Hazard and Risk Management and HACCP
In recent times HACCP (Hazard Analysis and Critical Control Point) has been the subject of some misunderstanding and misapplication throughout the food and related industries. In simple terms HACCP is intended to focus on process steps where control of potentially serious food safety hazards is exercised. If such “critical” process steps are present the process parameters require careful monitoring to ensure safety of the finished product and clear corrective actions have to be in place should the pre-set limits be exceeded. Such steps often occur for the control of microbiological hazards in the food industry, but are much rarer in the manufacture of non-food products, e.g. food packaging.
It is important to remember that HACCP should focus on hazards specific to particular process steps where control can be applied. Some confusion has arisen in the past where HACCP has been used to try to control all food safety hazards and has resulted in over-complex and unworkable management systems.
Many of the hazards to food safety (and to the “hygienic” safety of non-food products) can occur at any process step, i.e. they come from before the process, around the process and after the process. This has been recognised by the various HACCP/Hygiene authorities and the use of Prerequisite Programmes to control generic aspects of food safety has developed.
Prerequisite programmes are essentially the same as Good Hygiene Practice and many sectors of industry can demonstrate effective control of product safety without the need to identify any “Critical Control Points”.
It is still however essential to be able to demonstrate that all food safety/hygiene hazards have been identified and that effective controls are in place.
A number of industry standards require completion of Hazard and Risk Analysis and/or the introduction of a Hazard and Risk Management System. The principles involved are similar to the requirements of HACCP, but each standard has its subtle differences and most are often open to differing interpretation.
Effective Control Ltd can help your company to demonstrate that it has identified hazards, assessed risks and is operating effective control of food safety without getting bogged down in the complexities of an unworkable management system.
HACCP Studies – Effective Control Ltd can help your company to complete a HACCP Study and can provide pro-forma documentation for Hazard Analysis, CCP Decisions, Monitoring Systems, Corrective Action Procedures, Verification Activities and HACCP System Auditing.
Keith Ogden has vast experience of application of HACCP in the Food Packaging and associated Industries. He has helped many clients from large multi-nationals to small family owned companies to demonstrate to their customers that they are in control.
He has recently been involved with development of HACCP Systems for the dairy, meat and fresh produce sectors and has a special interest in helping small companies to develop cost effective, workable systems that meet all their stakeholders’ requirements.
HACCP Training
- Effective Control Ltd offer
- HACCP Training for Designated Managers,
- HACCP Team Training
- CCP Awareness Training for Personnel
- HACCP Refresher Training
- HACCP Workshops to facilitate and mentor you through a HACCP Study
HARM, HARA
HARM stands for Hazard and Risk Management.
HARA stands for Hazard Analysis and Risk Assessment.
Both “systems” are closely linked to HACCP. Most BRC Standards (none food) require adoption of a Hazard and Risk Management System, including the completion of a Hazard Analysis and Risk Assessment. The scope of these systems is usually limited to microbiological, physical and chemical hazards, but some standards require hazards to product legality and functional integrity and performance of the final product also to be considered.
Keith Ogden has helped many clients to demonstrate to their customers that they have completed a thorough Hazard Analysis and Risk Assessment and that they have an effective Hazard and Risk Management System in place. This has been achieved in a pragmatic and cost effective way, often with very little change to practices, just presenting it in the right way.
Prerequisite Programme Development – HACCP PRPs (Prerequisite Programmes) cover all food safety/hygiene controls except those at in line process steps. They are essentially the same as “Good Hygiene Practice”.
Codex Alimentarius Food Hygiene Basic Texts is generally accepted as the definitive reference source on food hygiene and HACCP.
The largest section of this publication is concerned with General Principles of Food Hygiene with a shorter section following on HACCP.
The HACCP Guidelines section opens with the statement – “Prior to the application of HACCP to any sector of the food chain, that sector should have in place prerequisite programmes such as good hygiene practices according to Codex General Principles of Food Hygiene, the appropriate Codex Codes of Practice and appropriate food safety requirements. These prerequisite programmes to HACCP, including training, should be well established, fully operational and verified in order to facilitate the successful application and implementation of the HACCP system”
Keith Ogden can help to confirm, develop and implement your HACCP Prerequisite Programmes. This will often mean reviewing existing management system procedures and making changes or additions where necessary. Integration with existing systems is preferable to duplication, resulting in lean, practical and effective procedures/programmes.