EUN RAIN “Farm to For Food Safety A Call for Common Sense”

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					Food Standards Agency


Senior Veterinary Adviser Food Standards Agency United Kingdom

HACCP: H123 requirements
 Reg 852/2004 (H1) Article 5 FBOs shall put in place, implement and maintain a permanent procedure based on the HACCP principles  Reg 852/2004 (H1) Chapter XII Training requirements for HACCP implementation  Reg 853/2004 (H2) Annex II Section II Objectives of HACCP-based procedures - acceptance of animals (ID, FCI, clean, disease area, health, welfare)  Reg 854/2004 (H3) Article 4 point 3 Official controls include audits of HACCP-based procedures

7 HACCP Principles - Classic Approach
Principle 1 Principle 2 Principle 3 Principle 4 Principle 5 Principle 6

Conduct hazard analysis
Determine CCPs Establish Critical Limits Establish monitoring system for CCPs Establish corrective actions Establish verification procedures Establish documentation and record-keeping

Principle 7

Example: Hazard Analysis-meat pies
4. W ater

Steak and K idney pies A m bient storage
1. Shortening 2. Flour 3. Salt 5. B eef Stock Pow der 6. Pepper 7. O il

R efrigerated Storage

8. Steak & K idney m ix

9 C opped O nion

12. M easure

13. M easure

14. M easure

10. M ilk 15. M easure 16. M easure 17. M easure

11. E ggs

18. M easure 19. M easure

26. M ixing m achine

20. M easure

21. W eigh

22. M easure

23. M easure

24. M easure

25. M ix 27. Pan C ook

28. L ightly fry until brow n


29. Stir in w ater and flavouring


Implementation Difficulties
HACCP is a quality management system most suited to manufacturing Challenges include: – Time & resource needed – Paper work burden – People: literacy, language, turnover – Limited HACCP/hazard expertise – Officials not always supportive – Nature of the business

Source: UK Small Business Service

E.g. Canned soup GHP in place
Start Dynamic environment

E.g. home-made soup
Multiple GHP unactivities supervised

Interrupted activity
GHP environment changes


Recipe Change


Last minute change



GHP supervised


HACCP: Commission Guidance
• Guideline on implementation of HACCP principles (Codex) • Guidance on HACCP flexibility
– Hazard analysis may be sufficient – GHP may be sufficient – Advocates guides to good practice including generic HACCP guides – Exception records of visual monitoring + corrective action taken

HACCP - application in slaughterhouses and cutting plants

HACCP: UK Regulations 2002
 Commission Decision of 8 June 2001 gave + 1
year + 2 years to implement for ‘small’ plants.  June 2002 - applied to largest plants
(25% largest plants handle 75% of UK production)

 June 2003 - applied to others using the
following criteria (not low throughput):
Red Meat slaughterhouses <500 LUs/wk Poultry slaughterhouses <200,000 birds/wk Cutting plants <150 tonnes/week.

HACCP: Pilot plants
• 5 Fresh Meat Slaughterhouses, 1 poultry slaughterhouse & 1 cutting plant. • Purpose: to assess
- changes to working practices - resource costs

• 2 day training course for 2 people & ½ day in-plant staff training • Paid for micro testing costs • Review of findings

HACCP: Improvements
• • • • • Monitoring & record keeping Cleaning Temperature control Training Acceptance or rejection or animals

HACCP: Assistance to industry
• Guidelines on implementation of HACCP • Guidance on micro-testing • Meat Plant HACCP manual and CD Rom • Newsletters & implementation timeline • Paid time for advice by OVs for small plants • Meat Plants Manager’s HACCP course and recognised qualification • Workshops

To see the Meat Plant HACCP CD visit the Food Standards Agency website:

HACCP: Assistance to OVs
• • • • • Training in HACCP principles Training in audit of HACCP New working instructions Guidance notes HACCP Manual and CD

HACCP: Continuing issues
Implementation remains a problem

 Large plants do not always have valid HACCP
   • Plans, in spite of 3rd party audits Medium/small plants do not have ‘customer’ pressure to encourage implementation Micro businesses have problems with monitoring and documentation Consultants quality varies/No FBO ‘ownership’ OVs do not always have the skills or confidence to challenge HACCP plans.

HACCP - application in small retail businesses

UK food businesses: ~ 700,000 food premises 60% are caterers, ~ 3m employees 80% are micro-businesses (<5 staff) Challenges - type of business: •not a production line •craft skills

Safer food, better business
• FSA has developed new approach Safer food, better business for smaller businesses • Developed and tested with small catering businesses • Uses framework of 4Cs of Food Hygiene Campaign

Safer food, better business - 4C’s
SFBB is based upon the 4C’s:

• • • •

4Cs are easy categories to remember Integrates HACCP & GHP Each C has Safe Methods - factsheets These practical methods control specific hazards in the business • The manager adopts or adapts these methods to suit their business

Safer food, better business - 4C’s
Each C has Key messages
Thorough cooking kills harmful bacteria Effective cleaning is essential to get rid of harmful bacteria and stop them spreading Harmful bacteria can grow in food that is not chilled properly Cross contamination occurs easily and is one of the most common causes of food poisoning, so you must take active steps to prevent it

•Builds on existing Food Hygiene Campaign
– leaflets, videos, TV advertisements etc.

Safer food, better business

SFBB - Example Safe methods

SFBB - Example Safe methods

SFBB - Record-Keeping
• Daily Diary

• Sign everyday to say who was responsible for food safety
• Writing down what went wrong • Most importantly - what did you do about it?

• Opening and closing checks
• 4-weekly review (part of verification & review)

Managing SFBB
• Outlines exactly what the manager must do to complete the SFBB pack • Provides advice and best practice guidance on management issues • Includes a section on record keeping to help managers keep relevant, accurate and appropriate documentation

Safer food, better business
• But is it HACCP? • Legislation requires: …procedures based on the principles of HACCP • Safer food, better business deliberately looks very simple - uses the flexibility in the legislation • Safer food, better business - a practical approach for small catering business that can be mapped on to the 7 HACCP principles.

SFBB - What now?
• Revising the pack/ electronic version
– simpler, more pictures, fewer words

• Special versions for:– ethnic cuisines e.g. Chinese – high risk sectors e.g. care homes

• Working to provide support for enforcers:– Sfbb packs, training, support material, web-site etc

• Influencing vocational training

Safer food, better business

For more information on Safer Food Better Business visit the Food Standards Agency website:

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