Module 01 - lecture 01

The need for the HACCP system

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In the 30 years since its conception, the HACCP system has grown to become the universally accepted method for food safety assurance.

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Why ?

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The need for HACCP

To successfully implement HACCP in the food supply, authorities responsible for food safety must first be aware of the need to move to a system such as HACCP. Until this need is acknowledged, it is unlikely that a commitment at any level can be expected.
Report of a WHO Consultation on HACCP: Concept and Application (June 1995)
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The need for an effective food safety assurance method

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Foodborne diseases are a widespread public health problem

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Foodborne diseases are a widespread public health problem

Sweden (1995) Netherlands (1991) New Zealand (1993) UK (1995) Canada (1985) USA (1985)
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7% National survey 15% Sentinel study 9% National survey 7% National survey 8% Estimation 10% Estimation

Incidence of infectious enteritis and typhoid fever in Germany

250,000 200,000 150,000 100,000 50,000 0 1946 1951 1956 1961 1966 1971 1976 1981 1986 1991 Years
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Number of reported cases

Infectious enteritis

Typhoid and paratyphoid fevers

Increased incidence of foodborne diseases in UK

50 * 45 40 35 30 25 20 15 10 5 0

Laboratory reports of gastrointestinal infections in England and Wales

Campylobacters Salmonellae Rotavirus Shigellae G iardia Cryptosporidia

*
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80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 x 1000

Incidence of foodborne diseases in Venezuela

160 Number of reported cases per 100 000 population 140 120 100 80 60 40 20 0 1976 1979 1982 1985 Years
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1988

1991

1994

Cholera

700,000 600,000

10 0

8 0

500,000 400,000 300,000 200,000 100,000 1990 1992 1986 1987 1988 1989 1991 1993 1994 1995
2 0 6 0

4 0

Years

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Number of countries

Number of cases

Emergence or re-emergence of foodborne diseases

Verotoxin producing E. coli infections Listeriosis Salmonellosis (S. enteritidis) Cholera Campylobacteriosis Yersiniosis Cryptosporidiosis Clonorchis sinensis infection Cyclosporidiosis

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Emergence of foodborne diseases

Laboratory Isolation of E.coli O157:H7
500 450 400 350

No. of Isolations

300 250 200 150 100 50 0 19 8 2 19 8 3 19 8 4 19 8 5 19 8 6 19 8 7 19 8 8 19 8 9 19 9 0 19 9 2 19 9 3 19 9 4 19 9 1 Scotland England & Wales Northern Ireland

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Increased knowledge and awareness of the serious and chronic health effects
Reactive arthritis Meningitis Haemolytic uraemic syndrome (HUS) Septicaemia
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Cancer (liver) Congenital blindness Abortion Malnutrition Death

New food technologies and processing methods

Need for predicting potential health risk associated with

new technologies and their application consequences due to inappropriate handling during preparation

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Increased awareness of the economic consequences of foodborne diseases

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medical care costs loss of productivity loss of food reduced food trade decrease in tourism

Increase in the number of vulnerable people

elderly immunocompromised individuals pregnant women infants and young children undernourished individuals

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Industrialization and mass production

Salmonellosis in the USA
30.0

25.0

Opportunities for food contamination Large foodborne disease outbreaks

20.0

15.0

10.0

5.0

19 7 0

19 7 2

19 7 4

19 7 6

19 7 8

19 8 0

19 8 2

19 8 4

19 8 6

19 8 8

19 9 0

19 9 2

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19 9 4

0.0

Urbanization
A longer and more complex food chain; thus greater opportunities for food contamination
Agricultural production

Processing & manufacturing

Transport & distribution

Food service & catering establishments

Household food preparation

Street food vending operations

Transport & serving Consumption

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Changing lifestyles

increase in food service and mass catering establishments (including street food vendors) travel role of women migration

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Increased tourism and international trade in foodstuffs

increase in travel - related foodborne diseases foodborne disease outbreaks due to contaminated foods

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Increased consumer awareness of food safety

education media consumer organizations

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Lack of or decreasing resources for food safety

insufficient awareness on the part of public health authorities competition with other health programmes

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Objectives of application of the HACCP system

Prevention Preventionof offoodborne foodborneillness illness

Reduction Reductionof ofcosts costs of offood foodanalyses analyses

More Moreefficient efficient quality qualityassurance assurance system system

losses lossesdue dueto to product productrecall recall

Reduction Reductionof of

Protection Protectionof ofreputation reputation

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Recommended reading on module 1

Motarjemi Y et al. Importance of HACCP for public health and development. The role of the World Health Organization. Food control, 7(2):77-85, 1996. HACCP/WHO Introducing the Hazard Analysis and Critical Control Point system. WHO document WHO/FSF/FOS/97.2, 1997
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