FEDIAF Code of Practice

1. FEDIAF Code of 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 Components of the system: • Senior management commitment • 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 identified, controlled, monitored and recorded

4. 3. HACCP 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

5. 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, Toxins…

6. HACCP principles

7. 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

8. Q1 Preventative control measures exist? Modify steps in process Yes No Is control necessary? Yes No Not a CCP Stop* Q2 Is the step designed to eliminate or reduce the likely occurrence of a hazard to an acceptable level? Yes No Q3 Contamination occurs with identified hazard(s) in excess of acceptable level(s)? Yes No Not a CCP Stop* Q4 Elimination of identified hazard(s) or reduction to acceptable levels? Critical Control Point Yes No Not a CCP Stop* Ex.: decision tree to identify CCPs 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

9. HACCP examples: wet pet food

10. HACCP examples: semi-moist

11. HACCP examples: dry pet food

12. HACCP examples: chews

13. HACCP examples: frozen

14. HACCP examples: fresh / chilled