System of analysis of the dangers and control of the critical points

The system of analysis of the dangers - critical points for their control , in summary system HACCP (Hazard Analysis Critical Control Not) , is a method of control of the public health of the processed foodstuffs to the the United States of America by a laboratory depend on NASA with the assistance of the Pillsbury firm since 1959 whose objective is the prevention, elimination or the reduction on an acceptable level of any danger Biologique, Chimique and Physique. With this intention, the step consists of an analysis of the dangers allowing the installation of critical points where it is possible to control them. Worked out by experts thanks to an international collaboration with the passing of years, the HACCP is an good example of " norme" who developed beside the States and of the lawful administrations which then adopted it. In fact, this tool which became a standard or more precisely a standard-concept, and not a standard with the French direction of the term, from now on are imposed by the various payments of the authorities Européen born for the Hygiène of the food.

Seven principles of system HACCP

Method HACCP rests on the seven following principles:

Principle 1 : to proceed to a Analysis of the Danger S.
Principle 2 : to determine the critical points of control (CPC: Critical Control Not ).
Principle 3: to fix the Threshold (S) critical (S).
Principle 4 : to set up a monitoring system (critical limits) allowing to make sure that CCPs control indeed the dangers.
Principle 5 : to determine the corrective measures to take when the Surveillance reveals that a CPC given is not controlled.
Principle 6 : to apply procedures of checking in order to confirm that system HACCP functions effectively.
Principle 7 : to constitute a File in which appear all the Procédure S and all the statements concerning these principles and their application.

Method HACCP allows a certain vigilance by identifying stages where there exists a danger of contamination.

Prerequisites of installation

The installation of the HACCP must be prepared. First of all the direction must begin and lay down objectives to be reached. It is a question of transmitting its policy as regards safety of food to the whole of the personnel of the company. A team HACCP must be multi-field and qualified to work out a plan HACCP in order to take into account all the aspects of manufacture and to profit from experience feedbacks. For carrying out analysis HACCP itself, it is necessary to set up and to develop a plan of good practices of hygiene (BPH) relating to the food sector concerned in conformity with the European statutory texts according to the Package Hygiene. It is necessary to suitably control the BPH before going further in the step and that is far from being gained in good number of companies. Indeed, the BPH are generally well written even posted but not always followed on the ground. In standard NF IN ISO 22000, the BPH are called PRP, programs prérequis.

A French document of the ASEAN on the implementation by the small and medium-size companies is from now on accessible on the European site HTTP: /ec.europa.eu/food/training/haccp_fr.pdf

Installation

Diagrams of manufacture must be realized by taking into account in particular the stages of recycling, the entries and the exits of matters, the various fluids, packing as well as the existing points of control. The diagrams of manufacture must be checked on the production site in dialog with the production line team (responsible, foremen, operators). The analysis of the dangers consists in identifying (1) the dangers (physical, chemical and microbiological) that it is necessary to control, (2) significant stages (the stages where the danger penetrates, survives or develops), and (3) stages where the dangers can be controlled (CPC). (Principle 1).
Since 2005, standard NF IN ISO 22000 proposes a system of safety management of the food which respects the whole of the legislative requirements into force related to the safety of the foodstuffs (the Package Hygiene), by marrying the well-known approach of the standards on the management of quality (ISO 9000:2000) with the standards of the Codex alimentarius on the BPH and the HACCP.

Risk confusion

The HACCP is not an elimination of any danger, an application of risk zero or Precaution principle beyond the standards Pathogène s.
It is about the control of the dangers identified if possible as of the source by the prevention while being based on CPC. It is not thus a question of making hygiene everywhere and for all but of being based on critical points to control. Following the example quality systems, it is usual to see the persons in charge quality having the management of the HACCP. In fact, the HACCP must be before all the concern of the production. Many companies generally have a documentation well done but what is it on the ground? Indeed, on the ground, one observes the practices, the customs and the habits of the production, and often it is noted that the current practices of the production are not completely in agreement with the preestablished procedures. Variation, shift, drift, call that as you want but that often occurs like that. The BPH are well the preconditions (a prérequis) essential to the HACCP.

Cost

The European texts, increasingly strict on the hygiene of the foodstuffs, impose expenses that many small producers are unable to assume. Conscious of this aspect, the European Union revised certain points of the Payment 852/CE of which the HACCP because of the high cost of its implementation for the EP and SME. The fundamental ones of hygiene would undoubtedly be sufficient for some of these entreprises.
Is a standard of hygiene used to transport without danger of the products on all the Planet and until on the the Moon applicable to small a producing which sells Fromage on a local market? . For that, since the first January 2006, the concept of exemption of approval is ratified on the European level because one takes into account from now on the “marginal, located and restricted” activity.

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