Haccp guidelines and status in india

about HACCP and their guidelines and status in idia

1. Haccp guidelines and status in India by N.sugandhi

2. definition HACCP: A systematic approach to the identification, evaluation, and control of food safety hazards. HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product

3. Steps for the application of HACCP

4. Guidelines for the application of haccp principles

5. Prerequisite Programs The WHO defines prerequisite programs as “practices and conditions needed prior to and during the implementation of HACCP and which are essential for food safety”. The production of safe food product requires that the HACCP system be built upon a solid foundation of prerequisite programs. These conditions and practices are now considered to be prerequisite to the development and implementation of effective HACCP plans.

6. Common prerequisite programs may include: Facilities. Supplier Control. Specifications. P roduction Equipment Cleaning and Sanitation. Personal Hygiene. Training. Chemical Control. Receiving, Storage and Shipping. Pest Control.

7. 1.Assemble HACCP team The first task in developing a HACCP plan is to assemble a HACCP team consisting of individuals who have specific knowledge and expertise appropriate to the product and process. It is the team's responsibility to develop the HACCP plan. Team should be Multidisciplinary team and include individual from areas (engineering, production, sanitation, quality assurance, and food microbiology) Need knowledgeable and experienced personnel to: conduct a hazard analysis identify potential hazards identify hazards which must be controlled

8. recommend controls, critical limits, and procedures for monitoring and verification recommend appropriate corrective actions when a deviation occurs recommend research related to the HACCP plan if important information is not known and validate the HACCP plan

9. 2.Describe product The HACCP team first describes the food. This consists of a general description of the food, ingredients, and processing methods Includes relevant safety information such as: composition, physical/chemical structure, microbial/static treatments (e.g. heat treatment, freezing, burning, smoking, etc.), packaging, Durability, storage conditions, and Method of distribution.

10. 3. Identify intended use The intended use should be based on the expected uses of the product by the end user or consumer. The intended consumers may be the general public or a particular segment of the population e.g. :( infants, immunocompromised individuals, the elderly, etc.)

11. 4.Construct flow diagram The purpose of a flow diagram is to provide a clear, simple outline of the steps involved in the process. The scope of the flow diagram must cover all the steps in the process which are directly under the control of the establishment.

12. 5.On-site confirmation of flow diagram The HACCP team should perform an on-site review of the operation to verify the accuracy and completeness of the flow diagram. Modifications should be made to the flow diagram as necessary and documented. [After these five preliminary tasks have been completed, the seven principles of HACCP are applied]

13. 6.Conduct a hazard analysis[principle 1] The purpose of the hazard analysis is to develop a list of significant hazards that are likely to cause injury or illness if not effectively controlled Areas to be considered: Raw materials and ingredients Product formulation Processing conditions Packaging Storage and distribution Preparation and use Target groups

14. 7. Determine Critical Control Points [principle 2] CCP = a step at which control can be applied and is essential to prevent, eliminate or reduce a hazard The information from hazard analysis is essential to identify which steps in the process are CCPs CCP decision tree: Used after hazard analysis Used at the steps with identified significant hazards

15. A subsequent step may be more effective in controlling a hazard and may be the preferred CCP More than one steps in the process may be involved in controlling a hazard More than one hazard may be controlled by a specific control measure.

16. 8. Establish Critical Limits for each CCP[principle 3] Critical limit = a maximum and/or minimum value to which a biological, chemical or physical parameter must be controlled at a CCP to prevent, eliminate or reduce a hazard to an acceptable level A critical limit is used to distinguish between safe and unsafe operating conditions at a CCP. Critical limits may be based upon factors such as: Temperature

17. time, physical dimensions, humidity, moisture level, water activity (aw), pH, salt concentration, available chlorine, viscosity, preservatives, sensory information such as aroma and visual appearance.

18. 9.Establish a Monitoring System for Each CCP[principle4] Monitoring = a planned sequence of observations or measurements to assess whether a CCP is under control and to produce an accurate record for future use in verification Purposes of monitoring: To facilitate tracking of the operation. If monitoring indicates that there is a trend towards loss of control, then action can be taken to bring the process back into control before a deviation from a critical limit occurs.

19. To determine when there is loss of control and a deviation occurs at a CCP, i.e., exceeding or not meeting a critical limit. To provide written documentation for use in verification

20. 10. Establish corrective actions [principle 5] Corrective actions are necessary when there is a deviation from established critical limits. An important purpose of corrective actions is to prevent foods which may be hazardous from reaching consumers. Corrective actions should include the following elements: a) determine and correct the cause of non-compliance; b) determine the disposition of non-compliant product c) record the corrective actions that have been taken .

21. 11. Establish Verification Procedures [principle 6] Verification = activities other than monitoring, to determine if the HACCP system is working correctly Examples of verification activities include: Review of the HACCP system and its records Review of deviations and product dispositions Confirmation that CCPs are kept under control Verification activities are carried out by individuals within a company, third party experts, and regulatory agencies.

22. 12.Establish Documentation and Record Keeping[principle7] Generally, the records maintained for the HACCP System should include the following: A summary of the hazard analysis, including the rationale for determining hazards and control measures. The HACCP Plan Listing of the HACCP team and assigned responsibilities. Description of the food, its distribution, intended use, and consumer. Verified flow diagram. HACCP Plan Summary Table that includes information for :

23. Steps in the process that are CCPs The hazard(s) of concern. Critical limits Monitoring Corrective actions Verification procedures and schedule Record-keeping procedures Support documentation such as validation records. Records that are generated during the operation of the plan.

24. Hacccp status in india The HACCP situation in overall food industry in India is still very dismissal. Whatever small effort that have been made have been limited to the organized sector which as such, has a small share in the overall industry For example: The organized diary sector, which apply HACCP principles in providing safe milk to consumers, just constitutes 15-16% of the entire dairy industry. Even though, it is heartening to see the progress made in HACCP implementation by dairy, marine & biscuit making industry.

25. In Indian context, where the food safety management system is not fully developed & the resources are inadequate, there is a need to develop a strategy for implementing the HACCP system in a phased manner across all pertinent sector and scales of the industry, particularly the unorganized sectors. The various barriers being faced to the implementation of HACCP include: Lack of concentrated efforts by stakeholders. Lack of customer and business demand. Financial constraints. Human resources constrains. & Inadequate infrastructure and facilities.

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