HACCP in the United Kingdom

Formal UK Government initiatives to encourage the implementation of HACCP based control systems began in the early 1990s. Early consideration was given to HACCP training activities for both industry and food control officials.In the early 1990s HACCP systems were increasingly introduced by the UK food industry through supplier specification requirements. From 1993 onward, legal requirements for HACCP based controls were progressively introduced through European single market legislation. Subsequently a range of central UK guidance has been produced to encourage and assess HACCP based control systems in UK food businesses.     

Incorporating HACCP into national food control systems - Analyzing progress in the United Arab Emirates

Today governments and other parties involved in food control are under constant pressure to find more efficient and effective mechanisms to carry out their mandates for food control. This has led to international recognition of the importance of the HACCP system as a food control tool and guidance on the role of government agencies in the application of such a system has been developed. Based on this international guidance, four main elements identified as key activities have been used in this study to evaluate the progress of HACCP implementation in the UAE. The internal Strengths and Weaknesses, as well as the external Opportunities and Threats that the government is facing towards the implementation of a HACCP-based food control system have been identified. The analysis shows that the government’s dedicated role has been an essential driving force to encourage the implementation of a HACCP-based food control system. Some areas of difficulty, including the dependence on high levels of food imports, are highlighted.     

HACCP “train-in-action” program in the Lithuanian dairy industry

Training in the application of the HACCP method has been performed in the Lithuanian dairy industry, in the frame of a technical assistance project financed by the European Commission (PHARE Programme).The guidelines adopted by the Codex Alimentarius Commission for the application of the HACCP method (Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its application, Annex to CAC/RCP 1-1969, Rev. 3 (1997a), Codex Alimentarius, Supplement to vol. 1B , General Requirement (Food Hygiene).), the specific training package prepared by FAO for this purpose (Rome, 1997) and the EU directives (93/43/EEC–92/46 EEC–94/71 EEC) have been used as reference for the preparation and implementation of training activities.The programme was organised in two main phases with different and complementary training approaches. After a 4-day intensive training session on food hygiene and HACCP held for all recipients at a training centre, the project team visited each of the 10 dairy plants selected by the Lithuanian Government, to provide on-site & on-the-job training to concerned factory and government staff. Each plant was visited at least twice. First, by teams of foreign and local experts during 2–3 days. Second, by local experts only, in order to provide an additional 2–3 days input on HACCP application.The first phase (training session) was a useful preparatory exercise, but the “on-site sessions” showed that in depth understanding of the HACCP method could be better achieved through such approaches. Exercising at plant level, on practical cases, with the process lines within reach, made it possible to overcome several barriers to the transmission of information. This approach in which foreign and local experts interact during training, was also an opportunity for the recipients to understand how to comply more precisely with the national and international standards for food hygiene.     

Barriers and benefits of the implementation of food safety management systems among the Turkish dairy industry: A case study

The aim of this research was to determine the barriers and advantages of the Hazards Analysis and Critical Control Points (HACCP) and food safety programs (FSPS) employed by the dairy industry in Ayd?n, Turkey. By conducting face-to-face interviews and using questionnaires, the structure of Ayd?n dairy plants’ food safety management systems was characterized. The questionnaires elicited information about the applications of food safety systems, dairy plant managers’ opinions about any inspection systems, and their expectations for government and local legal authorities in food safety systems. Twenty-eight operating dairy plants in Ayd?n with a production licence from the Ministry of Food, Agriculture and Livestock show activity in the sector for more than 10 years (53.5%) with joint-stock or limited company status (60.7%). These plants produce white cheese, fermented milk products and butter. Implementing a clear and efficient food safety management system can improve legal issues (85.7%) and increase client trust (64.3%). This is positively correlated with the ages of dairy plant managers in the dairy industry in Ayd?n (p < 0.05 and p < 0.01). All the same, not understanding the HACCP was specified as one of the main barriers to its utilization. Almost half of managers (46.5%) reported not really knowing what HACCP was, while 35.8% reported that it was too expensive to employ. On the other hand, the main difficulties with prerequisite program (PRP) applications in Ayd?n dairy plants was determined to be a result of insufficient physical conditions (35.7%) and cost (46.4%).A lack of knowledge relating to and the cost of HACCP and other food safety programs were the main barriers to implementation in the Ayd?n dairy industry. Providing periodical training and consultation services for FSMS applications in the dairy industry by the government and also providing financial support must be provided.     

