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Practical Implementation of HACCP system in small companies.

Practical Implementation of HACCP system in small companies. Sofia, 10 February, 2006. Brendan Lawlor. H.S.E. Galway , Ireland. Lost ?. YOU ARE NOT ALONE !!. Imagine getting food poisoning here!. HACCP is intended as a permanent guarantee of Safe Food.

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Practical Implementation of HACCP system in small companies.

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  1. Practical Implementation of HACCP system in small companies. Sofia, 10 February, 2006 Brendan Lawlor. H.S.E. Galway , Ireland

  2. Lost ? YOU ARE NOT ALONE !!

  3. Imagine getting food poisoning here!

  4. HACCP is intended as a permanent guarantee of Safe Food • Its based on prevention • Assures customer in advance, included in price! • Better than sampling food afterwards • Best brains biggest bucks produced it…….it works • Used in other businesses • Intelligent • Varies with size & type of business • It’s a global brand • Only as good as the people operating the system

  5. HACCP….Reservations • Is a highly complex food safety assurancesystem, • developed by scientists, • supervised by quality-control managers • operated by technicians, • in space-age environments.

  6. Classical HACCP is an excellent system for cost effective production of safe food ….. • from large manufacturing companies, • consistent processing lines, (e.g. meat processing plants with veterinary supervision), • supermarket chains, • franchises with generic solutions, etc • can be useful in Hospitals & Nursing Homes

  7. It is an altogether different matter for the vast majority of European food businesses, which are small (96%), sometimes isolated and lacking technical knowledge, (e.g. catering). • Imagine implementing HACCP here !

  8. HACCP & CATERING

  9. The Reality • Most operators of small companies can produce safe food (Risk is the issue, not size) • but cannot produce documented hazard analysis (bacteriological, chemical & physical) and scientific control systems. Don’t see the need for it.

  10. Does it work for us ? • Joined EEC in 1973 • FSAI set up in 1998 (47 Agencies) • HACCP became a legal requirement for us in 1998

  11. HACCP Compliance in Irish Food Businesses (2000) • Of 510 premises surveyed • 74% claimed to have a food safety management system • 52% had heard of the term HACCP • only 38% believed that they were responsible for developing their own food safety management system • 42% thought their inspector was responsible!

  12. High Risk Butcher shops 2005 • 961 examined • 27% are compliant • 60% have started the process • 13% …….yet to start

  13. Was it us ? Are we stupid? • 1998 First country in Eu to have I.S.O. accreditation in food control • 2000 First accredited national standard for HACCP in Europe • 2004 We succeeded in eliminating smoking in the workplace overnight • Publish and be damned !!!

  14. Is it working elsewhere ? • In many places HACCP has lost its credibility • In places it is ignored (soft cheeses) • Food workers and inspectors did not understand it. • Who gives what training ? • Risk identification is difficult with familiarity • Until 2006 it did not have to be documented

  15. Where we went wrong • Inexperienced, inconsistent, inspectors, did not audit • Files (not systems) were not practical: large and bought off the shelf. Pigs might fly ! • Documents were faked; Irish jail

  16. A paper exercise: Galway Young inspectorate enforcing guides

  17. Food businesses are moving into the new millennium, so must we!

  18. Consultants • Are part of the problem, and part of the solution • Charged by the sheet • Wrote plans in their language. Were not around for audits: HACCP maintenance contracts. • Should be part of HACCP team • FSAI gave guidance • In many cases, good ones, are essential.

  19. We were not alone ! The Letters of the Law • Hazard • Analysis • Critical • Control • Point Or, have a cup of coffee and pray!

  20. HACCP Strategy Objectives • To promote HACCP at national and regional level • To demystify the concept of HACCP • To target specific premises • To help industry in its own development of HACCP • To develop a consistent approach to implementing HACCP. • To develop a consistent approach in enforcing HACCP

  21. Food Poisoning Outbreaks 1999-2001(n=159) • Hotel/guest house 39 (25%) • Hospital/residential inst 30 (19%) • Restaurant/café/take away 28 (18%) • Private Home 23 (14%) • Staff canteen 7 (4%) • Crèche 7 (4%) • Other 25 (16%)

  22. Haccp Strategy + Local Initiatives • 3 assessments carried out; targeted approach • Doubling in HACCP compliance in Hotels • Focus is now on Butchers

  23. The Galway Approach • Introduced on a gradual basis from 1998 – to date • Consultation with all inspectors Galway

  24. HACCP Training course • Three day course developed, 9 hours, one session a week • For proprietors, managers and supervisors • Participatory - lots of homework • Attendees have a System for €100 . • Over 250 small/medium sized food businesses have attended and successfully completed course.

  25. Solution to the problem ? The Hygiene Package ! or ?

  26. ‘Hygiene Package’; Flexibility introduced • Article 5 of Reg 852 is the legal position • Guidance document from Sanco may be solution • ‘Two types of HACCP’ ? • Annexe 1; Classic systems: no flexibility • Annexe 2; Explores extent of flexibility (2 types); Pre requisites or guides

  27. 852/2004 – Chapter III Guides to Good Practice • Article 7: “Member States shall encourage the development of national guides to good practice for hygiene and for the application of HACCP principles”

  28. What has happened since? • Authorities have panicked. • Fortunes spent on consultants (everywhere). • Businesses closed down • Large meaningless plans purchased (pigs fly) • 92% success claimed by some !!! • Over-elaborate Systems (Ireland) jail ! • Simplified System for small caterers (G.B)

  29. The 4 C’s G.B. ‘HACCP’ or ‘HAZARD’ not mentioned

  30. What's needed now? • Simplify! As much as necessary, not as much as possible • Pre-requisites, Training, Management commitment • A Food Safety Management System incorporating HACCP is your responsibility

  31. A Simple, flexible system • Identify risks: difficult; eliminate complaints • Put controls in place to deal with risks • A clear procedure if things who wrong • Keep this up to date • Record procedures and checks

  32. In other words !

  33. This is management of risk ! HACCP applied !!

  34. Guides to the Future • Our national standards authority has designed a Haccp plan with flexibility (5 CCP’s) in IS 340/06 • May be applied to all catering establishments • FSAI has produced detailed guidelines for the development of Industry Guides to Good Practice, incorporating HACCP. • Guides need to be simple, (in food workers language) • They also may finish collecting dust on a shelf • They must be applied to each premises, individually • Be updated

  35. HACCP ‘Brand’ will succeed ISO 22000; PAN EUROPEAN STANDARD Food businesses are striving for excellence not just for minimum legal standard.

  36. Good luck in the future LEARN FROM OUR MISTAKES

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