmar that can provide key nutrition information like GAM, MAM or SAM rates.
Humanitarian partners in Myanmar faced several challenges in conducting nutrition assessments due to sensitivities around population level surveys as well as the long and bureaucratic approval process from the respective government agencies. Even the 2020 national level planned Myanmar DHS survey has not yet been started which is considered the most important health and nutrition survey for country.
Due to lack of most recent and population representative assessment data in Myanmar, the Nutrition Cluster and other nutrition programme implementing partners (e.g. NGOs) are still basing their programme planning and implementation based on the old data and it’s projections. However, cluster and humanitarian partners are still collecting limited routine programme data like monthly children U5 MUAC/Oedema screening and the number of admission and discharges in OTP/TSFP wherever active IMAM nutrition programmes are ongoing. To capitalize this opportunity and further improve the quality of routine programme MUAC/ Oedema screening, the nutrition cluster is keen to pilot the CDC/SMART MUAC screening assessment tool in the selected locations of Myanmar with a few nutrition implementing partners.
The MUAC Screening Tool was initially developed under the guidance of CDC and then branded under The SMART Initiative. It was developed for the Tigray emergency response during August 2021 in Ethiopia to assist partners conducting active and passive screening amid the challenges of not being able to implement any population representative nutrition surveys. The SMART Initiative hosted by Action Against Hunger Canada later on expanded the scope of MUAC Screening Tool and start assisting partners in other similar contexts to improve the quality of community screening data as well as a better representation of nutrition situation monitored through routine IMAM programming.
The mass screening of targeted age groups of children between 6-59 months old and pregnant and lactating women is organized periodically, usually every month to every quarter. Mass screenings may be combined with the delivery of other health and nutrition interventions, such as vitamin A supplementation, deworming programmes, or the distribution of micronutrient powders for home fortification. Measurements are done in the households, either in small groups or by door-to-door visits. Due to

1. Hazard Analysis and Critical Control Point system (HACCP) WORKU DUGASSA(MPH, Assistant professor) AHMC EH 1 2/4/24

2. Session objectives Explain World Food Safety Day (June 7) Describe Codex Alimentarius & International Food Safety Authorities Network (INFOSAN) Describe risk analysis of food safety during emergencies Explain the seven steps/ stages of HACCP system 2/4/24 AHMC EH 2

3. World Food Safety Day 7 June 2023 On average in one day 1.6 million People get sick due to unsafe food On average every day, 340 Children under 5 years of age die due to preventable foodborne diseases, 200 Diseases caused by unsafe food, ranging from diarrhoea to cancers 2/4/24 AHMC EH 3

4. 7 June 2023 World Food Safety Day Slogan Food safety is everyone’s business A shared responsibility No matter who you are or what you do, you play an important role in making sure food is safe to eat Food safety: A holistic approach (One Health approach) Human health is closely connected to animal health & environmental health 2/4/24 AHMC EH 4

5. 7 June 2023 World Food Safety Day Key messages There is no food security without food safety If it is not safe, it is not food Food safety has a direct impact on health, economies and livelihoods Food standards help producers & protect consumers Science underpins food standards Science is key to sound food safety management 2/4/24 AHMC EH 5

6. What is the Codex Alimentarius ? International Food Standards ("Food Code“) for international trade It is international food standards, guidelines and codes of practice contribute to the safety, quality and fairness of this international food trade Consumers can trust the safety and quality of the food products they buy and It was established by FAO and WHO to protect consumer health and promote fair practices in food trade. 2/4/24 AHMC EH 6

7. Codex Alimentarius The Codex Alimentarius Commission has been setting international food standards for 60 years , it has: 236 standards 84 guidelines 56 codes of practice 126 maximum levels for contaminants in food over 10 000 maximum levels for food additives and maximum residue limits for pesticides and veterinary drugs in food (As of February 2023) 2/4/24 AHMC EH 7

8. Codex standards, guidelines and recommendations Food hygiene and microbiological contamination Food additives Environmental contaminants Residues of pesticides and veterinary chemicals Food labelling; nutrition and health claims Inspection and certification systems; methods of analysis and sampling Commodity standards 2/4/24 AHMC EH 8

9. FAO/WHO International Food Safety Authorities Network (INFOSAN) An increasingly interconnected global food supply means that risks posed by unsafe food have the potential to rapidly evolve from a local problem to an international emergency Ensuring food safety is an essential component for achieving global health security and national food safety authorities must be able to share information quickly and efficiently worldwide. You have to a member of INFOSAN 2/4/24 AHMC EH 9

10. 2/4/24 AHMC EH 10 Characterization of food safety systems

11. Risk analysis of food safety emergencies A process consisting of three components: Risk assessment hazard identification Risk management appropriate prevention and control options. Risk communication The interactive exchange of information & decision 2/4/24 AHMC EH 11

12. Principles for risk analysis (food safety emergencies) Risk analysis should: Follow a structured approach Based on all available scientific data Applied consistently Open transparent and documented Evaluated and reviewed etc… 2/4/24 AHMC EH 12