HACCP and transparency

Twenty years after its first publication in the US, the HACCP system of food safety approached its current pinnacle of success in 1992 with the virtually simultaneous publication of HACCP principles and guidelines for application documents by the NACMCF and the CAC/CFH. Since then, the necessary foundation of prerequisite programs has been elaborated. Both HACCP documents were refined in 1997. All of these developments were entirely transparent. In recent years, the US regulatory agencies have promulgated three major HACCP rules for specific segments of the industry: meat and poultry products (1996), fish and fishery products (1997), and juices (2001). These specific HACCP rules, rather than maintaining the transparency of the global HACCP documents, have clouded the waters. A somewhat similar development can be noted in the EU's application of its precautionary principle. HACCP cannot provide greater transparency in the food supply chain in the context of this type of opaque regulatory environment. Rather, greater transparency, and improved public health protection, must be realized through the development of voluntary science based systems, especially involving the food processing industry, where the very idea of HACCP was conceived and implemented.     

Implementation of HACCP and prerequisite programs in food businesses in Turkey

The objectives of this study was to determine food safety practices and procedures related to the hazard analysis critical control point (HACCP) programme and prerequisite programme implementation in food businesses. One hundred and nine food businesses in Turkey were assessed for HACCP-prerequisite programmes and food safety practices. Only eight food businesses had implemented the HACCP system in food businesses. Directors and employees often have insufficient knowledge regarding the basics of food hygiene. Results indicated that proper food safety practices and prerequisite food safety programmes for HACCP were often not being followed in many food businesses. Time and temperature errors and inadequate handwashing practices were wide in the most food businesses. Emphasis on implementing prerequisite programmes in preparation for HACCP is needed in food businesses. The problems of implementing HACCP in food businesses have been namely a low level of food hygiene management training, high staff turnover rate, lack of motivation, lack of financial resources, inadequate equipment and physical conditions of the facility and failure of government.     

Foodborne diseases in Malaysia: A review

This paper reviews foodborne diseases occurring in Malaysia and the strategies taken by the Malaysian government. Half of the foodborne related diseases from the early 1990s until today were associated with outbreaks in institutions and schools, mostly due to unhygienic food handling procedures. Outbreak surveillance and monitoring, training and Hazard Analysis Critical Control Point (HACCP) implementation at food service establishments all play a vital role to prevent and/or reduce foodborne diseases. Some of the key agencies from the Malaysian Ministry of Health, academia, industries and research institutions continue to strengthen their collaboration and networking in order to coordinate the prevention and control of foodborne diseases and thus improve public health. Developments to date have shown improvement in surveillance and monitoring. In Malaysia, the main contributing factor to foodborne diseases was identified as insanitary food handling procedures which accounted for more than 50% of the poisoning episodes. Food handlers play a major role in the prevention of food poisoning during food preparation; hence, food handler training is seen as one of the main strategies to increase food safety practices. There are 125 accredited food handlers’ training institutes as of September 2010. The application of knowledge and skills from training into the workplace is important and reasons for limitations of training initiatives are discussed.     

Comparison of implementing HACCP systems of exporter Mexican and Chinese meat enterprises

International trade scrutinises food safety practices and procedures, and food businesses have to review their safety procedures more rigorously. HACCP is increasingly relied on to ensure food safety in both meat-producing and meat-processing enterprises. The objective of this study was to compare incentives, costs, difficulties and benefits of Chinese and Mexican meat-exporting enterprises related to food safety management systems implementation. A questionnaire was applied to identify the main factors involved in HACCP implementation. Data were collected among 32 Chinese and 42 Mexican companies, and analysed using the SAS package. The implementation of the HACCP system was filled out in all exporting meat industries. The results indicated that the major incentives were related to improving product quality for both countries, whilst improving control of the process was the first motivation in the Chinese industry and access to new foreign markets was the first motivation in the Mexican one. In addition, both countries' industries reported that staff training was the most important implementing cost, while product testing was the major operating cost. The difficulties found during HACCP implementation and operation activities were associated with availability of personnel for other tasks for China and costs of certification for Mexico. The reported benefits were relevant for the two countries, due to the ability to reduce microbial counts and increased access to foreign and domestic markets. A better understanding of the costs and benefits associated with HACCP systems could be helpful and is necessary in every segment of the food chain in every sector of domestic and international markets in order to assure food quality and safety.     

The Cold Chain,one link in Canada’s food safety initiatives

The Cold Chain has always played an important role in food safety within the global market. The Canadian government has recognized it has an important role in the food continuum. In partnership with industry, national voluntary enhanced food safety systems, based on Codex Alimentarius (HACCP) principles, are being developed within Canada. These efforts will contribute towards food safety and will build confidence in foodstuffs grown, prepared and sold at all levels of trade and abroad.     

