HACCP
HACCP, or Hazard Analysis Critical Control Point, is a system for analyzing risks and controlling critical points. Its resounding success has led to widespread adoption in the food and agri-food sectors. Many organizations have adopted the HACCP approach, applying it to their operational procedures.
WHAT IS THE HACCP METHOD?
The HACCP method is dedicated to the food service industry. This is a global approach (it is not a standard) designed to guarantee the hygiene and safety of foodstuffs in the catering sector.
It aims to prevent and control various types of hazards:
- Physical hazards: accidental incorporation of hair into a dish or introduction of a foreign object into a food preparation;
- Biological hazards: infections by staphylococcus, listeria, among others;
- Chemical hazards: contamination by pesticides or cleaning product residues in a dish.
The HACCP method is based on 7 fundamental principles for identifying, evaluating and describing control systems.
These 7 principles are complemented by 12 steps that enable precise action and correction plans to be drawn up, with the aim of maintaining food safety and hygiene.
WHO NEEDS HACCP TRAINING?
Since October 1, 2012, implementation of the HACCP method has been mandatory for players in the food service and catering sectors. Food chain operators must include at least one person trained in food hygiene in their teams.
The following players are subject to the application of the HACCP method:
- Producers of food for human or animal consumption;
- Catering professionals, covering a wide range of establishments such as takeaways, traditional and gourmet restaurants, butchers, fishmongers and grocery stores;
- Companies involved in the logistics, transportation, preservation, storage and routing of foodstuffs;
- Packaging and equipment manufacturers, including those supplying knives and refrigerators;
- Companies specializing in cleaning, disinfecting, decontaminating or pest management.
WHY USE THE HACCP METHOD IN THE KITCHEN?
The HACCP method has become essential for experts in the food industry. Its application in catering services offers numerous advantages. Here are just a few examples:
Enhancing food safety
Based on scientific evidence, the HACCP system is designed to anticipate, assess and control risks likely to affect the cleanliness and hygiene of foodstuffs. HACCP training facilitates the detection of anomalies and prevents the distribution of potentially harmful food products, thus avoiding incidents such as poisoning.
Managing health inspections with peace of mind
Hygiene checks, although unpredictable and often feared by restaurateurs, can be approached with confidence thanks to effective food safety management via the HACCP system. Implementation of the latter eliminates health risks that could lead to severe penalties, such as plant closure.
Gaining consumer confidence
Applying the HACCP system demonstrates genuine professionalism in dealing with customers, and scrupulous respect for hygiene rules. This process helps to highlight the quality of the products offered to consumers. HACCP is therefore an undeniable sign of credibility, reassuring customers and fostering loyalty.
Peer recognition
Beyond customers, the establishment of an HACCP system engenders the confidence of professionals in the field, who recognize it as a conscientious and validated method.
Complying with legal standards
HACCP is one of the basic regulations governing food hygiene. It was adopted by the Codex Alimentarius Commission in 1997, and revised in 2003. This procedure is also governed by regulation 852/2004, which requires an HACCP plan to be drawn up to reinforce consumer health protection. From a legal point of view, the introduction of a HACCP system is therefore imperative.
The 7 fundamental principles of HACCP
The HACCP method is based on 7 essential principles. Once it has been incorporated into the 12 steps of the method, the HACCP plan can be deployed.
1st principle: Evaluation
Hazard assessment .
2nd principle: Identification
Identification of critical control points (CCPs) for risk management.
3rd principle: Definition
Definition of critical limits.
4th principle: Setting up
Implementation of a monitoring system for critical control points (CCP).
5th principle: Correction
Correct any CCP found to be non-compliant.
6th principle: Application
Implement verification methods to ensure the effectiveness of the HACCP system.
Principle 7: Documentation
Gather all documentation relating to these principles and their application.
12 steps to a HACCP plan
1. Setting up the HACCP team
The first phase in drawing up a HACCP plan is to assemble a group of experts qualified to implement the HACCP system. It is imperative that the team has specific expertise in the products handled by the organization.
We recommend building a heterogeneous team of employees from both production and quality management. Their job is to find out about current regulations, so as to design an HACCP strategy that complies with regulatory requirements. A specialist in the field should lead this group.
If you don’t have these skills in-house, it’s a good idea to call on external experts, such as laboratories or independent consultants.
The team initially defines the scope of the study, including the food market segment and the risk categories to be considered.
Given the complexity of developing a HACCP system for every food or recipe, it is common practice in the catering sector to classify foods by category.
2. Product description
The aim of this stage is to provide an exhaustive description of the raw materials, ingredients and food products handled, and to specify the intermediate and final products to be produced.
This complete description makes it possible to identify the health risks associated with the facility and assess their probability of occurrence. Each food sector is associated with specific risks. It’s crucial to understand the particularities of each product. The following items should be listed:
- Physical and chemical composition (preservatives, acidity, etc.) ;
- Treatment processes (cryopreservation, salting, smoking, etc.) ;
- Packaging ;
- Storage conditions ;
- Storage conditions (best before or use by date) ;
- Distribution channel.
3. Definition of intended use
- For each product, it is imperative to determine its intended use: who will be the end user? How and under what conditions will the product be consumed? Does the user belong to a high-risk group?
- It is essential to consider all the potential health implications associated with the product.
- For example, the presence of allergens can be an issue: are these products intended for children or infants?
- The objective remains the same: does the intended use present a health hazard for the user?
- The product’s intended application must be defined taking into account its end-user. In some cases, it may be useful to consider vulnerable populations, as in the case of collective catering in EHPAD or EMS.
