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EFFECTIVE FUNCTIONING OF HACCP SYSTEM OBLIGATIONS OF OPERATORS & OFFICIAL CONTROLS

EFFECTIVE FUNCTIONING OF HACCP SYSTEM OBLIGATIONS OF OPERATORS & OFFICIAL CONTROLS. FOOD BUSINESS OPERATOR’S OBLIGATIONS.

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EFFECTIVE FUNCTIONING OF HACCP SYSTEM OBLIGATIONS OF OPERATORS & OFFICIAL CONTROLS

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  1. EFFECTIVE FUNCTIONING OF HACCP SYSTEMOBLIGATIONS OF OPERATORS & OFFICIAL CONTROLS

  2. FOOD BUSINESS OPERATOR’S OBLIGATIONS • ‘Food business’ means any undertaking whether for profit or not and whether public orprivate, carrying out any of the activities related to any stage of production, processingand distribution of food. • • ‘Food business operator’ means the natural or legal persons responsible for ensuringthat the requirements of food law are met within the food business under their control.

  3. FOOD BUSINESS OPERATOR’S OBLIGATIONS • 1.1. 178/2002 Article 17 • Food … business operators at all stages of production, processing, and distributionwithin the businesses under their control shall ensure that foods … satisfy therequirements of food law which are relevant to their activities and shall verify thatsuch requirements are met. • 1. 2. 852/ 2004 Article 1 • This Regulation [852/2004] lays down general rules for food business operators on thehygiene of foodstuffs, taking particular account of the following principles: • (a) primary responsibility for food safety rests with the food business operators; • (d) general implementation of procedures based on the HACCP principles, togetherwith the application of good hygiene practice, should reinforce food businessoperators’ responsibility.

  4. FOOD BUSINESS OPERATOR’S OBLIGATIONS • 1.3. 852/2004 Article 3 • Food business operators shall ensure that all stages of production, processing anddistribution of food under their control satisfy the relevant hygiene requirements laiddown in Regulation 852/2004. • 1. 4. 852/2004 Article 4 point 2 • Food business operators carrying out any stage of production, processing anddistribution of food after [primary production] shall comply with the general hygienerequirements laid down in Annex II [of Regulation 852/2004] and any specificrequirements provided for in Regulation 853/2004.

  5. FOOD BUSINESS OPERATOR’S OBLIGATIONS • 1. 5. 852/2004 Article 4 point 3 • Food business operators shall, as appropriate, adopt the following specific hygiene measures: • (a) compliance with microbiological criteria for foodstuffs; • (b) procedures necessary to meet targets set to achieve the objectives of this Regulation; • (c) compliance with temperature control requirements for foodstuffs; • (d) maintenance of the cold chain; • (e) sampling and analysis. • 1. 6. 852/2004 Article 4 point 6 • Food business operators may use the National/Community guides as an aid tocompliance with their obligations under this Regulation.

  6. FOOD BUSINESS OPERATOR’S OBLIGATIONS • 1. 7. 852/2004 Article 5 point 1 • Food business operators shall put in place, implement and maintain a permanentprocedure or procedures based on the HACCP principles. • 1. 8. 853/2004 Article 5 point 4 • Food business operators shall: • (a) provide the competent authority with evidence of their compliance with paragraph1 in the manner that the competent authority requires, taking account of the natureand size of the food business; • (b) ensure that any documents describing the procedures developed in accordancewith this Article are up-to-date at all times; • (c) retain any other documents and records for an appropriate period.

  7. OFFICIAL CONTROL REQUIREMENTS • ‘Official control’ means any form of control that the competent authority performs forthe verification of compliance with feed and food law, animal health and animal welfarerules. • The competent authority shall verify compliance with the rules and criteria laid down in Regulations in accordance with Regulation EC No 882/2004.

  8. OFFICIAL CONTROL REQUIREMENTS • 854//2004 Article 4 points 2 – 9 1. The competent authority shall carry out official controls to verify food businessoperators’ compliance with the requirements of: • (a) Regulation (EC) No 852/2004; • (b) Regulation (EC) No 853/2004; and • (c) Regulation (EC) No 1774/2002 [Animal By-products].

  9. OFFICIAL CONTROL REQUIREMENTS 2. The official controls include: • (a) audits of good hygiene practices and hazard analysis and critical control point(HACCP)-based procedures; • (b) the official controls specified in Articles 5 to 8; and • (c) any particular auditing tasks specified in the Annexes.

