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Workshop on the implementation of HACCP-principles in small food producing establishments
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Workshop on the implementation of HACCP-principles in small food producing establishments

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  1. Workshop on the implementation of HACCP-principles in small food producing establishments HACCP in small Slaughterhouses Dr. Harald Fötschl AGR 32375, Zagreb

  2. Reg. (EC) No 852/2004 Article 5 • food business operators shall • put in place • implement • maintain a permanent procedure based on HACCP principles AGR 32375, Zagreb

  3. 7 HACCP Principles Simplified 1) Conduct Hazard Analysis What in my food could harm my customers? 2) Identify critical control points Which steps are most important to ensure I prevent the harm? 3) Set critical control limits What are the key things to control in these important steps? 4) Monitor critical control points How do I know they are controlled? What do I do if something is going wrong? 5) Establish corrective actions 6) Verify the HACCP plan Will the plan prevent harm to my customers? 7) Document the HACCP plan How do I show an inspector that I am being proactive and how do I introduce new staff to the plan? AGR 32375, Zagreb

  4. HACCP in small slaughterhouses HACCP Flexibility

  5. No formal legal standing Evolving document AGR 32375, Zagreb

  6. HACCP-FLEXIBILITY • The HACCP concept allows HACCP principles to be implemented with the required flexibility so as to ensure that it can be applied in all circumstances • Annex II of the guideline gives guidance on a simplified implementation of the HACCP requirements particularly in small food businesses AGR 32375, Zagreb

  7. Key Issues for simplified HACCP • Recital 15 states • HACCP requirements should take account of the principles contained in the Codex Alimentarius • HACCP requirements should provide sufficient flexibility in all situations, including in small businesses • it is necessary to recognise that, in certain foodbusinesses, it is not possible to identify CCPs AGR 32375, Zagreb

  8. Key Issues for simplified HACCP • Recital 15 states • in some cases, good hygienic practices can replace the monitoring of critical points • requirement of establishing ‘critical limits’ does not imply that it is necessary to fix a numerical limit in every case • requirement of retaining documents needs to be flexible in order to avoid undue burdens for very small businesses AGR 32375, Zagreb

  9. Key Issues for simplified HACCP • Article 5 (2) (g) • documentation and records must be commensurate to the nature and the size of the food business • Article 5 (5) • adoption of arrangements to facilitate the implementation of the HACCP requirement by certain food business operators is allowed • use of guides for the application of HACCP principles AGR 32375, Zagreb

  10. HACCP in small Slaughterhouses ? Main Question Do small slaughterhouses need a HACCP-System? Some sayYES Some sayNO AGR 32375, Zagreb

  11. HACCP in small Slaughterhouses ? Next Question Are there CCPs in small slaughterhouses? Some sayYES Some sayNO AGR 32375, Zagreb

  12. HACCP in small Slaughterhouses Conduct a hazard analysis! biological Hazards physical chemical AGR 32375, Zagreb

  13. HACCP in small Slaughterhouses biological hazards P I G S resence ntroduction "Pathogens"(Salm., E.coli, …) rowth urvival AGR 32375, Zagreb

  14. HACCP in small Slaughterhouses what is the hazard? the hazard are the "Pathogens" Prevention Elimination Reduction GHP Decontamination(not allowed) Decontamination(not allowed) AGR 32375, Zagreb

  15. HACCP in small Slaughterhouses is chilling a CCP? Some sayYES Some sayNO Infectious dose of Campylobacter: 100 to 500 bacteria CCP?? Growth of pathogens can be prevented the hazard is not the growth but the pathogen itself Present pathogens can not be eliminated or reduced ! AGR 32375, Zagreb

  16. HACCP in small Slaughterhouses physical hazards broken needles, animal injuries presence metal, bones, glass, … broken knifes, lightning, splitting introduction AGR 32375, Zagreb

  17. HACCP in small Slaughterhouses physical hazards NO CCP! needles, injuries GVP metal History broken knifes GMP glass bottles, lightning glass policy bones splitting GMP, rinsing AGR 32375, Zagreb

  18. HACCP in small Slaughterhouses chemical hazards animal treatment, feeding, environment, … presence medicinal products, residues, heavy metals, … disinfectants, grease (railing), … introduction AGR 32375, Zagreb

  19. HACCP in small Slaughterhouses chemical hazards NO CCP! GVP, History medicin. prod. animal treatmend GAP, History heavy metals environment, feeding environment, animal treatment GAP, History residues AGR 32375, Zagreb

  20. HACCP in small Slaughterhouses HAZARD RISK of occurence CONTROL measure Meat inspection, GHP, GMP, Chilling biological high GMP, glass policy, History physical low GMP, History chemical low AGR 32375, Zagreb

  21. HACCP in small Slaughterhouses Therefore AUSTRIA decided There is no CCP in a Slaughterhouse! AGR 32375, Zagreb

  22. HACCP in small Slaughterhouses Guideline for good hygiene practice and the use for principles of HACCP at Slaughtering and Cutting of cattle, pigs, sheep, goats and horses AGR 32375, Zagreb

  23. HACCP in small Slaughterhouses • Checklists for • outdoor area, lairage, waiting boxes • stunning and bleeding • slaughterroom/slaughtering • slaughter line • on place slaughtering • ABP • chilling rooms • restrooms, locker rooms, … AGR 32375, Zagreb

  24. HACCP in small Slaughterhouses • Templates for • pest control • cleaning and disinfection • documentation of deviations • personnel training • Principles of good working hygiene • Principles of personnel hygiene • Guideline "medical requirements for personnel in food establishments" AGR 32375, Zagreb

  25. HACCP in small Slaughterhouses • Principals of good working hygiene at slaughtering • avoid contamination by skin, feces, urine, milk, SRM, purulence • 2-knife-technic • intermediate cleaning of hands and equipment • removal of contamination only by trimming with knife, not with water • rinsing of carcass only at the end of trimming AGR 32375, Zagreb

  26. HACCP in small Slaughterhouses • Principals of good working hygiene at slaughtering • prevention of leakage of gastro-intestinal contents • cleaning and disinfection of hands and equipment at least after every carcass • avoid contact with floor and walls • removal of spinal cord, separated storage of cat. 1 material • no contact between inspected and not inspected carcasses AGR 32375, Zagreb

  27. HACCP in small Slaughterhouses • Principals of good working hygiene at slaughtering • connection between offal and carcass has to be ensured • proper chilling immediately after meat inspection • all equipment that was contaminated during slaughtering has to be cleaned and disinfected immediately AGR 32375, Zagreb

  28. Summary • no "real" CCP can be identified in slaughterhouses • prerequisits are sufficient to ensure food safety in slaughterhouses • visual inspection (e.g. fecal contamination) and monitoring of temperatures is required • deviations and corrective actions have to be documented AGR 32375, Zagreb

  29. Thank you for your attention AGR 32375, Zagreb