L?CH S? V

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L?CH S? VÀ N?N T?NG C?A H? TH?NG HACCPGS ts bs
LÊ HOÀNG NINHBiên soan theo tài li?u c?a fao

• QU?N LÝ NGUY CO AN TOÀN TH?C PH?M

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Objective and contents

• Objective
• To explain the origins and development of the
  HACCP system and its current significance
• Contents
• Origins of HACCP
• Advantages of the HACCP approach
• Applicability of HACCP
• World trade and HACCP / the coffee sector

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Introducing HACCP

• Key messages
• HACCP is a response to the need to be more
  confident about food safety
• You must have well established GMP programmes
  before applying HACCP
• HACCP improves international acceptability

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What is HACCP?

• A system of food safety management that is
• Science-based and systematic
• Preventative
• Applicable throughout the food chain

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Main HACCP milestones

• A total systems approach to quality management in
  manufacturing was developed in the 1950s
• Zero-defects programme pioneered in 1960s by
  Pillsbury, NASA and US army introducing HACCP
  concept
• HACCP concept publicly presented at conference on
  food protection in 1971

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Main HACCP milestones

• HACCP principles used by USFDA in the
  promulgation of LACF regulations in 1974
• HACCP approach adopted by major food companies in
  1980s
• The US National Academy of Science recommended in
  1985 that the HACCP approach be adopted by food
  establishments

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Main HACCP milestones international arena

• International organizations such as ICMSF
  recommend broad application of HACCP for food
  safety
• Guidelines for the application of HACCP adopted
  by the 20th session of Codex in 1993
• Guidelines for the application of HACCP are
  included in the revised Code of International
  Practice - General Principles of Food Hygiene in
  1997
• HACCP is firmly established and incorporated in
  food safety legislation in many countries
  including EU members and USA

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HACCP where are we now?

• Revised guidelines for the application of HACCP
  adopted by Codex 2003
• Introductory section incorporates discussion on
  obstacles faced by SLDBs
• FAO/WHO is working on the elaboration of a
  document providing practical guidance on the
  application of HACCP in SLDBs
• ISO TC-34 working on the elaboration of food
  safety management system incorporating HACCP

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Advantages of HACCP

• Enhances food safety management
• Reduces reliance on end-product inspection and
  testing
• HACCP can be applied throughout the food chain
• Allows more efficient and effective use of
  resources
• Facilitates prompt response to problems

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Advantages of HACCP

• Enhances responsibility and degree of control at
  the food industry level
• Involves greater participation by food handlers
  in ensuring food safety
• Compatible with quality management programmes
• Can aid inspection by regulatory authorities
• Increases confidence of international buyers

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Application of HACCP

• Before a food enterprise can apply HACCP, they
  must have programme of GMP in place fully
  consistent with GHP

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Application of HACCP

• Requires full commitment and involvement of
  management and workforce
• Requires a multidisciplinary approach including
  all expertise relevant to any given situation

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Coffee trade

• Approximately 75 of green coffee produced in the
  world was exported in 2001 (FAOSTAT)
• Trends in regulation of international food trade
  are therefore particularly important to the
  coffee sector

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Management of safety in the coffee chain

• HACCP-based systems have so far not been applied
  by enterprises handling and producing green
  coffee
• Many handlers and processors of green coffee do
  not have quality and safety management systems in
  place that are consistent with the Codex
  principles of food hygiene

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Obstacles to applying HACCP in the coffee chain

• Little experience with HACCP within the coffee
  sector
• There are gaps in data that may be relevant to
  the development of sound HACCP models
• Many coffee operations are of small size with
  very limited resources

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HACCP training for the coffee sector

• What do we want to achieve?
• Improved understanding of HACCP among those
  involved in the coffee sector
• Enhanced ability of key actors in producing
  countries to contribute to the development of a
  risk-based code of practice for the production of
  green coffee and, if appropriate, HACCP-based
  models
• Creation of core HACCP expertise within the
  coffee-producing countries that can support the
  industry in implementing sound food safety
  programmes
• Improved risk-based approach to safety management
  and control along the coffee chain

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Conclusions

• HACCP is a powerful tool in food safety
  management
• Coffee enterprises that do not operate according
  to GHP cannot consider applying HACCP-based
  systems
• The global project promoted the generation of
  data to support development of HACCP models
• The application of HACCP-based hygiene system to
  the coffee chain could enhance confidence of the
  international community