FEDIAF Guide to Good Practice

1. FEDIAF Guide to Good Practice for the Manufacture of Safe Pet Food TRAINING PACKAGE Module III Hazard Analysis and Critical Control Points

2. Food Safety Management System CI Review measure HACCP Food safety management Prerequisites (GMP)

3. Food Safety Management System Food safety management system consists of a prerequisite programme and a HACCP system Senior management commitment as first condition Components of the HACCP system: • Implemented within the quality management system • HACCP team leader and personnel trained and skilled • Specific to the application, practical and effective • Reviewed regularly and validated • CCPs and OPRPs identified, controlled, monitored and recorded

4. Pre-RequisiteProgrammes Prerequisite programmes are basic conditions and activities (good practices) Examples: • Exterior/Interior conditions • Cleaning • Storage conditions • Handling of toxic materials • Training • Pest control • Calibration • Supplier control • Good Laboratory Practice • etc Food and Non food grade Lubricant storage Calibration status

5. 3. HACCP - definitions What is HACCP? Hazard Analysis and Critical Control Points is a technique that identifies, evaluates and controls hazards significant for food safety What is a hazard? A biological, chemical or physical agent in, or condition of, food or feed with the potential to cause an adverse health effect What is pet food safety? Assurance that, when eaten according to its intended use,the pet food will not harm the animal

6. Examples of food borne hazards Bacteria: Aeromonas, Clostridium perfrigens, Clostridium botulinum, Campyloabcter, pathogenic E.coli, Listeria monocytogenes, Salmonella, Staphylococcus aureus… Viruses: Hepatitis A, Rotavirus, Norwalk-like viruses… Physical: Metal, Glass… Parasites: Trichinella spiralis, Taenia, Fasciola hepatica… Chemicals: PCBs, Dioxins, Heavy metals, Pesticides, Veterinary Drugs, Mycotoxins, Melamine, Toxins…

7. Feed material/Ingredient/ Additive/packaging/Wet product/Finished Products Trader does not separate supplies Is your supplier a trader? Trader separates supplies yes no EU/EFTA origin or of third country with equivalent safety/hygiene standards? Third country origin with occurrence or doubts as to safety/hygiene concerns? Does supplier has the quality assurance system in place ? Does supplier has the quality assurance system in place ? no yes yes no Follow frequency for Low Risk ( A) Follow frequency for Medium Risk ( B) Follow frequency for High Risk (C) Ex.: decision tree to determine inspection plans based on the source

8. HACCP principles

9. HACCP study What is a risk? Probability of causing an adverse health effect caused by the occurrence and severity of a hazard in food • Risk assessment to identify hazards: • Occurrence/severity of hazards and adverse effects • Qualify/quantify hazards • Micro-organisms growth • Toxins, chemicals or physical agents • Conditions leading to the above Clostridium botulinum

10. Ex.: decision tree to identify CCPs and OPRPs (1) Q1 • Do preventative control measure(s) exist for the identified hazard (including control measures upstream)? No • Modify steps in the process or product Point, step or procedure at which control can be applied and is essential to prevent or eliminate hazards or reduce it to an acceptable level Yes • Is control at this step necessary for safety? Yes No Not a CCP Stop* Critical Control Point Q2 Is the step specifically designed and essential to eliminate or reduce the likely occurrence of a hazard to an acceptable level by it self? Yes Is control measure at this step essential, in combination with other control measures, but out of control does not automatically implicate there is an immediate food safety risk? Is the step specifically designed to eliminate or reduce the likely occurrence of a hazard to an acceptable level? No OPRP No Q3

11. Ex.: decision tree to identify CCPs and OPRPs (2) Q3 Could contamination occur, with identified hazard(s) in excess of acceptable level(s), or could this increase to unacceptable levels? Point, step or procedure at which control can be applied and is essential to prevent or eliminate hazards or reduce it to an acceptable level Yes No Not a CCP Stop* Q4 Will a subsequent step eliminate identified hazard(s) or reduce likely occurrence to acceptable levels? Critical Control Point Yes No OPRP

12. HACCP examples: wet pet food The following is an example of an HACCP outcome when applied to wet pet food e.g: cans, trays, pouches. It is not intended to be complete. Manufacturers should use this for guidance only

13. HACCP examples: semi-moist

14. HACCP examples: dry pet food

15. HACCP examples: chews

16. HACCP examples: frozen

17. HACCP examples: fresh / chilled

18. HACCP examples: small pets