HACCP in practice

The hazard analysis critical control point system (HACCP) has been evolving in the food industry since it was first deliberated by the First National Food Protection Conference. Small- and medium-sized enterprises (SMEs) are companies with fewer than 500 full-time employees. This article addresses the implementation of HACCP in SMEs, highlighting some of the problems. The problems can be arranged in four groups: insufficient technical resources, concentration of functions, time and financial power. It is the conclusion of this article however, that there are no barriers to the application of HACCP in all food production operations.     

HACCP in Australian food control

This paper details the reform of food hygiene legislation in Australia as an example of how Australian governments redefined their roles and responsibilities in assessing Hazard Analysis and Critical Control Point (HACCP) like systems. The paper describes the process of reform, the current hygiene legislation and the cultural change that the reforms promoted. The shift from inspection of food business to auditing of food safety systems implemented by business is also discussed. The paper also addresses the scope of a proposed national audit system, including the audit process, the necessary auditor competencies and training of auditors. The paper concludes by listing the issues yet to be resolved in the reform process.     

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.     

HACCP economics in fish processing plants

This paper is aimed to show in a quantitative way the tech-economic advantages of applying a HACCP-based system in fish processing plants with a focus on the quality costs methodology. Quality costs before and after HACCP implementation at three fish processing plants located in Latin America are analyzed. The problems encountered and the resulting benefits are also described. Some of the findings demonstrate that a HACCP-based system implementation reduces failure costs, improves quality, and allows for better knowledge of production planning and control, showing that in the first years of HACCP implementation, when failure costs are over 80% of TQC, each dollar expended in controllable costs returns more than two dollars in failure savings.     

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.     

Time-temperature transparency in the cold chain

A study concerning time-temperature information sharing behavior in the one-step forward chilled and frozen food supply chains was conducted. We mailed 1774 questionnaires to food manufacturing companies in Taiwan with a response rate of 7.0%. We showed that obtaining raw materials time-temperature information from suppliers was more difficult than obtaining processed food product information from food manufacturers. The determinant factors considered were also different. For sharing time-temperature information on raw materials during distribution from suppliers to food manufacturers, the relative power of food manufacturers, business strategy, and raw material quality uncertainty were important. However, for sharing information on processed product during distribution from food manufacturers to buyers, only business strategy and processed product quality uncertainty were important. This implies that requesting information from suppliers requires more effort. In addition, when zooming in, we found that the time-temperature sharing strategies of companies differ in the subsectors. For instance, the chilled food sector has higher willingness to share time-temperature information than the frozen food sector.     

Reducing the burden of HACCP on SMEs

Despite the acknowledged contribution of Small and Medium Enterprises (SMEs) to the food industry there is increasing evidence that Hazard Analysis Critical Control Point (HACCP) implementation is limited in this sector, with the burden of implementation perceived as potentially insurmountable. Using an action research methodology, this in-depth, government funded research project took the form of a two stage, 18 month investigation into methods of reducing burdens of HACCP on SMEs. Stage one indicted that SMEs see HACCP as a difficult, complex set of activities requiring great amounts of time effort and with few, if any, perceived benefits. In stage two, however, with the help of research tools developed, a number of SMEs completed HACCP and many made good progress on a tight timescale. This research thus concludes that SMEs can achieve HACCP if they are provided with sufficient guidance and support in a context of general consensus of HACCP terminology and requirements. Recommendations are made, many of which have been subsequently adopted by the UK Food Standards Agency.     

HACCP implementation in the Thai fisheries industry

As the implementation of HACCP is making headways in food safety management systems of fishery industry in Thailand, the role of the department of Fisheries is also changing. In addition to the inspection for compliance to GMPs, other regulatory requirements, the fish inspectors have to assume new responsibilities and these include validation and verification of the HACCP plan and implementation of the HACCP system.     

Embedding Islamic dietary requirements into HACCP approach

Many researches into food safety systems have focused on the private standards created by private firms including companies and NGOs. They mirror the increasing importance of food safety, regulation and also apply HACCP in regulating matters related to food hygiene. This paper discusses on the applicability and embedment of Islamic dietary requirements along with HACCP approach. Coalition of Islamic dietary law and HACCP principles in relating to matters such hygienic, wholesome and halal food have become increasingly important in global food value chain. It gives the advantages for many organizations to adopt and create a dynamic interchange environment to implement, conform and enforce standard-setting for haram substance free products.     

