Introduction to the Principles of HACCP

1. Introduction to the Principles of HACCP EO 005.01

2. References • Food Safety Enhancement Program Manual Canadian Food Inspection Agency (CFIA) HACCP; Jul 2010 • Guide to Food Safety; First Edition, Sep 2010

3. Agenda • Introduction • Hazards • Benefits of HACCP • Responsibilities • Pre-requisite Programs • Premises • Transportation & Storage • Equipment • Personnel • Sanitation & Pest Control • Recalls

4. Introduction • Hazard Analysis Critical Control Point (HACCP) is an internationally recognized, science-based food safety system, designed to prevent, reduce or eliminate potential biological, chemical and physical food safety hazards

5. Introduction • Hazard Analysis Critical Control Point (HACCP) • A systematic approach to identifying and assessing hazards and risks associated with a food operation and defining the means of their control • Critical Control Point (CCP) • A point or a step at which a control measure can be applied and a food safety hazard can be prevented, eliminated or reduced to an acceptable level

6. Introduction • Food safety is a collective responsibility of government, industry and consumers • All food operators are responsible under Canadian law for the safety of the food they produce and distribute

7. Introduction • The Food Safety Enhancement Program (FSEP) of the Canadian Food Inspection Agency (CFIA) is to specify minimum requirements for an effective food safety management system • FSEP is based on the principles of the HACCP system developed by the Codex Alimentarius Commission

8. Introduction • FSEP provides a mechanism for operators of establishments to demonstrate their ability to control food safety hazards in order to ensure that food is safe

9. Types of Food Safety Hazards • Biological Hazards • Chemical Hazards • Physical Hazards

10. Biological Hazards • Bacteria; • Viruses; • Parasites; and • Moulds

11. Chemical Hazards • Naturally derived from plants or animals; • Intentionally added to the food during growth or during processing; • Contaminate the food accidentally; • Cause immune system response.

12. Physical Hazards • Slivers (wood or metal) • Glass fragments • Metal shavings • Bone pieces • Insects (whole or pieces)

13. Benefits of HACCP 1. Formally incorporates food safety principles as integral steps of production processes

14. Benefits of HACCP 2. Increased employees ownership of the production of safe food

15. Benefits of HACCP 3. Increased buyer and consumer confidence

16. Benefits of HACCP 4. Maintaining or increasing market access

17. Benefits of HACCP 5. Reduced Waste

18. Responsibilities CF H Svcs • Recognize facilities HACCP systems • Verify the implementation, effectiveness and maintenance of the HACCP system in all facilities • Verify compliance to regulations, policies and directives in facilities • Provide competent staff (PMed Tech) for the recognition and verification of facilities HACCP system

19. Responsibilities CF H Svcs • Ensure consistency in the recognition processes and consistency of compliance in all facilities • Provide the resources to enable the timely recognition of HACCP systems • Consider any copies of the facility HACCP system documentation that are obtained by a PMed Tech on grounds that they contain information relevant to the administration or enforcement of applicable Acts and Regulations

20. Responsibilities The Facility • Ensure that the facility complies with all regulatory program requirements • Ensure that the facility’s HACCP system complies with all requirements of the FSEP manual • Ensure that food safety is fully implemented in every level of their production

21. Responsibilities The Facility • Demonstrate a commitment to the HACCP system by: • Providing the necessary resources and the time required for the development, implementation and effective maintenance of the HACCP system and for training of staff in their areas of responsibility; • Providing the resources to ensure that the premises, the equipment, the maintenance of the premises and equipment, as well as the required supplies, meet all applicatory regulatory and program requirements and support the implementation and effectiveness of the HACCP system;

22. Responsibilities The Facility c. designating personnel that have defined responsibilities and the authority to initiate, implement and record corrective actions; d. communicating to the employees the importance of meeting the requirements of the facility’s HACCP system, including any regulatory program requirements related to food safety and the importance of reporting problems; e. allowing management personnel to enforce compliance of the food safety procedures identified in the facility’s HACCP system for any person entering or working in the facility;

23. Responsibilities The Facility f. allowing continuous improvement of the HACCP system to ensure its effectiveness through the validation of control measures, by making changes to the system as a result of corrective actions or reassessment activities through the use of HACCP team meetings; g. providing sufficient time for HACCP team meetings; and • Ensure all information and documentation is accessible during recognition processes and verification activities.

24. Responsibilities The Facility Letter of Commitment A letter of commitment shall be included in the facility HACCP system documentation. The letter must: a. confirm senior management’s full support for developing, implementing and maintaining an effective HACCP system; and b. confirm the facility’s commitment to produce food in compliance with all regulatory program requirements.

25. Responsibilities HACCP Team The HACCP Team shall consist of assigned personnel that have adequate knowledge and/or experience They shall represent various areas within the facility such as, but not limited to: • Production; b. Sanitation; c.Quality Control; c. Equipment maintenance;

26. Responsibilities HACCP Team The HACCP team shall meet on a regular basis to discuss: a. required changes; b. deficiencies in the system; c. root causes; d. action plans; and e. PMed concerns.

27. Responsibilities HACCP Team Leader Shall be appointed by senior management Shall ensure that the HACCP system is developed, implemented, maintained and reassessed Shall be the contact with PMed

28. Competency HACCP Team Leader The team leader must be knowledgeable of: • Food safety hazards common to the facility; • Applicable regulatory program requirements; • FSEP requirements; and • HACCP principles.

