5.

5 Development And Implementation Of An HACCP Plan

HACCP is reflected not only in its science-based, preventive approach, but also in the requirements and guidelines for the development and implementation of an HACCP plan. HACCP plan for a particular food product has been adopted by the Codex Alimentarius and is referred to as the Logic Sequence for the Application of HACCP. This set of twelve steps includes five preparatory steps that provide guidance and which are also considered necessary preliminary steps by the USNACMCF, followed by seven steps that address the seven principles of HACCP. .

5.6 The Codex Alimentarius Logic Sequence For The Application Of HACCP
The twelve steps in the Codex Alimentarius Logic Sequence for the Application of HACCP are as follows: Step 1: Assemble an HACCP team. Step 2: Describe the food product that the HACCP plan will address. Step 3: Identify the intended use of the food product. Step 4: Construct a flow diagram of the process that is used to produce the food product. Step 5: Conduct an on-site verification of the process flow diagram. Step 6: Conduct a hazard analysis of (a) all raw materials and ingredients and (b) each step (in the process flow diagram) used for preparation of the food product (HACCP Principle 1). Step 7: Determine which (a) raw materials and ingredients, and (b) process steps, will be critical control points at which unacceptable hazards identified in Step 7, will be controlled (HACCP Principle 2). Step 8: Establish critical limits or tolerances for each of the critical control points identified in Step 7 (HACCP Principle 3). Step 9: Establish monitoring procedures for each of the critical control points identified in Step 7 (HACCP Principle 4).

Step 10: Establish corrective action procedures to be followed when monitoring of the critical control points reveals that the established critical limits have been exceeded or have not been met (HACCP Principle 5). Step 11: Establish verification procedures to confirm and provide confidence that (a) the critical control points are being monitored effectively and are under control, and (b) the HACCP plan for the product is operating effectively (HACCP Principle 6). Step 12: Establish record-keeping and documentation procedures for records and documents that are required by the HACCP plan (HACCP Principle 7).

5.6.1 Step 1 Assemble An HACCP Team

An HACCP team is a group of a food companys employees who should be assembled and given the responsibility by management to develop and implement an HACCP system for the companys establishment at which the food product is produced. Essentially, the team carries out Step 2 to Step 12 of the Codex Alimentarius Logic Sequence for the Application of HACCP. The team, which commonly consists of four to eight people, should be composed of personnel who can contribute knowledge in quality assurance, quality control, food microbiology, food processing, GMPs, and equipment maintenance. Personnel who are responsible for ongoing activities in inspection, testing, production, cleaning, and sanitation can also be included in the HACCP team. A member of the HACCP team should serve as the HACCP coordinator who acts as the leader of the team and ensures that all the requirements for a recognized HACCP system are covered. The companys senior management must demonstrate its commitment to the development, implementation, and maintenance of the HACCP system. Management must ensure that all members of the team obtain the required training and are available to work as part of the HACCP team. In addition, the appropriate training should be provided to all employees whose work will involve the use of the HACCP plans that are developed and implemented.

5.6.2 Step 2 Describe The Food Product Which The HACCP Plan Will Address
The product characteristics that should be described include the following: The product name, including all alternate or common names for the product (or the name of a family of similar products) The composition of the product, or the physical or chemical properties (e.g., pH, Aw, preservatives, presence of allergenic ingredients) that must be controlled to ensure the safety of the product The packaging of the product, including the package unit (e.g., can, bag, case), the packaging material (e.g., foil, plastic, paper), and packaging conditions (e.g., modified atmosphere packaging)

The shelf-life of the product and any required storage temperature (e.g., refrigerated, frozen) and humidity conditions The labeling instructions to customer or consumer for handling, storage (e.g., refrigerated, frozen) and use (e.g., cooking time and temperature) of the product Any special conditions for distribution of the product (e.g., refrigeration or freezing during shipping) The actual use of the product (e.g., ready-to-eat, heat before consumption, industrial use with further processing) The sale of the product (e.g., retail to consumers, to institutions, to industrial customers).

5.6.3 Step 3 Identify The Intended Use Of The Product

This step should establish where and by whom the product will be used (e.g., food service or institutional use, industrial use, or household use by the general consumer). Certain segments of the population (e.g., elderly persons, pregnant women, infants, individuals whose immune system is compromised) are at higher risk to certain biological hazards and chemical hazards; therefore the use of the product by these groups need to be determined. Some of the information required in Step 3 can be obtained at Step 2 and it is possible for these two steps to be combined.

5.6.4 Step 4 Construct A Process Flow Diagram For The Product

The HACCP team, with assistance from personnel who are familiar with the process, should construct a process flow diagram that shows a simple but logical step-by-step outline of the process from which the product will be obtained. This shows a simple, generic process flow diagram for packaged food product.