HACCP – The difficulty with Hazard Analysis

HACCP is a key element of modern food safety management practice such that design, implementation, control and management of HACCP systems are crucial to the production of safe food products. Whilst it is widely accepted that food companies should apply HACCP, understanding of the factors impacting successful HACCP application is limited and this knowledge is important to the delivery of systems that will control all relevant food safety hazards. HACCP principle 1, Conduct a Hazard Analysis, forms a central pillar of any HACCP plan since hazards need to be identified, analysed and understood before effective control measures can be specified. However limited guidance is available to HACCP teams on exactly how to approach the application of this principle. This paper discusses an investigation into the application of HACCP principle 1 by HACCP teams operating within manufacturing sites of a multinational food company. Using a combination of HACCP knowledge testing and HACCP plan assessment, the study identified weaknesses in knowledge of significant hazard identification and errors in the hazard analysis process, including errors in application of structured risk evaluation methods. Findings suggest that this is an area of difficulty for HACCP teams and that further detailed guidance in the application of this HACCP principle is urgently needed.     

Implementation of HACCP in food businesses: the way ahead

Food-borne diseases constitute an important public health problem in both developed and developing countries. Although their health and economic aspects are often obscured by insufficiency of data, available evidence on incidence and associated costs of medical care indicates that they are a major cause of morbidity, and a drain on resources. A joint WHO/FAO expert committee on food safety asserts that illness due to contaminated food is probably the most widespread health problem in the contemporary world, and an important cause of reduced economic productivity. Given the inadequacies of traditional approaches to food safety control, viz. inspection and end-product testing, there is a need to apply such other strategy of proven effectiveness as the Hazard Analysis Critical Control Points (HACCP) system which has been described as the most viable means for the prevention of food-borne diseases yet devised. While there is an extensive literature suggesting the effectiveness of HACCP in preventing food-borne diseases, food operators have yet to embrace it with the anticipated enthusiasm. This paper examines factors that are likely to hinder wider acceptance and practical implementation of HACCP in food operations and discusses measures to overcome them. It is concluded that HACCP training and education of food operators and food regulatory officials is a conditio sine qua non for the realization of the fullest benefits of the strategy.     

The HACCP system implementation in small businesses of Madrid’s community

The main goal of this paper is addressed to evaluate the HACCP system implementation in small food industries of Madrid’s autonomous community. Important practical barriers about HACCP development have been identified. There were investigated the manufacturing food industries of animal origin during 5 years, between 1999 and 2003. The research analyzed areas concerning business demand, legal requirements and quality management systems, food industry size, human resources, technical support and assessors, prerequisites, time scale and HACCP implementation official assessment. Conclusions have met the beginning of HACCP system implementation by food industries following the application of a strategic plan and public health program, as well as several difficulties in small food industries with regard to HACCP system applying, and the fundamental influence of prerequisites implementation and management commitment on effective HACCP system. To overcome such barriers, it is proposed a strategy, which includes all different stakeholders.     

HACCP development and regulatory assessment in the United States of America

Hazard Analysis Critical Control Point (HACCP) is internationally recognized as the best method of assuring product safety by controlling foodborne safety hazards. Currently, within the USA, the FDA has mandated HACCP for fish and fishery products and is proposing mandating HACCP for fruit and vegetable juices. The USDA has mandated Pathogen Reduction/HACCP requirements for meat and poultry processing, and the NMFS Seafood Inspection Program operates a voluntary HACCP program for seafood plants. The requirements for mandatory implementation and proposed regulations represent a significant change in the manner in which foods are regulated for food safety and necessitate a new understanding of the different roles and responsibilities between the food industries and the regulatory agencies within the USA. Each agency will approach the evaluation process differently given their unique legislative authorities and programmatic operations. Nevertheless, each agency agrees that HACCP is the best food control system of choice and is committed to improve food safety requirements.     

New Zealand approaches to HACCP systems

HACCP is becoming an increasingly important component of food safety assurances for international trade and this includes the expectation that the exporting country will meet similar or equivalent HACCP requirements to those of the importing country. The influence of market access requirements and the existing legislative requirements and infrastructure of New Zealand determine the government’s role in assessing HACCP systems. Recent structural changes in New Zealand has introduced flexibility in this role. The importance of building blocks for HACCP such as prerequisite programmes, food safety objectives, generic HACCP plans, HACCP specifications, and audit competency requirements are emphasised. Government role in assessment is discussed, including the initial “recognition” of a validated HACCP plan followed by performance-based compliance audits.     

