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Implementation of HACCP principles in small food producing establishments

Implementation of HACCP principles in small food producing establishments Francisco Javier Dominguez Orive Deputy Veterinary Director TAIEX & Croatian Chamber of Commerce Zagreb, 20 April 2009 Contents… Challenges HACCP in retail/ catering establishments - Safer food better businesses

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Implementation of HACCP principles in small food producing establishments

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  1. Implementation of HACCP principles in small food producing establishments Francisco Javier Dominguez Orive Deputy Veterinary Director TAIEX & Croatian Chamber of Commerce Zagreb, 20 April 2009

  2. Contents… • Challenges • HACCP in retail/ catering establishments - Safer food better businesses • Keeping records • Enforcement Francisco Javier Dominguez Orive, TAIEX Zagreb, 20 Apr 09

  3. Challenges…? • understand HACCP methodology • do a proper hazard analysis • training of staff • keeping records • …

  4. Practical food safety procedures for small businesses • Based on HACCP principles – risk based • Uses flexibility in 2006 Regulations. Reg. (EC) No. 852/2004 Art. 5 requires food businesses to maintain food safety management procedures based on HACCP principles • SFBB is not a legal requirement, will assist with compliance • Based on the Food Standards Agency’s 4 C’s • Cross-contamination, • Cleaning, • Chilling, • Cooking http://Europe.eu.int/comm/food/food/biosafety/hygienelegislation/guidance_doc_haccp_en.pdf Francisco Javier Dominguez Orive, TAIEX Zagreb, 20 Apr 09

  5. What is the aim of Safer Food Better Business? • Primarily to help businesses make and sell food safely. It can help to explain and demonstrate how to do this. • It will reduce the risk of food poisoning and gives the owner/manager more responsibility. • It can also will help FBOs comply with the law without using complex terms and methods. • The FBO now has to prove that his/her business can produce safe food. Francisco Javier Dominguez Orive, TAIEX Zagreb, 20 Apr 09

  6. Protecting consumers Food-borne disease / England & Wales only [2005] Around a million cases each year 19,000 hospitalisations 500 deaths Cost £1.5bn each year Francisco Javier Dominguez Orive, TAIEX Zagreb, 20 Apr 09

  7. Challenges • Challenges: • turnover • diversity • literacy/language • limited technical expertise • UK food businesses: • ~ 600,000 food premises • 60% are caterers, ~ 3m employees • 80% are micro-businesses (<5 staff) Francisco Javier Dominguez Orive, TAIEX Zagreb, 20 Apr 09

  8. Safer food, better business (SFBB) • Simple, practical food safety management for small businesses • Enables small businesses • to improve standards • Protects consumers • from food poisoning • Enables businesses to • comply with EC Regulations Francisco Javier Dominguez Orive, TAIEX Zagreb, 20 Apr 09

  9. SFBB programme Packs – free to businesses Support for Local Authorities, toolkit, 1,400 trained Major grant programme for local projects, 2/3 Local Authorities, 50,000 businesses Francisco Javier Dominguez Orive, TAIEX Zagreb, 20 Apr 09

  10. SFBB packs • Catering • Retail • Chinese, Indian, Pakistani, Bangladeshi & Sri Lankan cuisines • Care Homes • Over 360,000 packs distributed Francisco Javier Dominguez Orive, TAIEX Zagreb, 20 Apr 09

  11. What does the SFBB pack contain? • Safe methods refer to different topics. • Important food safety issues • Record how they are carried out • Record what may have gone wrong • Record any preventative action • Training records • Supplier records • Cleaning schedule • Diary – weekly • Diary – 4 weekly reviews Francisco Javier Dominguez Orive, TAIEX Zagreb, 20 Apr 09

  12. It is based upon 4 C’s • 4Cs are easy categories to remember • Cross-contamination, • Cleaning, • Chilling • Cooking • They are the general controls for the general hazards in a kitchen • Each of the 4Cs has Safe Methods • These practical methods control specific hazards in the business • The manager can adapt these methods to suit their business Francisco Javier Dominguez Orive, TAIEX Zagreb, 20 Apr 09

  13. SFBB - Catering Pack Francisco Javier Dominguez Orive, TAIEX Zagreb, 20 Apr 09

  14. What is in the diary? • Diary which the owner/manager signs every day. • Daily opening and closing checks • Space to write down anything special or what went wrong and the action taken • to make food safe. • The diary also contains staff lists, training • records, supplier list, and a cleaning schedule Francisco Javier Dominguez Orive, TAIEX Zagreb, 20 Apr 09

  15. Web site www.food.gov.uk/sfbb Francisco Javier Dominguez Orive, TAIEX Zagreb, 20 Apr 09

  16. SFBB Product - DVD Training Tool • Launched February 2008 • Managers - how to work through the packs • Staff - key food safety messages • Addresses language issues (16 languages) • Supports training programmes and LA staff • Reduces coaching time Francisco Javier Dominguez Orive, TAIEX Zagreb, 20 Apr 09

  17. Francisco Javier Dominguez Orive, TAIEX Zagreb, 20 Apr 09

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  19. Francisco Javier Dominguez Orive, TAIEX Zagreb, 20 Apr 09

  20. Flexibility - Records It is important to recognise the importance of establishing appropriate documentation and records which are proportionate to the level of risk 21 Francisco Javier Dominguez Orive, TAIEX Zagreb, 20 Apr 09

  21. Records & Due Diligence Defence The FBO must realise that, if something goes wrong, records and other actions may help to proof that all reasonable precautions were taken and that all due diligence had been exercised This may also help inspectors (officials) to encourage the application of HACCP based procedures by FBOs ‘Due diligence defence’ is not a legal requirement. 22 Francisco Javier Dominguez Orive, TAIEX Zagreb, 20 Apr 09

  22. Routine enforcement • The enforcement officer will want to see the SFBB folder each time they inspect a business • They will expect to see the document in daily use complete and up to date • They may wish to discuss some of the safer methods, diary entries or other records • They may wish to discuss the document with the FBO’s employees to ensure that they also understand what has been recorded and that they understand and agree with the principles. • As new employees join the business the FBO can use SFBB as a training aid Francisco Javier Dominguez Orive, TAIEX Zagreb, 20 Apr 09

  23. SFBB – does it work? • Independent evaluation: • Compliance increase from 30% to ~ 50% in 3 years • Businesses say improves their effectiveness & profitability • SFBB available to other countries under licence from UK government Francisco Javier Dominguez Orive, TAIEX Zagreb, 20 Apr 09

  24. Local Projects Francisco Javier Dominguez Orive, TAIEX Zagreb, 20 Apr 09

  25. Developing and sharing good practice with Local Authorities • Local initiatives publicised in SFBB newsletters Francisco Javier Dominguez Orive, TAIEX Zagreb, 20 Apr 09

  26. http://www.food.gov.uk/foodindustry/regulation/hygleg/hyglegresources/sfbb/http://www.food.gov.uk/foodindustry/regulation/hygleg/hyglegresources/sfbb/ Francisco Javier Dominguez Orive, TAIEX Zagreb, 20 Apr 09

  27. Javier Dominguez javier.dominguez@foodstandards.gsi.gov.uk Francisco Javier Dominguez Orive, TAIEX Zagreb, 20 Apr 09

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