8.3 Principles of food safety management

Food safety management systems are crucial for protecting consumers and maintaining industry standards. HACCP, GMPs, and ISO 22000 provide frameworks for identifying hazards, implementing controls, and ensuring safe food production. These systems work together to create a comprehensive approach to food safety.

The seven principles of HACCP guide the development of effective food safety plans. From risk assessment and critical control points to monitoring and verification, HACCP provides a systematic method for preventing foodborne illness. Proper record keeping is essential for documenting compliance and supporting continuous improvement.

Food Safety Management Systems

Hazard Analysis and Critical Control Points (HACCP)

• HACCP is a systematic approach to identifying, evaluating, and controlling food safety hazards
• Consists of seven principles that guide the development and implementation of an HACCP plan
• Widely recognized and adopted by the food industry worldwide (Codex Alimentarius, FDA, USDA)
• Proactively addresses potential hazards before they occur rather than relying on end-product testing
• Requires a thorough understanding of the food production process and potential hazards associated with each step

Good Manufacturing Practices (GMPs) and ISO 22000

• GMPs are a set of guidelines that outline the basic operational and environmental conditions required for the production of safe and wholesome food
• Cover various aspects of food manufacturing, including personnel hygiene, facility design, equipment maintenance, and pest control (hand washing, protective clothing, sanitary design)
• Serve as a foundation for the implementation of HACCP and other food safety management systems
• ISO 22000 is an international standard that specifies the requirements for a food safety management system
• Incorporates the principles of HACCP and GMPs while adding additional requirements for management responsibility, communication, and continual improvement

HACCP Principles

Risk Assessment and Critical Control Points

• The first two principles of HACCP involve conducting a hazard analysis and identifying critical control points (CCPs)
• Hazard analysis involves identifying potential biological, chemical, and physical hazards associated with each step of the food production process (pathogenic bacteria, allergens, metal fragments)
• CCPs are steps in the process where control measures can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level (cooking, metal detection, pH adjustment)
• Determining CCPs requires a thorough understanding of the food production process and the potential hazards associated with each step

Monitoring, Corrective Actions, and Verification

• The remaining HACCP principles focus on establishing monitoring procedures, corrective actions, and verification activities
• Monitoring procedures are designed to ensure that CCPs are operating within established critical limits (temperature checks, pH measurements)
• Corrective actions are predetermined steps to be taken when monitoring indicates that a CCP is not under control (reprocessing, product disposal)
• Verification activities are conducted to ensure that the HACCP system is working effectively and that the food safety hazards are being controlled (record review, product testing, internal audits)
• Ongoing verification is essential to maintain the effectiveness of the HACCP system and to identify opportunities for improvement

Record Keeping

Documentation and Food Safety Standards

• Accurate and complete record keeping is a critical component of any food safety management system
• HACCP records document the implementation and monitoring of the HACCP plan, including hazard analysis, CCP determination, and monitoring activities (temperature logs, calibration records)
• Other important records include GMP documentation, such as sanitation logs, pest control reports, and employee training records
• Compliance with food safety standards, such as those set by regulatory agencies or industry associations, often requires extensive documentation (FDA Food Safety Modernization Act, Global Food Safety Initiative)
• Proper record keeping helps to demonstrate compliance with food safety requirements, facilitates traceability, and supports continuous improvement efforts