SQMI Information Sheet 3 - Demystifying HACCP
Acronyms like HACCP are not only annoying but can also be a bit intimidating. They can be even more annoying when you roll them out - HACCP equals Hazard Analysis Critical Control Points. While this it definitely sounds intimidating, it doesn't have to be.
“The HACCP system well and truly puts industry in the drivers seat of preventing public health hazards”
Why should you bother learning about HACCP?
For two very good reasons:
1. You may soon be required to by law under the Food Standards Code; and
2. It is a very useful commercial business tool that can be used to:
- Improve the quality of your product;
- Ensure safety of your products and reduce the risk of food poisoning occurring (think of it as a friendly insurance policy which you hope you never have to use but if things do go wrong, it can see you through);
- Provide a competitive advantage over non-compliant competitors; and
- Minimise economic risks and improve profits, e.g. minimise wastage, which keeps costs down.
What is HACCP?
HACCP is an internationally recognised methodology for preventing food safety hazards. HACCP uses a system of monitoring Critical Control Points (CCPs) at steps in a food production process where a potential critical hazard to food safety has been identified. If the monitoring result is outside the critical limit (a warning sign), a pre-determined corrective action is implemented to prevent the hazard from occurring.
The goal for HACCP is to develop a quality assurance system that is built on preventing problems before they occur. The safety of the food is built into the process of producing it rather than relying on inspection only after food has been prepared. This system well and truly puts the responsibility for producing safe food in the hands of industry, including not only management but also the individuals who process/handle the food. This is why staff training is such an important part of the HACCP implementation process.
The HACCP system well and truly puts industry in the drivers seat of preventing public health hazards!
So now lets break down that acronym...
| H | Hazard | Hazard is just another way of saying risk. Where are the risks(hazards)in the process (i.e. when could the food product be exposed to bacterial contamination, chemical contamination or foreign objects)? |
|---|---|---|
| A | Analysis | Hazard Analysis is a method of studying the nature of each part of the food preparation process (i.e. where are food safety hazards are likely to occur and what are theseverity and likelihood of those hazards occurring for each kind of seafood processed). |
| C | Critical | This is where the 'critical moment' in the process is identified where hazards are likely to occur or be detected. |
| C | Control | Preventative measures are identified that the food processor can apply to control those hazards. |
| P | Points | Critical Control Points (CCPs) are identified where the potential hazards can be controlled. |
Staff Training
A lack of trained staff can be the most serious bottleneck in efficient implementation of HACCP-based production schemes by industry. The FoodSafe package available from local councils is an excellent ‘in-house' training package, which could be used to train staff so that they understand HACCP and basic food hygiene principles.
Relevance to the proposed National Food Safety Standards
Food Standards Australia and New Zealand (FSANZ) has developed the Food Standards Code. Chapter 3 of the Code requires all food businesses undergoing substantial transformation of their product to adopt approved food safety programs based on the HACCP methodology. Once the standards are in place, it is likely that health authorities will conduct HACCP inspections according to a priority rating based on the risk involved.
Those with the highest priority are likely to be smoked and cured products, fresh and fresh frozen shellfish, and seafood packaged in a vacuum or modified atmosphere. The second likely priority items are low-acid canned foods, scombroid toxin-forming species (tuna, pilchards etc), and ready to-eat seafood. The third priority items are likely to be non-scombroid fresh seafood, value -added products such as breaded or stuffed seafood, non-scombroid frozen raw seafood, and aquaculture products. The fourth priority is seafood warehouses and brokers.
So how can you develop a HACCP program for your business?
You can develop your own HACCP program by applying the following seven HACCP principles:
- Conduct a Hazard Analysis which looks at the process from start to finish to determine or identify potential food safety hazards in the food preparation process (e.g. put together a process flow chart which maps all of the actions taken to produce and handle your product). Find an example to see what a flow chart looks like and involve your staff in the process.
- Identify the Critical Control Points (CCPs) where those hazards can be controlled.
- Decide on the Critical Limits (agreed specifications and government standards) that must be met at these CCPs.
- Establish monitoring procedures for the CCPs (i.e. set up scheduled tests or observations).
- Establish and undertake corrective action for problems identified by your monitoring.
- Establish verification procedures or record keeping system for the HACCP monitoring data and summarise this into a hazard audit table. This will ensure that what you say you do is actually being done and appropriate.
- Check that food safety is being achieved through program verification. Establish documentation concerning all procedures and records appropriate to these principles and their application.
It is recommended that the developer of the HACCP plan first be trained externally utilising a recognised training program. For details contact SQMI, AQIS or local councils.
Use of consultants
Some businesses choose to utilise the services of suitably qualified and experienced consultants. When selecting external assistance, obtain quotations and references.
Costs will vary depending on the complexity of the business. A good consultant will recommend staff involvement in the development of the HACCP plan and training if required. Never accept a HACCP plan that has not been tailored to suit your particular business - you would be wasting your money!
Auditing
In order to meet the requirements of the proposed Food Standards Code (see SQMI Information Sheet No. 1), each HACCP plan will probably need to be audited by a third party. External audit costs vary according to the system, size of the business and number of products.
Audit costs are calculated on hourly rates and the number of audits required for each year - ask your local council, the WA Food Centre, AQIS or SQMI.
For information on a variety of commercial quality assurance systems incorporating HACCP, and their validity for your seafood business, request the Quality Assurance handbook from the SQMI Manager.
More information
For further information please contact:
SQMI Project Manager, WA Seafood Quality Management Initiative at the Department of Fisheries.
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