HACCP effectiveness between ISO 22000 certified and non-certified dairy companies

The purpose of the study is to determine the differences between the ISO 22000 certified and non-certified dairy companies with regard to the HACCP (Hazard Analysis Critical Control Points) Food Safety System (FSS) effectiveness. The HACCP FSS effectiveness is defined in the present study as the degree of the achievement of the system objectives (identification, assessment and the control of food borne safety hazards). A research study was carried out in 74 Greek dairy companies using a structured questionnaire. The differences between the ISO 22000 certified and non-certified dairy companies (both implementing HACCP principles) with regard to HACCP effectiveness are determined through non parametric tests such as the Chi-square Test and the Mann–Whitney Test. The vast majority of the participating in the present study dairy companies are small and medium-sized enterprises (SMEs). The ISO 22000 certified dairy companies significantly outperform the non-certified with regard to the HACCP FSS effectiveness, in other words to the degree to which the objectives of HACCP are achieved. Thus, managers of dairy SMEs taking advantage of the structured organization and the documented procedures provided by the ISO 22000 standard can increase the level of achieving the objectives of the HACCP FSS, in other words HACCP effectiveness. In doing so, dairy SMEs can set the foundations in order to optimize the conditions under which safe food is provided, minimize the possibility of food non-conformities and scandals, increase market share and consequently withstand the current downturn.     

Implementation and effectiveness of the HACCP and pre-requisites in food establishments

The aim of this paper was to identify the most important weaknesses in the implementation and effectiveness of the pre-requisites and HACCP found in food establishments. To cover these objectives, official control audits of the manuals and their implementation in 1350 small and 66 medium size organizations: restaurants, hotels and cafeterias in one area of the Valencian region (Spain) were carried out from 2007 to 2010. The microbiological quality of 1054 ready-to-consume dishes was also evaluated as an indicator of the effectiveness of the control at Critical Control Points. The results showed that the main deficiencies in the implementation of the pre-requisites and HACCP were found in conditions and structural design followed by hygiene & cleaning. Moreover, the analysis of Listeria monocytogenes in dishes at the time of consumption shows that 99.6% were of good microbiological quality. This indicates that in relation to this hazard, the implementation of safety management systems in the majority of the food establishments was effective. These results demonstrate the crucial role played by official control to ensure the welfare of consumers and how it facilitates continuous improvement in the safety management of these businesses.     

Barriers of HACCP team members to guideline adherence

A cognitive-behavior model to evaluate barriers to HACCP guideline adherence by HACCP team members was developed. It was based on the theory of experiential learning where knowledge, attitude and behavior must be sequentially overcome. Twenty-seven HACCP team members from four food processors participated to assess barriers to guideline adherence. Non-awareness to HACCP guideline was a major barrier. The national government was recognized as key source of HACCP information. Commitment to adopt HACCP guideline was established. Also, the need for food processor management to understand that teams must be multidisciplinary to ensure guideline adherence has been established.     

The role of government agencies in assessing HACCP

There is worldwide evaluation and reorganization of food inspection and control systems geared towards improving efficiencies, rationalizing human resources and introducing risk analysis-based approaches. The HACCP principles play a pivotal role in these preventive approaches. Their application is a responsibility of the food industry, whereas government control agencies are responsible for monitoring and assessing their proper implementation. This paper reviews some of the issues pertinent to HACCP assessment, namely its purpose, activities involved, frequency of assessment, HACCP approval/certification, qualifications and training of assessors. It is based on the experience of the author in training and assisting industry and government agencies in implementing HACCP-based quality systems, especially in developing countries, where food export has a major impact on the national economies.     

How to make HACCP really work in practice

A HACCP system that really works in practice will depend on the competency of the people who both developed it and who operate it, and the prerequisite programmes, which support it. If it is to be truly successful then there must be an overriding internal belief in the HACCP approach and what it can do for the business once properly implemented. There are fundamental issues concerning the Training and Education which need to be considered, such as the variable quality of education and training available on a global basis, impinge on the ability of HACCP teams to conduct a Hazard Analysis. Compounded with this is the general weak understanding of the HACCP and prerequisite programme relationship and of the implementation and maintenance phases … on how to make it really happen. These elements are considered against four key stages to the application of HACCP principles.     

The use of quantitative risk assessment in HACCP

During the hazard analysis as part of the development of a HACCP-system, first the hazards (contaminants) have to be identified and then the risks have to be assessed. Often, this assessment is restricted to a qualitative analysis. By using elements of quantitative risk assessment (QRA) the hazard analysis can be transformed into a more meaningful managerial tool. In this way the effect of control measures can be quantified, so the occurrence of contaminants in the endproducts can be estimated. Also, the quantitative risk assessment is a tool to derive or validate control measures and critical limits at process steps (CCPs). The practical use of quantitative risk assessment is demonstrated by two examples: the risk of raw fermented sausages and the risk of a pressurized meat product. It can be concluded that quantitative risk assessment is a powerful combination of food microbiology, modelling and applied statistics. It is recommended as the input for managing food safety issues as an extension or validation of the HACCP-system.     

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.     

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”.     

An international future for standards of HACCP training

The 4th International Meeting of the Noordwijk Food Safety Forum in March 2001 concluded with a workshop on 17th March 2001. The workshop’s aim was to consider ways of building upon the WHO’s 1995 Report on the training aspects of HACCP. It reviewed the report, the principal features of training design and examined the practical aspects of standardising HACCP training globally. It found that such a project would be feasible. However, it acknowledged that the support and backing of the WHO, FAO and national governments were an essential prerequisite for success.