  10. OFFICIAL CONTROL REQUIREMENTS 3. Audits of good hygiene practices shall verify that food business operators applyprocedures continuously and properly concerning at least: • (a) checks on food-chain information; • (b) the design and maintenance of premises and equipment; • (c) pre-operational, operational and post-operational hygiene; • (d) personal hygiene; • (e) training in hygiene and in work procedures; • (f) pest control; • (g) water quality; • (h) temperature control; and • (i) controls on food entering and leaving the establishment and any accompanyingocumentation.

  11. OFFICIAL CONTROL REQUIREMENTS • 4. Audits of HACCP-based procedures shall verify that food business operators applysuch procedures continuously and properly, having particular regard to ensuring thatthe procedures provide the guarantees specified in Section II of Annex II to Regulation(EC) No 853/2004. • They shall, in particular, determine whether the proceduresguarantee, to the extent possible, that products of animal origin: • (a) comply with microbiological criteria laid down under Community legislation; • (b) comply with Community legislation on residues, contaminants and prohibited • substances; • and • (c) do not contain physical hazards, such as foreign bodies.

  12. OFFICIAL CONTROL REQUIREMENTS • 5. Verification of compliance with the requirements of Regulation 853/2004 concerningthe application of identification marks shall take place in all establishments approvedin accordance with that Regulation, in addition to verification of compliance with othertraceability requirements.

  13. OFFICIAL CONTROL REQUIREMENTS • 6. When carrying out auditing tasks, the competent authority shall take special care: • (a) to determine whether staff and staff activities in the establishment at all stages ofthe production process comply with the relevant requirements of the Regulationsreferred to in paragraph 1(a) and (b). • To support the audit, the competent authoritymay carry out performance tests, in order to ascertain that staff performance meetsspecified parameters; • (b) to verify the food business operator’s relevant records; • (c) to take samples for laboratory analysis whenever necessary; • and • (d) to document elements taken into account and the findings of the audit.

  14. OFFICIAL CONTROL REQUIREMENTS • 7. The nature and intensity of auditing tasks in respect of individual establishments shalldepend upon the assessed risk. • To this end, the competent authority shall regularlyassess: • (a) public and, where appropriate, animal health risks; • (b) in the case of slaughterhouses, animal welfare aspects; • (c) the type and throughput of the processes carried out; • and • (d) the food business operator’s past record as regards compliance with food law.

  15. 13 programmes(GMP) • Safety of water and ice • Cleanliness of food contact surfaces • Personnel hygiene and health • Prevention of cross contamination compounds • Maintenance of facilities for personal hygiene • Protection of food from adulterants • Waste management • Recalls and traceability • Training • Pest Control • Proper labelling & safe storage & use of toxic compounds • Specification and supplier control • Transportation and storage

  16. Standard format(GMP) • Criteriawhat is required • Monitoringwhat, how, when and who • Corrective actionsif something goes wrong • Recordsphysical evidence • Verificationcheck that it works

  17. Application of HACCP principles • Prior to application of HACCP to any sector of the food chain, that sector should be operatingaccording to the Codex General Principles of Food Hygiene, the appropriate Codex Codes of Practice,and appropriate food safety legislation. • During hazard identification, evaluation, and subsequent operations indesigning and applying HACCP systems, consideration must be given to the impact of: • raw materials, • ingredients, • food manufacturing practices, • role of manufacturing processes to control hazards, • likely enduseof the product, • categories of consumers of concern, • epidemiological evidence relative to foodsafety

  18. Application of HACCP principles • The intent of the HACCP system is to focus control at CCPs. • Redesign of the operation shouldbe considered if a hazard which must be controlled is identified but no CCPs are found. • HACCP should be applied to each specific operation separately. • CCPs identified in any given example inany Codex Code of Hygienic Practice might not be the only ones identified for a specific application ormight be of a different nature.

  19. Application of HACCP principles • The application of HACCP principles consists of the following tasks as identified in the Logic Sequencefor Application of HACCP: • Assemble HACCP team • Describe product • Identify intended use • Construct flow diagram • On-site confirmation of flow diagram

  20. HACCP Principles 6. Principle 1 • Conduct a hazard analysis. 7. Principle 2 • Determine the Critical Control Points (CCPs). 8. Principle 3 • Establish critical limit(s). 9. Principle 4 • Establish a system to monitor control of the CCP. 10. Principle 5 • Establish the corrective action to be taken when monitoring indicates that a particular CCP is not undercontrol. 12. Principle 6 • Establish procedures for verification to confirm that the HACCP system is working effectively. 13. Principle 7 • Establish documentation concerning all procedures and records appropriate to these principles and theirapplication.

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