4. Designing the operating diagram
- The HACCP team is responsible for drawing up the operational diagram reflecting all production processes within the plant, from receipt of raw materials to storage of finished products. This diagram must be exhaustive, including every phase of the product’s transformation.
- If the procedures are similar for different products, a single scheme can be used.
- This diagram provides a visual representation of the production flow, facilitating informed decision-making.
5. On-site validation of operational diagram
- Once the operational diagram has been drawn up, it needs to be authenticated on site by individuals who are fully conversant with the production processes concerned.
- It’s crucial to record any discrepancies between the diagram and actual operations, so that they can be integrated at a later date.
- Specialists in the field are likely to identify inaccuracies or omissions, often due to the HACCP team’s unfamiliarity with processes.
- For example, if an intermediate temporary storage stage is not indicated on the diagram, it should be added once identified by the experts, especially if it presents a risk of cross-contamination.
6. Identification of potential hazards and risk analysis (PRINCIPLE 1)
Using the process flow diagram and product description, the HACCP team lists all the potential hazards that may arise at each stage.
As this list is generally substantial, it is necessary to classify hazards according to their level of risk in order to prioritize actions.
A risk assessment is required for each identified hazard, defining the following aspects:
- Impact on health ;
- Probability of occurrence ;
- Ability to survive or multiply danger ;
- Factors of origin.
7. Identification of critical control points (PRINCIPLE 2)
- Based on the list of hazards, the HACCP team then defines the critical control points or CCPs needed to ensure consumer safety.
- For each risk, a CCP is established, taking into account the seriousness of the hazard, the context of the operation, the operators involved, and the reliability and reproducibility of the measurements. These checks should enable quantitative or qualitative comparisons to be made to identify any changes.
- All CCPs must be recorded in the HACCP plan.
- Some CCPs can regulate several hazards and vice versa.
- If no reliable CCP can be established, it is imperative to modify production procedures.
8. Determination of critical thresholds for each Critical Control Point (PRINCIPLE 3)
- To control threats effectively, it is imperative to establish a boundary between compliance and non-compliance, as well as a margin of tolerance (decisive limit) for each critical control point.
- The non-conformity boundary and the margin of tolerance determine the decisive limit beyond which the hazard is no longer under control.
- It is essential that these limits be measurable or quantifiable. Physical measurements (time, temperature, pH, polar compounds, etc.) are recommended for this purpose.
- However, it is sometimes permissible to rely on the expertise of employees. For example, by adhering to the cleaning program, the employee ensures that the task is carried out correctly.
9. Set up a monitoring system for each critical control point (CCP) (PRINCIPLE 4)
Once the CCPs and their compliance limits have been determined, it is crucial to implement a control system to ensure that the threats and risks identified remain under control.
This system specifies the frequency with which CCPs must be checked. At each inspection, the employee checks that the non-conformity boundary has not been crossed. If this is the case, he must apply the corrective actions set out in the next step (step 10).
The HACCP team must systematically consider the data generated by these controls. They must be used to adjust production processes in order to reduce health risks and hazards. They contribute to the continuous improvement of methods.
To do this, a manager must be appointed and trained. Clearly, this person needs to know every critical control point inside out, and an HACCP program is a valuable aid to the hygiene manager.
The monitoring method falls into 2 categories:
- Continuous checks: For example, constant temperature monitoring in a cold room.
- Spot checks: for example, to assess the quality of frying oils or product reception conditions. This follow-up model is currently the most widespread.
Frying oil is specifically checked every day, before or after service. For spot checks, the frequency depends on the level of threat.
When an inspection is carried out, the employee must sign to attest to its completion. It is essential to keep a record of all operations carried out.
10. Taking corrective action (PRINCIPLE 5)
Corrective action must be planned and implemented for each CCP when a non-conformity is detected and when the critical limit is exceeded.
These actions will correct deviations in the event of non-compliance. They guide the operator through the adjustments to be made. This may involve the reprocessing or disposal of food products.
For example, if a meat is not cooked to the correct temperature, it must be re-cooked. In the event of non-compliance with reception conditions, products may be refused outright.
These actions must be recorded in the CCP report.
11. Deployment of validation processes (PRINCIPLE 6)
The preceding steps describe the HACCP method that employees must apply to guarantee food safety.
This stage involves identifying methods and analyses to confirm that the HACCP protocol in force is effective in managing risks. These processes are directly linked to the risks and threats identified in the previous phases. They must be drawn up and implemented by individuals independent of the HACCP committee. Internal or external auditors usually carry out this task on a half-yearly or annual basis. Compliance with and effectiveness of critical control points are monitored as part of health risk prevention.
12. Setting up archives and maintaining records (PRINCIPLE 7)
All established procedures must be accurately recorded and remain easily accessible to staff, auditors and regulatory authorities. These documents must be adapted to the threats identified.
For staff, they must facilitate the autonomous execution of critical control points.
For auditors and regulatory authorities, this documentation must detail and justify the critical control points introduced.
In addition to documenting the HACCP system, it is essential to record and archive the execution of control points. Files archived in this way must be available for consultation by the authorities or external auditors in the event of an inspection.
The system must be kept simple to ensure that it is understood and implemented by staff, auditors and authorities. In short, it must be customized for each establishment or company.
Conclusion
The HACCP system therefore comprises 7 principles and 12 steps. These facilitate the development of a HACCP system that meets the specific health challenges of the establishment or company concerned.
Even if the concept and principles are simple and suitable for all types of business, implementation requires experience and considerable expertise due to the multitude of details to be considered.
The HACCP system, adopted by all companies dealing with food products, has become a standard in the agri-food sector. It now enables all food professionals to manage their health risks, comply with legislation and reduce or even eliminate dangers to consumers.