History and Background to the HACCP System

1. Module 4.1 History and Background to the HACCP System

2. Objective To explain the origins and development of the HACCP system and its current significance Contents Origins of HACCP Advantages of the HACCP approach Applicability of HACCP World trade and HACCP / the coffee sector Objective and contents Module 4.1 – History and Background to the HACCP System

3. Key messages HACCP is a response to the need to be more confident about food safety You must have well established GMP programmes before applying HACCP HACCP improves international acceptability Introducing HACCP Module 4.1 – History and Background to the HACCP System

4. A system of food safety management that is Science-based and systematic Preventative Applicable throughout the food chain What is HACCP? Module 4.1 – History and Background to the HACCP System

5. A total systems approach to quality management in manufacturing was developed in the 1950s ‘Zero-defects’ programme pioneered in 1960s by Pillsbury, NASA and US army introducing HACCP concept HACCP concept publicly presented at conference on food protection in 1971 Main HACCP milestones Module 4.1 – History and Background to the HACCP System

6. HACCP principles used by USFDA in the promulgation of LACF regulations in 1974 HACCP approach adopted by major food companies in 1980s The US National Academy of Science recommended in 1985 that the HACCP approach be adopted by food establishments Main HACCP milestones Module 4.1 – History and Background to the HACCP System

7. International organizations such as ICMSF recommend broad application of HACCP for food safety Guidelines for the application of HACCP adopted by the 20th session of Codex in 1993 Guidelines for the application of HACCP are included in the revised Code of International Practice - General Principles of Food Hygiene in 1997 HACCP is firmly established and incorporated in food safety legislation in many countries including EU members and USA Main HACCP milestones –international arena Module 4.1 – History and Background to the HACCP System

8. Revised guidelines for the application of HACCP adopted by Codex 2003 Introductory section incorporates discussion on obstacles faced by SLDBs FAO/WHO is working on the elaboration of a document providing practical guidance on the application of HACCP in SLDBs ISO TC-34 working on the elaboration of food safety management system incorporating HACCP HACCP – where are we now? Module 4.1 – History and Background to the HACCP System

9. Enhances food safety management Reduces reliance on end-product inspection and testing HACCP can be applied throughout the food chain Allows more efficient and effective use of resources Facilitates prompt response to problems Advantages of HACCP Module 4.1 – History and Background to the HACCP System

10. Enhances responsibility and degree of control at the food industry level Involves greater participation by food handlers in ensuring food safety Compatible with quality management programmes Can aid inspection by regulatory authorities Increases confidence of international buyers Advantages of HACCP Module 4.1 – History and Background to the HACCP System

11. Before a food enterprise can apply HACCP, they must have programme of GMP in place fully consistent with GHP HACCP systems Programme of GMP Based on Codex General Principles of Food Hygiene (documented, verified and audited) Application of HACCP Module 4.1 – History and Background to the HACCP System

12. Requires full commitment and involvement of management and workforce Requires a multidisciplinary approach including all expertise relevant to any given situation Application of HACCP Module 4.1 – History and Background to the HACCP System

13. Approximately 75% of green coffee produced in the world was exported in 2001 (FAOSTAT) Trends in regulation of international food trade are therefore particularly important to the coffee sector Coffee trade Module 4.1 – History and Background to the HACCP System

14. HACCP-based systems have so far not been applied by enterprises handling and producing green coffee Many handlers and processors of green coffee do not have quality and safety management systems in place that are consistent with the Codex principles of food hygiene Management of safety in the coffee chain Module 4.1 – History and Background to the HACCP System

15. Little experience with HACCP within the coffee sector There are gaps in data that may be relevant to the development of sound HACCP models Many coffee operations are of small size with very limited resources Obstacles to applying HACCP in the coffee chain Module 4.1 – History and Background to the HACCP System

16. What do we want to achieve? Improved understanding of HACCP among those involved in the coffee sector Enhanced ability of key actors in producing countries to contribute to the development of a risk-based code of practice for the production of green coffee and, if appropriate, HACCP-based models Creation of core HACCP expertise within the coffee-producing countries that can support the industry in implementing sound food safety programmes Improved risk-based approach to safety management and control along the coffee chain HACCP training for the coffee sector Module 4.1 – History and Background to the HACCP System

17. HACCP is a powerful tool in food safety management Coffee enterprises that do not operate according to GHP cannot consider applying HACCP-based systems The global project promoted the generation of data to support development of HACCP models The application of HACCP-based hygiene system to the coffee chain could enhance confidence of the international community Conclusions Module 4.1 – History and Background to the HACCP System