FAO/WHO guidance to governments on the application of HACCP in small and/or less-developed food businesses

2006·3.2 MB·English

by  World Health Organization. ger

ISSN0254-4725
FAO/WHO guidance
to governments on the
HACCP
application of
in small and/or
less-developed food
businesses
FAO/WHO guidance
to governments on the
HACCP
application of
in small and/or
less-developed food
businesses
WORLDHEALTHORGANIZATION
FOODANDAGRICULTUREORGANIZATIONOFTHEUNITEDNATIONS
Rome,2006
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OrganizationoftheUnitedNationsoroftheWorldHealth
Organizationconcerningthelegalordevelopmentstatusofany
ctohuentdreyl,imtietrarittioorny,ocfititysofrroanrteiaerosroorfbitosuanudtahroirietsi.es,orconcerning
(FAO)ISBN978-92-S-105596-0
(WHO)ISBN978-92-4-1595032
ISBN9241595035 (NLMclassification:wa695)
WHOLibraryCataloguing-irvPublicationData
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©FAOandWHO2006
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CONTENTS
Acknowledgments yii
Contributors ix
Participantsintheelectronicdiscussion ix
ParticipantsintheExpertMeetinq ix
Peerreviewers X
Authorsofcasestudysummaries X
JointFAO/WHQSecretariat xi
Acronyms xil
Foreword xiii
1. Introduction 1
11..12 BFaAcOk/qrWoHuOndquidancedocument 11
1.2.1 Objectives 1
1.2.2 Scope 2
1.2.3 Descriptiveterms 2
1.2.4 Tarqetaudience 2
12S Poolimentoverview 3
1.3 TheHACCPsvstem 4
11..33..12 TChoedefxooqduisdaefleitnyesbuorndeHnACCP 44
1.3.3 Roleofqovemmentandpotentialbenefits 6
111...333...546 REIxnoptlleeorrodifenfpqoeoanddpepbnrucosyaicnbheeestssweefsoernaHnHdAACpCoCtCPePntiinsaylSsLbteDenBmessfiatsndgood 77
hygienicpractices 8
Z THESMALLBUSINESSSECTORANDCHALLENGESFACEDWORLDWIDE 9
2.1 Challengeswithinthefoodbusiness 10
2.1.1 Infrastructureandfacilities If}
2.1.2 Basichygiene 10
2.2 Staff-relatedchallenges 11
2.2.1 Awarenessandexpertise 11
2.2.2 Educationandtraininq 11
2.2.3 Technicalsupport 12
224 Humanresources 12
2.2.5 Psychologicalfactors 12
2.3 Challengesduetoinadequatesupportingenvironment 13
2JU Financialissues 18
PBR5-USH-9K5L
2.3.2 Governmentinfrastructureandcommitment 13
2.3.3 Leqalrequirements 13
2.3.4 Businessawarenessandattitudeofindustryandtradeassociations14
?35 Customerawareness 14
2.3.6 Communication _15
1 DevelopmentofaHACCPstrategyforSLDBswithinanationalfood
SAFETYPOLICY 12
33.21 IDnetvreolduocptmieonntofstrateqyforHACCPimplementation 1178
3.2.1 Gatherinformation 19
3.2.2 Definebarriersandidentifycauses 21
3.2.3 Developandselectpossiblesolutions 22
3.2.4 Draftstrateqyandconsultwidely 22
3.2.5 Conductassessmentofpotentialimpactofstrateqy 23
3.2.6 Modifyandpublishstrateqy 23
3.2.7 Implementstrategy 23
3.2.8 Reviewandreviseasneeded 24
3.3 Criteriaformeasuringsuccessofstrategy 25
3.3.1 HowtomeasureHACCPimplementation 25
3.3.2 IndicatorsofsuccessfulHACCPimplementation 26
4. StrategicactivitiestofacilitateHACCPimplementationinSLDBs 22
4.1 Supportactivities 27
4.1.1 Provisionoffinancialsupport 27
4.1.2 Provisionofquidanceandexplanatoryinformation 29
4.1.3 ProvisionofHACCPtraininq 30
4.1.4 Voluntaryschemes 31
44.11.f5i MHaAnCdCatPorcyertpirfoivciatsiioonnsandenforcement 3323
4.1.7 Provisionoftechnicalexpertisebyconsultantsandotheradvisors 34
4.2 HACCP-basedapproaches 36