29. Competency HACCP Team The HACCP team must be knowledgeable of: • HACCP principles; • Technology and/or the equipment within the facility; • Equipment preventive maintenance; • Practical aspects of food operations; • Process flow; • Sanitation techniques; and • Applied aspects of food safety hazards as they relate to the process.

30. Pre-Requisite Programs The primary food safety objective for any food operation is to supply food that is safe for human consumption These are universal procedures that control the conditions within a food operation

31. Pre-Requisite Programs Design and Construction of the Premises Buildings are located, designed, constructed and maintained to facilitate hygienic operations

32. Pre-Requisite Programs Design and Construction of the Premises Guidelines: 1. Surrounding Areas; a. buildings should be located away from potential sources of environmental contamination; b. the surrounding area should be maintained and adequately drained to minimize the potential for contamination from debris, pests, water etc

33. Pre-Requisite Programs Design and Construction of the Premises Guidelines: 2. Building Exteriors: a. building exteriors should be designed and properly maintained to prevent contaminants or pests from entering; b. windows and ventilation openings should be equipped with clean close fitting screens or filters to prevent the intake of contaminated air, dust and insects;

34. Pre-Requisite Programs Design and Construction of the Premises Guidelines: • Building Interiors: a. where there is a possibility of cross- contamination, activities should be adequately separated by physical or other effective means; b. all interior structures should be constructed of materials that are durable, non-corrosive, smooth, impervious, nonabsorbent and cleanable;

35. Pre-Requisite Programs Design and Construction of the Premises Guidelines: c. windows in areas where glass breakage could result in the contamination of food should be constructed of alternate materials or they should be adequately protected; d. doors should be close-fitting and self-closing; e. wall, floor and ceiling joints should be sealed and angles covered.

36. Pre-Requisite Programs Design and Construction of the Premises Guidelines: f. floor drains should be located so that they are readily accessible for cleaning, sanitizing and inspection. Drainage should be adequate to prevent pooling. g. ceilings and overhead fixtures should be maintained to minimize the buildup of dirt, dust and condensation, and the shedding of materials.

37. Pre-Requisite Programs Design and Construction of the Premises Guidelines: • Lighting a. lighting intensity should be sufficient for the intended activity. Light must not alter the colour of the food; b. light bulbs and fixtures located in areas where there is exposed food or packaging materials should be of a safety type or protected. This to prevent food from being contaminated from breaking glass

38. Pre-Requisite Programs Design and Construction of the Premises Guidelines: • Ventilation a. ventilation systems should be designed and constructed so that air does not flow from contaminated areas to clean areas; b. ventilation systems should be adequately maintained and cleaned;

39. Pre-Requisite Programs Design and Construction of the Premises Guidelines: c. ventilation should provide sufficient air exchange to prevent unacceptable accumulation of heat, steam, condensation, dust or other contaminations as well as controlling ambient temperatures, odours and humidity.

40. Pre-Requisite Programs Facilities Facilities are located, designed, constructed and maintained to facilitate hygienic operations

41. Pre-Requisite Programs Facilities Guidelines: • Sanitary Facilities: a. washrooms, lunchrooms and change rooms should be separate from processing areas and should not open directly into processing areas; b. washrooms, lunchrooms and change rooms should be maintained a clean condition;

42. Pre-Requisite Programs Facilities Guidelines: c. an adequate number of hand-washing stations should be provided in the food processing, storage, distribution and handling areas. Hand washing stations should have; hot and cold running water; soap with soap dispensers; sanitary hand drying equipment; and clean garbage container

43. Pre-Requisite Programs Facilities Guidelines: • Waste Disposal Facilities; a. effluent or sewage lines should not be located directly over or through food processing, storage, distribution or handling areas, unless they are control to prevent contamination. b. drainage and sewage systems should be equipped with appropriate traps and vents to effectively capture contaminants;

44. Pre-Requisite Programs Facilities Guidelines: c. containers used for waste should be clearly identifiable. They should be leak-proof and where appropriate covered to prevent contamination of food; d. waste should be removed and containers cleaned and sanitized often enough that potential for contamination is minimized;

45. Pre-Requisite Programs Facilities Guidelines: e. adequate facilities and equipment should be provided and maintained to store waste and inedible material before their removal from the premises. These should be designed and located away from processing areas so as to prevent contamination.

46. Pre-Requisite Programs Facilities Guidelines: • Equipment Cleaning and Sanitizing a. adequately separated from food processing, storage, distribution and handling areas to prevent contamination; b. constructed of corrosion resistant materials that can be easily cleaned and be provided with potable water at temperatures appropriate for the cleaning chemicals used.

47. Pre-Requisite Programs Food Contact Surfaces Food Contact Surfaces should be designed, constructed and maintained to facilitate hygienic operation

48. Pre-Requisite Programs Food Contact Surfaces Guidelines: • Food contact surfaces should be non-corrosive, non-absorbent, non-toxic, and free from pitting, cracks, and/or crevices. They should be constructed to facilitate and withstand repeated cleaning and sanitizing.

49. Pre-Requisite Programs Food Contact Surfaces Guidelines: 2. Non-food chemicals, including cleaning solutions and lubricants used for food contact surfaces, should be approved for this use, or have a letter of non-objection from Health Canada

50. Pre-Requisite Programs Water, Ice and Steam Water, ice and/or steam that come into contact with food and/or food contact surfaces is potable and protected from contamination