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FEDIAF Guide to Good Practice. for the Manufacture of Safe Pet Food TRAINING PACKAGE Module III Hazard Analysis and Critical Control Points. Food Safety Management System. CI. Review measure. HACCP. Food safety management Prerequisites (GMP). Food Safety Management System.

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fediaf guide to good practice

FEDIAF Guide to Good Practice

for the Manufacture of Safe Pet Food

TRAINING PACKAGE

Module III

Hazard Analysis and Critical Control Points

food safety management system
Food Safety Management System

CI

Review

measure

HACCP

Food safety management

Prerequisites (GMP)

food safety management system3
Food Safety Management System

Food safety management system consists of a prerequisite programme and a HACCP system

Senior management commitment as first condition

Components of the HACCP system:

  • 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 and OPRPs identified, controlled, monitored and recorded
pre requisite programmes
Pre-RequisiteProgrammes

Prerequisite programmes are basic conditions and activities (good practices)

Examples:

  • Exterior/Interior conditions
  • Cleaning
  • Storage conditions
  • Handling of toxic materials
  • Training
  • Pest control
  • Calibration
  • Supplier control
  • Good Laboratory Practice
  • etc

Food and Non food grade Lubricant storage

Calibration status

3 haccp definitions
3. HACCP - definitions

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

examples of food borne hazards
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, Melamine, Toxins…

ex decision tree to determine inspection plans based on the source

Feed material/Ingredient/ Additive/packaging/Wet product/Finished Products

Trader does not separate supplies

Is your supplier a trader?

Trader separates supplies

yes

no

EU/EFTA origin or of third country with equivalent safety/hygiene standards?

Third country origin with occurrence or doubts as to safety/hygiene concerns?

Does supplier has the quality assurance system in place ?

Does supplier has the quality assurance system in place ?

no

yes

yes

no

Follow frequency for Low Risk ( A)

Follow frequency for Medium Risk ( B)

Follow frequency for High Risk (C)

Ex.: decision tree to determine inspection plans based on the source
haccp study
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

ex decision tree to identify ccps and oprps 1
Ex.: decision tree to identify CCPs and OPRPs (1)

Q1

  • Do preventative control measure(s) exist for the identified hazard (including control measures upstream)?

No

  • Modify steps in the process or product

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

Yes

  • Is control at this step necessary for safety?

Yes

No

Not a CCP

Stop*

Critical Control Point

Q2

Is the step specifically designed and essential to eliminate or reduce the likely occurrence of a hazard to an acceptable level by it self?

Yes

Is control measure at this step essential, in combination with other control measures, but out of control does not automatically implicate there is an immediate food safety risk?

Is the step specifically designed to eliminate or reduce the likely occurrence of a hazard to an acceptable level?

No

OPRP

No

Q3

ex decision tree to identify ccps and oprps 2
Ex.: decision tree to identify CCPs and OPRPs (2)

Q3

Could contamination occur, with identified hazard(s) in excess of acceptable level(s), or could this increase to unacceptable levels?

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

Yes

No

Not a CCP

Stop*

Q4

Will a subsequent step eliminate identified hazard(s) or reduce likely occurrence to acceptable levels?

Critical Control Point

Yes

No

OPRP

haccp examples wet pet food
HACCP examples: wet pet food

The following is an example of an HACCP outcome when applied to wet pet food e.g: cans, trays, pouches.

It is not intended to be complete. Manufacturers should use this for guidance only