4?1 Codesandstandardsdocuments 37
4.2.2 GenericHACCP-basedplans 37
4.2.3 EvolvinqHACCP-basedmethodoloqies 39
References Ai
iv
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Annex1 OAPvPeLrIvCiAeTwIOoNfINnaStLiDoBnaSlapproachestofacilitateHACCP 45
Brazil 45
Cameroon 47
Canada 48
India 50
Ireland 52
Japan 53
Mexico 55
TheNetherlands 57
NewZealand 59
SouthAfrica 62
Thailand 65
UnitedKingdom 67
Annex2 ThesevenprinciplesofHACCPandspecific
strategicactivitiesinSLDBs 71
Principle1 Conductahazardanalysis 71
Principle2 DeterminetheCriticalControlPoints(CCPs) 72
PPrriinncciippllee43 EEssttaabblliisshhcaristyicsatlelmimitto(sm)onitorcontroloftheCCP 7722
Principle5 Establishthecorrectiveactiontobetakenwhen
monitoringindicatesthataparticularCCPisnot
undercontrol 73
Principle6 Establishproceduresforverificationtoconfirmthat
theHACCPsystemisworkingeffectively 73
Principle7 Establishdocumentationconcerningallprocedures
andrecordsappropriatetotheseprinciplesandtheir
application 74
Listoffigures
231... LGLoooggviieccraallnmsseeenqqtuueepnnocclieecyffooarrntddheevstearlpapotlpeimgcieaentsitonofosftHraAtCegCyPforHACCPimplementation 21085
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ACKNOWLEDGMENTS
TheFoodandAgricultureOrganizationoftheUnitedNations(FAO)andtheWorldHealth
Organization(WHO)wouldliketoexpresstheirappreciationtoallthosewhocontributedtothe
preparationoftheGuidelinesthroughthegenerousprovisionoftheirtimeandexpertise.The
GuidelineswerepreparedbytheFoodQualityandStandardsServiceofFAO,incollaboration
withtheDepartmentofFoodSafety,ZoonosesandFoodborneDiseasesofWHO.Otherunits
inFAOprovidedcommentsandsuggestionswhicharegratefullyrecognized.
ThefirstdraftofthedocumentwaspreparedbyWayneAnderson,FoodSafetyAuthorityof
Ireland,incollaborationwithFAOandWHO.Thisprovidedthebasisfordiscussionatthe
expertmeetingconvenedbytheJointFAO/WHOSecretariat,whichcomprisedEzzeddine
Boutrif,MariadeLourdesCostarricaandMaryKennyofFAO,andJaapJansenofWHO.
TheGuidelineswerefurtherenhancedbythecommentsreceivedthroughthepeerreview-
process,theinclusionofthecountrysummaries,andnotesoncompliancewithspecificHACCP
steps,submittedbyanumberofexpertsfromdifferentpartsoftheworld.
PublicationoftheGuidelineswascoordinatedbyMan-KennyandMariadeLourdesCostarrica.
TheGuidelinesw-ereeditedbyRuthDuffy-.
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CONTRIBUTORS
PARTICIPANTSINTHEELECTRONICDISCUSSION
StellaMarisAlzamora,UniversidaddeBuenosAires,Argentina
WayneAnderson,FoodSafetyAuthority'ofIreland,Dublin,Ireland
HansBeelen,FoodandConsumerProductSafetyAuthority,theHague,theNetherlands
JennyBishop,formerlyNewZealandFoodSafetyAuthorityandtheNewZealandMinistryof
Health,Wellington,NewZealand
AlfredBungay,InspectionSystemsand11ACCP,CanadianFoodInspectionAgency,Ottawa,
Canada
LinusGedi,SmallIndustriesDevelopmentOrganization,DaresSalaam,UnitedRepublicof
Tanzania
SuwimonKccratipibul,FoodIndustryGroup,FederationofThaiIndustries,Associate
Professor,ChulalongkomUniversity,Bangkok,Thailand
JairoE.RomciroTorres,ColombianAssociationofFoodScience,BogotaD.C.,Colombia
SurendraShrivastava,MinistryofAgriculture,India
AntonioTavaresdaSilva,UniversidadeFederalRuraldoRiodeJaneiro/DTA,RiodeJaneiro,
Brazil
