food standards - HACCP concepts and principles

food standards - HACCP concepts and principles

1. LECTURE 16
FOOD STANDARDS – HACCP CONCEPTS &
PRINCIPLES

2. 2
Food Standards - Codex Alimentarius
International
“Food Law” or “Food Code”
Indian Food Standards
(PFA, FPO, MMPO, Agmark, BIS & FSSAI)

3. Codex Alimentarius
Latin term for Food Law or food code
Codex Alimentarius is a group of international food standards,
adopted by the Codex Alimentarius Commission and uniformly
presented. The very term Codex Alimentarius is taken from the
Latin term Codex Alimentarius, meaning Food Law or Legal Food
Code. The Codex Alimentarius standards cover all basic food
types, raw, semi-processed and processed, that are intended for
distribution to the costumers. The regulations of the Codex refer
to food hygiene and quality, including microbiological
standards, food additives, pesticides and residues from
veterinary drugs, contaminants, food labeling and marketing,
methods for sampling and hazard analysis, food import and
export, certification system, etc. .

4. 4
Codex Commission
•Developed Codex in 1962
•Subsidiary of Food and Agriculture
Organization (FAO), United Nations (UN)and
World Health Organization (WHO)
•Joint venture between FAO and WHO to
formulate internationally accepted food
safety standards for protection of human
health and to ensure fair trade practices

5. Presentation 4.2
Codex Alimentarius Commission
•165 Member Nations.
•Adopt Codex Standards.
•Review of the provisional agenda.
•Review of Budget.
•Consumer protection;
•Fair practices in the food trade;
•Promoting coordination of all food standard work
undertaken by international governmental and non
governmental organizations.
OBJECTIVESOBJECTIVES

6. - Executive Committee
- 6 Regional Coordinating Committees.
- Commission Secretariat.
- 9 General Subject Committees .
- 11 Commodity Committees.
- 3ad-hoc Intergovernmental Task Forces
Structure of Codex Commission
Structure and contents of Codex Alimentarius
•Codex Alimentarius is composed of 14 volumes distributed
in 17 books
•Each book (by group of products) contains standards,
guidelines, recommendations...

7. 7
Codex Alimentarius
•Impacted quality and safety of world food supply
•Upgraded standards for manufacturing, processing, safety and quality
throughout world
•Increased international trade 800% since 1962
•Contributes to lowering of trade barriers and protectionism
•Ensures that products complying with Codex standards can be bought
and sold on the international market without compromising health or
interests of consumers
•Codex standards ensure product is safe internationally
•Review of member laws based in internationally accepted scientific and
technological standards

8. 8
Purpose of the Codex
Alimentarius
To protect consumer health
and economic interests and
to secure fair trade practices
in the food industry

9. 9
Codex Commission
•Coordination of all food standards
•Initiation and supervision of draft
standards
•Finalization of food standards
•Publication of standards worldwide
•Amend standards in face of new
technology

10. 10
Harmonization of International
Trade
•Differences in food laws and standards
developed independently can cause
barriers to trade between nations
•Often disguised as health or safety
measures but really designed to protect
local farm products or consumer
misconceptions (Genetic modifications)

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“Food” meaning under the
Codex
•“any substance, whether processed, partly
processed or raw, which is intended for
human consumption and includes drink,
chewing gum and any substance which has
been used in the manufacture, preparation or
treatment of food but does not include
cosmetics, tobacco or substances used solely
as drugs

12. 12
Codex Legal Tools:
•Codex Standards
•Codes of Practices
•Guidelines and
Recommendations

13. 13
Codex Standards
•Food requirements intended to provide consumers with a sound,
wholesome food product free from adulteration, correctly labeled
and presented.
•Explicitly quantifies and specifies in acceptable form, exactly what is
considered to be in compliance with regards to certain commodities
•International acceptance most importance consideration next to
safety
•Prescribed format used to develop each standard. Must include:
–Name, scope, description, essential composition and quality
factors, food additives, contaminants, hygiene, weights and
measures, labeling and methods of analysis and sampling

14. 14
Codex Standards
•Use HACCP in development of standards
•Flexible enough to allow member incorporate
them into existing legislation
•Strive for “international consensus”
•Now incorporate “risk analysis” methods
•8 step procedure to pass a standard
–Reviewed twice by CAC, twice by member and
twice by government and other interested parties

15. 15
Guidelines and Recommendations
•Basic tool used to help member nations in
elaboration of their standards to conform to Codex
•Not binding but accepted worldwide
•Very useful to developing countries
•Example: “Code of Ethics for International Trade in
Food”
•Commission can make guidelines “quasi-binding”
–i.e. SPS Agreement guidelines

16. 16
Food Labeling Under the Codex
•Codex General Standard for the Labeling of Prepackaged Foods
•Recognized labeling as important to both objectives of Codex
•Label = “any tag, brand, mark, pictorial or other descriptive matter,
written, printed, stenciled …to a container of a food”
•Codex General Guidelines on Claims
•Codex General Guidelines of Nutritional Labeling
–Not mandatory unless make nutrition claim
•Name of the food
•List of ingredients (in descending order)
•Net content and drained weight
•Name and address of manufacturer
•Country of origin
•Lot identification
•Date marking and storage instructions
•Instructions for use
Food Labeling Requirements under Codex Alimentarius