13. Surveillance of foodborne diseases is an important tool for assessing the food safety situation and identifying factors leading to foodborne diseases The Hazard Analysis and Critical Control Point system (HACCP) For detailed information read, who, HACCP guidelines for its application, 2003 AHMC EH 13 2/4/24

14. The Hazard Analysis and Critical Control Point system (HACCP) HACCP - a system which identifies, evaluates, and controls food borne diseases an HACCP-based approach can be applied to food service establishments (food companies) Its full implementation consists of seven principles AHMC EH 14 2/4/24

15. Successful application of HACCP Full commitment and involvement of management and the workforce should be necessary to be come certified Team approach Compatible with ISO 9000 series standards AHMC EH 15 2/4/24

16. Benefits of HACCP (if a company certified): Applied throughout the food chain (at all stage) Reduce risk of food borne diseases More timely response to food safety problems Increased awareness of basic hygiene Increased market access due to quality assurance Promote international trade by increasing buyer confidence in food safety Decrease business risk (wastage of food) More effective use of resources AHMC EH 16 2/4/24

17. The HACCP system consists of the following seven steps/ stages: Conduct a hazard analysis Determine the Critical Control Points Establish critical limit(s) Establish monitoring systems Establish corrective actions Establish verification procedures Establish documentation AHMC EH 17 2/4/24

18. 1. Conduct a hazard analysis Situational analysis ( environmental scanning ) to identify the probability of hazards occurrence in the company This identifies and evaluates the potential hazards that may be expected to occur at each step of food production Identifying company process: from growth, harvesting or slaughter, processing and manufacturing, distribution, and preparation through to final consumption At each stage, the likelihood of occurrence of hazards and the severity of their adverse health effects are assessed AHMC EH 18 2/4/24

19. 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 and/or quantitative evaluation of the presence of hazards; survival or multiplication of micro-organisms of concern; production or persistence in foods of toxins, chemicals or physical agents; and, conditions leading to the above AHMC EH 19 2/4/24

20. 2. Determine critical control points/area These are steps at which control can be applied (at Preparation, handling or storage ..) Where is the source of contamination? Identifying critical control areas for intervention is essential to prevent, eliminate or reduce a hazard to an acceptable level or critical limit Is the step specifically designed to eliminate or reduce the likely occurrence of a hazard to an acceptable level? AHMC EH 20 2/4/24

21. 3. Establish critical limits/ cut-off points Critical limits must be specified and validated for each Critical Control Point Critical limits are criteria which separate acceptability from unacceptability A critical limit may be, for example, a particular temperature, time , moisture level, a pH value, that is known to control a hazard if it is achieved AHMC EH 21 2/4/24

22. Establish critical limits For example, if a company identified with food poising with botulism, A pH of 4.5 or below is known to prevent the growth of Clostridium botulinum , this would be a critical limit , if achieved, would ensure control of that hazard AHMC EH 22 2/4/24

23. 4. Establish monitoring systems An essential part of HACCP is to monitor control parameters (e.g. time, temperature, pH) at critical control points in order to ensure that control of hazards is being exercised and critical limits are observed In commercial food processing/production this means the introduction of a schedule of testing or observation of CCP AHMC EH 23 2/4/24

24. 5. Establish corrective actions If monitoring indicates that a critical limit has not been observed, it is necessary to know what action to take to correct the situation and to deal with the food that was produced while the critical control point was not under control For example, a temperature, time PH should be corrected at CCP AHMC EH 24 2/4/24

25. 6. Establish verification procedures Verification includes supplementary tests and procedures which will confirm that the HACCP system is working effectively It could also indicate that an HACCP plan requires modification AHMC EH 25 2/4/24

26. 7. Establish documentation and record keeping This should cover all documentation and records appropriate to the HACCP scheme, such as details of the hazard analysis, CCP and critical limit determination and results from monitoring and verification Documentation and record keeping should be appropriate to the nature of the operation AHMC EH 26 2/4/24

27. Example of a HACCP worksheet Describe product Draw process flow List Verification Step Hazard CCPs Critical Limits Monitoring Procedures Corrective Actions Records AHMC EH 27 2/4/24

28. Certification is the procedure by which officially recognized bodies provide written or equivalent assurance that foods or food control systems conform to requirements Certification of food may be, as appropriate, based on a range of inspection activities which may include continuous inspection, auditing of quality assurance systems, and examination of finished products 2/4/24 AHMC EH 28

29. Definition of terms Official Accreditation: is the procedure by which a government agency having authority formally recognizes the competence of an inspection and/or certification body to provide inspection and certification services AHMC EH 29 2/4/24

30. References FAO/WHO, codex alimentarius commission procedural manual revised, ome , 2023 General principles of food hygiene CAC/RCP 1-1969 Introduction to hazard analysis and critical control point (HACCP), Rome, 2023 2/4/24 AHMC EH 30