EuniceTaylor,InternationalCentreforHACCPInnovation,SalfordUniversity,Manchester,
UnitedKingdom
PARTICIPANTSINTHEEXPERTMEETING1
WayneAnderson,FoodSafetyAuthorityofIreland,Dublin,Ireland
LuciaAnelich,BiotechnologyandFoodTechnology,TshwaneUniversityofTechnology,
Pretoria,SouthAfrica
AlfredBungay,InspectionSystemsandIIACCP,CanadianFoodInspectionAgency,Ottawa,
Canada
TonyChamberlain,MarineStudiesProgram,UniversityoftheSouthPacific,Suva,Fiji
AndrewGreaves,HACCPProject,FoodHygieneImplementationDivision,FoodStandards
Agency,UnitedKingdom
SuwimonKeeratipibul,FoodIndustryGroup,FederationofThaiIndustries,Associate
Professor,ChulalongkomUniversity,Bangkok,Thailand
a1nFdA/oOr/LWesHsODeTveeclhonpiecdalBMuseienteisnsgeson(StLhDeBAsp)p.liRcoamteio,nIotaflyt,he131-i1a5zaDredcAenmalbyesris2C0r0i4t.icalControlPoint(HACCP)SysteminSmall
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ArvindPatil,ExportInspectionAgency,Chennai,India
Eng.RimaH.Zu’mot,FoodControlAqabaSpecialEconomicZoneAuthority,Jordan
JairoE.RomeroTorres,FoodSafetyProgram,ColombianAssociationofFoodScience,
BogotaD.C.,Colombia
AntonioTavaresdaSilva,UniversidadeFederalRuraldoRiodeJaneiro/DTA,RiodeJaneiro,
Brazil
EuniceTaylor,InternationalCentreforHACCPInnovation,SalfordUniversity,Manchester,
UnitedKingdom
PEERREVIEWERS
JennyBishop,formerlyNewZealandFoodSafetyAuthority'andtheNewZealandMinistryof
Health,Wellington,Next'Zealand
NourredineBouchriti,DepartmentofHygieneandFoodIndustriesofAnimalOrigin,lnstitut
AgronomiqueetVeterinaire,Rabat,Morocco
JeanLouisJouve,Consultant,Paris,France
JoseLuisFloresLuna,ComisionFederalparalaProteccionContraRiesgosSanitarios
(COFEPRIS),MexicoD.F.,Mexico
GeorgesOkala,Sub-DepartmentofFoodandNutrition,MinistryofPublicHealth,Yaounde,
Cameroon
ChrisPratt,FoodHygienePolicyandIx-gislationUnit,FoodStandardsAgency,London,United
Kingdom
RafaelJordanoSalinas,University'ofCordoba,Spain
SashiSareen,ExportInspectionCouncilofIndia,MinistryofCommerceandIndustry,New
Delhi,India
BruceTompkin,Consultant,Illinois,UnitedStatesofAmenca
AUTHORSOFCASESTUDYSUMMARIES
Brazil:VladmirFavalli,NationalHealthSurveillanceAgency,Brasilia
Canada:AlfredBungay,CanadianFoodInspectionAgency,Ottawa
Cameroon:GeorgesOkala,MinistryofPublicHealth,Yaounde
India:SashiSareen,MinistryofCommerceandIndustry,NewDelhi
Ireland:WayneAnderson,FoodSafetyAuthority'ofIreland,Dublin
Japan:HajimeToyofuku,NationalInstituteofHealthSciences,Tokyo
Mexico:JoseLuisFloresLuna,ComisionFederalparalaProteccionContraRiesgosSanitarios
(COFEPRIS)
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Netherlands:J.F.M.(Hans)Beuger,FoodandConsumerProductSafetyAuthority,Den
Haag
NewZealand:JennyBishop,formerlyNewZealandFoodSafetyAuthorityandtheNew
ZealandMinistryofHealth
SouthAfrica:LuciaAnelich,TshwaneUniversityofTechnology',Pretoria
Thailand:SuwimonKeeratipibul,ChulalongkornUniversity,Bangkok
UnitedKingdom:EuniceTaylor,SalfordUniversity,Manchester
JOINTFAO/WHOSECRETARIAT
EzzeddineBoutrif,Chief,FoodQualityandStandardsService,FAO
MariadcLourdesCostarrica,SeniorOfficer,FoodQualityandStandardsService,FAO
JaapJansen,Scientist,DepartmentofFoodSafety,ZoonosesandFood-borneDiseases,WHO
MaryKenny,NutritionOfficer,FoodQualityandStandardsService,FAO
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