17. 17
Acceptance
•Member nation must formally accept Codex standard
•Types of acceptance:
–Full Acceptance:
•Product distributed freely under standard name if complies
with Codex standard
–Acceptance with specified variations:
•Product distributed freely only if complies with standard and
variation
•Target Acceptance
–Conforming product distributed freely but standard not
accepted until certain date
•Free Distribution
–Replaced “Target Acceptance”
–Free distribution of conforming products so long as
complies with national standard
•Non Acceptance
–Country refuses to accept standard in any form and
indicates whether or not it will allow free distribution of
Codex products

18. Presentation 4.2
1. Market access opportunities;
2. Increased opportunities for producers, exporters, consumers and
legal authorities in setting information regarding international food
quality and safety standards, and take part in their elaboration;
Advantages of active participation in CodexAdvantages of active participation in Codex
3. Possibilities to reach sustainability of the agricultural, fishery and
forestry sectors;
4. Guarantee the supply of safe, wholesome and nutritive products;
5. Contribute to achieve food security objectives.

19. 19
Codex Summary
•Codex Alimentarius is designed to ensure international acceptance in
terms of quality and economic interest of consumer and to ensure fair
trade practices
•Standards based on scientific principles such as HACCP
•Flexible so can be integrated into member’s National law
•SPS Agreement, GATT and NAFTA all encourage acceptance of Codex
standards
•Codex reflects international consensus on food law issues

20. Presentation 4.2
FAO FOOD SAFETY FAO FOOD SAFETY
PUBLICATIONSPUBLICATIONS
•Manuals of food quality control (series of 17)
http://www.fao.org/es/ESN/publications/pub_control_en.stm
•Food Quality and Safety Systems - A Training Manual on Food
Hygiene and the Hazard Analysis and Critical Control Point
(HACCP) System.
http://www.fao.org/es/ESN/publications/pub_quality_en.stm

•Improving the Quality and Safety of Fresh Fruits and Vegetables: a
Practical Approach. FAO/ESNS.
http://www.fao.org/es/ESN/food/foodandfood_fruits_en.stm
•Guidelines for developing an effective national food control
system.
http://www.fao.org/es/ESN/publications/pub_cont rol_en.stm

21. 21
Food Safety System - HACCP
•HACCP is an abbreviation for the

“Hazard Analysis and Critical Control Point”
•The HACCP technique itself is a logical system of control,
based on the prevention of problems.
•Systematic and general approach allows design of operation
specific programs
•A management tool used to protect the food supply against
biological, chemical and physical hazards
•Design and evaluation of control systems

22. 22
WHY HACCP??
•A Food Safety Plan minimizes the limitations of traditional food
management systems such as end-product testing and inspection
•Make the product safely
•Minimize the possibility of food poisoning
•Enhance the consumer’s confidence
•Promote the competitive advantage
•In a long run, a Food Safety Plan lowers production cost on raw
material wastage and food recall
•Enhance reputation and credibility of enterprise

23. 23
Origin of HACCP
•Pioneered in the 1960’s
•First used when foods were developed for the space program
•Adopted by many food processors and the U.S. government
•The first work on HACCP was done at the Pillsbury Company, in
collaboration with NASA
1.Conduct hazard analysis and identify preventive measures
2.Identify Critical Control Points (CCPs)
3.Establish critical limits
4.Establish monitoring procedure for Critical Control Points
(CCPs)
5.Establish corrective actions
6.Establish verification procedures
7.Establish record-keeping and documentation procedures
Seven Principles of HACCP

24. 24
Principle 1
•Identify the potential hazards associated with a food and measures to
control those hazards are identified. A food safety hazard is any
biological, chemical or physical property that may cause a food to be
unsafe for human consumption.
Principle 2
•Determine the Critical Control Points (CCP’s) in a food's production --
from its raw state through processing and shipping to consumption
by the consumer--at which the potential hazard can be controlled,
eliminated, or reduced to acceptable levels.

25. 25
Principle 3
•Establish preventive measures with critical limits for each control
point. For a cooked food, for example, this might include setting the
minimum cooking temperature and time required to ensure the
elimination of any harmful bacterial.
•A critical limits is defined as “The maximum or minimum value to
which a physical, biological, or chemical hazard must be controlled at
a critical control point.”
•Maximum value:
–E.g. Maximum temperature for cool storage - 4  C.
•Minimum value:
–E.g. Milk Pasteurization 71.7  C for 15 seconds.
–E.g. Industrial meat cooking are that the centre temperature
achieves 70C for at least 2 minutes.
Examples

26. 26
Principle 4
•Establish procedures to monitor the critical control points. Such
procedures might include Who, What, When and How of monitoring.
•Example:
–The “Who” is the cook on duty.
–The “What” is the temperature of the oven.
–The “When” is every hour (＋/ － 5 minutes).
–The “How” is the oven temperature device.
Principle 5
•Establish corrective actions to be taken when monitoring shows that a
critical limit has not been met.
•Corrective actions include
–Raise the cooking temperature
–Extend cooking time
–Adjust
–Recall and discard products

27. 27
Principle 6
•Establish procedures to verify that the system is working properly--for
example, testing time and temperature recording devices to verify that
a cooking unit is working properly.
•Some examples of verification are:
–The calibration of process monitoring instruments
–Direct observation of monitoring activities and corrective actions
–Sampling of product
–Monitoring records review and inspection
Principle 7
•Establish effective recordkeeping to document the HACCP system.
This would include

–Records of hazards
–Their control methods
–The monitoring of safety requirements
–Action taken to correct potential problems.