Technical barriers to Hazard Analysis Critical Control Point (HACCP)

During the last three decades, Hazard Analysis Critical Control Point (HACCP) has been progressively introduced and applied for the benefit of the food industry. However, it should be recognised that HACCP systems have not been homogeneously implemented across all food industry sectors. Reasons for not implementing, maintaining and updating HACCP programmes cannot be explained purely in terms of unwillingness by manufacturers but rather by the presence of technical barriers that may impede the application of the system. Technical barriers represent all those practices, attitudes and perceptions that negatively affect the understanding of the HACCP concept and hence the proper and effective implementation and maintenance of the HACCP principles. This paper describes the potential barriers that may impede the correct use of HACCP before it has been implemented, during the process of implementation and after it has been implemented. Until barriers impeding HACCP have been resolved, HACCP systems will not be implemented throughout the whole food chain and it will not be able to reach its full potential as prerequisite for the international trade of foodstuffs.     

HACCP does not work from Farm to Table

Because of its inability to detect hazards that occur a low incidence, the quality control system was supplanted by the HACCP system to provide assurance of food safety. The global use and success of the HACCP system in the food processing industry created false expectations that it could be used successfully in all steps of the food supply chain, from Farm to Table. However, the lack of definitive critical control points that could eliminate or control identified hazards prevents the effective use of HACCP in all steps of the supply chain. Food safety measures can be used at each step in the supply chain, but most of these measures will be prerequisite programs rather that critical control points from a HACCP system. To better focus on the application of effective food safety control measures, we must communicate in terms of “Farm to Table Food Safety”, rather than “Farm to Table HACCP”.     

HACCP-based food quality control and rapid detection methods for microorganisms

Foodborne disease is one of the most widespread problems of the contemporary world. Numerous microbiological hazards and risks are associated with different areas of the food industry. The Hazard Analysis Critical Control Point (HACCP) concept is a systematic approach to ensuring food safety. The implementation of an HACCP system is closely connected with microbiological quality control. Rapid microbiological methods are being extensively developed. The methods are based on several different principles of direct or indirect detection of microbes. In the HACCP system, these methods can be used when the system is developed, implemented and maintained. Successful combination of the HACCP programme and rapid microbiological methods may help the industry to find new ways of obtaining reliable results more efficiently and of ensuring food safety.     

A Swot analysis of HACCP implementation in Madagascar

Malagasy government is updating its legal and regulatory framework to develop a sound national food control system. In this context, promoting good hygienic practices and HACCP principles where appropriate, are important components to ensure that food safety goals are met throughout the food chain. Relevant institutions and laboratories were identified regarding four main responsibilities for which the commitment of government is vital (food policy, risk assessment, legislation, public authorities). The paper highlighted then the internal Strengths and Weaknesses, as well as the external Opportunities and Threats, the government is facing towards the implementation of GHPs and HACCP system.     

Seafood safety and quality: An analysis of the supply chain in the Sultanate of Oman

The globalization of trade in fish has created many challenges for the developing world specifically with regard to food safety and quality. International organisations have established a good basis for standards in international trade. Whilst these requirements are frequently embraced by the major importers (such as Japan, the EU and the USA), they often impose additional safety requirements and regularly identify batches which fail to meet their strict standards. Creating an effective national seafood control system which meets both the internal national needs as well the requirements for the export market can be challenging. Many countries adopt a dual system where seafood products for the major export markets are subject to tight control whilst the majority of the products (whether for the local market or for more regional trade) are less tightly controlled. With regional liberalization also occurring, deciding on appropriate controls is complex. In the Sultanate of Oman, fisheries production is one of the countries' chief sources of economic revenue after oil production and is a major source of the national food supply. In this paper the structure of the fish supply chain has been analysed and highlighted the different routes operating for the different markets. Although much of the fish are consumed within Oman, there is a major export trade to the local regional markets. Much smaller quantities meet the more stringent standards imposed by the major importing countries and exports to these are limited. The paper has considered the development of the Omani fish control system including the key legislative documents and the administrative structures that have been developed. Establishing modern controls which satisfy the demands of the major importers is possible but places additional costs on businesses. Enhanced controls such as HACCP and other management standards are required but can be difficult to justify when alternative markets do not specify these. These enhanced controls do however provide additional consumer protection and can bring benefits to local consumers. The Omani government is attempting to upgrade the system of controls and has made tremendous progress toward the implementation of HACCP and introducing enhanced management systems into its industrial sector. The existence of strengthened legislative and government support, including subsidies, has encouraged some businesses to implement HACCP. The current control systems have been reviewed and an SWOT analysis approach used to identify key factors for their future development. The study shows that seafood products in the supply chain are often exposed to lengthy handling and distribution process before reaching the consumers, a typical issue faced by many developing countries. As seafood products are often perishable, they safety is compromised if not adequately controlled. The enforcement of current food safety laws in the Sultanate of Oman is shared across various government agencies. Consequently, there is a need to harmonize all regulatory requirements, enhancing the domestic food protection and to continue to work towards a fully risk-based approach in order to compete successfully in the global market.