Requirements for a HACCP based Food Safety System - Efresh India

10.0 Standard - Dutch HACCP
Requirements for a HACCP based Food Safety System (Compiled by the
National Board of Experts-HACCP, The Netherlands)
The Codex Alimentarius Commission of United Nations provided Governments,
Industry and consumers with an international code of practice related to general
principle of food hygiene and recommended an approach to enhancement of food safety
through a system based on HACCP.
eFresh – Empowering Indian Food and Agriculture

The "Requirements for HACCP - based Food Safety system" are based on the
following reference documents:
World wide:
Joint FAO/WHO Codex Alimentarius Commission
General Principles of Food Hygiene, Hazard Analysis and Critical Control Point
(HACCP) System and Guidelines for its Application.
HACCP stands for Hazard Analysis and Critical Control Point. HACCP is a
methodology and a management system. It is used to identify, prevent, and control
food safety hazards.
eFresh – Empowering Indian Food and Agriculture

Figure: The structure of a HACCP based Food Safety System
5.1 Management Responsibility
5.2 Products
5.3 Processes
5.4 PRP
5.5 Hazard Analysis
5.11 Verification
5.6.1 Specific Control
Measures related to CCP’s
5.7
Critical
Limits
5.8
Monito
ring
5.9
Corrective
Actions
5.6.2 General Control Measures
5.10 Validation
5.12 Documentation and Registration
eFresh – Empowering Indian Food and Agriculture

Structure of HACCP based Food Safety Management System
The organization need to develop documentation meeting the compliance
to the following main requirements in the farm of Food Safety Quality
Manual with sections such as
1. Policy Document
2. Procedures
3. Work instructions
4. Format
Std Clause
Title of the clause
1 Introduction
2 Scope of application
3 Reference documents
4 Terms and definitions
5 HACCP System Requirements
5.1 Management responsibility
eFresh – Empowering Indian Food and Agriculture

Std Clause
Title of the clause
5.1.2 Scope of the HACCP system
5.1.3 Task, Responsibilities, Authorities
5.1.4 HACCP team(s)
5.1.5 Resources
5.1.6 Management Review
5.2 Product Information
5.2.1 Product characteristics
5.2.2 Intended use
5.3 Process information
5.3.1 Flow Diagrams
eFresh – Empowering Indian Food and Agriculture

Structure of HACCP based Food Safety Management System continuation….
Std Clause
Title of the clause
5.3.2 Layout
5.3.3 Control and Verification of Process Information
5.4 Technical specification for food processing :Pre –requisite
program
5.5 Hazard Analysis
5.5.1 Hazard Identification
5.5.2 HACCP analysis (Risk)
5.6 Control Measures
5.6.1 Specific Control Measures
5.6.2 General Control Measures
eFresh – Empowering Indian Food and Agriculture

Structure of HACCP based Food Safety Management System continuation….
Std Clause
Title of the clause
5.7 Parameters and critical Limits
5.7.1 Critical process and product parameters
5.7.2 Target Values, action limit values and critical limits
5.8 Monitoring and measuring
5.9 Corrective Actions
5.10 Validation
5.11 Verification
5.12 Documentation and records
5.12.1 Documents and document control
5.12.2 Records
6 Annex I: Technical Specification for Food Processing ,The Pre-Requisite Program
(PRP)
7 Annex II: Relationship between the Requirements and Codex guidelines for the
application of HACCP
eFresh – Empowering Indian Food and Agriculture

Activity Flow Chart for HACCP Certification
Customer Requests Information
Forwarding of offer & agreement
Forwarding of Welcome pack to customer
Scheduling for stage –I assessment
Performance of Stage-1 Audit by CB
Closure of NCs by client and forwarding evidences along with corrective action plan to CB before
commencement of Stage 2 assessment
Proceed for Stage-2 Audit & performance of Audit by CB
Closure of NCs by client and forwarding evidences along with corrective action plan to CB
Granting of Certificate (3 years validity period)
Periodic Surveillance audit frequency starts as per scheme requirement
eFresh – Empowering Indian Food and Agriculture

HACCP implementation
It involves monitoring, verifying and validating of the daily work that is compliant
with regulatory requirements in all stages all the time.
Important Precautions
monitoring processes to ensure they are effective;
keeping adequate records;
checking output for defects, with appropriate and corrective action where
necessary;
regularly reviewing individual processes and the quality system itself for
effectiveness;
Providing trainings to the personnel
Calibration of equipments and all measuring tools
eFresh – Empowering Indian Food and Agriculture

HACCP Documentation:
HACCP Seven Principles
Hazard Analysis Work sheet
HACCP Plan
Food Safety Manual
Cost of Certification:0
Fees Depends on the number of employees in each department of the plant,
number of product groups and risk associated with the product category.
For ex. In case of 40 employees in an organization with two product groups
[chicken bone less and minced meat] the approximate cost of certification
comes to Rs.75,000/- plus service tax.
eFresh – Empowering Indian Food and Agriculture