SERVICIO NACIONAL DE APRENDIZAJE SENA INSTRUMENTO DE EVALUACIN CONOCIMIENTO

SISTEMA INTEGRADO DE GESTIN Proceso

Gestin de la Formacin Profesional Integral Procedimiento
Ejecucin de la Formacin Profesional Integral Apoyo

HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEM AND GUIDELINES FOR ITS
APPLICATION
Annex to CAC/RCP 1-1969, Rev. 3 (1997)

DEFINITIONS

1. Control (verb): To take all necessary actions to ensure and maintain compliance with criteria
established in the HACCP plan.
2. Control (noun): The state wherein correct procedures are being followed and criteria are
being met.
3. Control measure: Any action and activity that can be used to prevent or eliminate a food
safety hazard or reduce it to an acceptable level.
4. Corrective action: Any action to be taken when the results of monitoring at the CCP indicate a
loss of control.
5. Critical Control Point (CCP): A step at which control can be applied and is essential to
prevent or eliminate a food safety hazard or reduce it to an acceptable level.
6. Critical limit: A criterion which separates acceptability from unacceptability.
7. Deviation: Failure to meet a critical limit.
8. Flow diagram: A systematic representation of the sequence of steps or operations used in the
production or manufacture of a particular food item.
9. HACCP: A system which identifies, evaluates, and controls hazards which are significant for
food safety.
10. HACCP plan: A document prepared in accordance with the principles of HACCP to ensure
control of hazards which are significant for food safety in the segment of the food chain under
consideration.
11. Hazard: A biological, chemical or physical agent in, or condition of, food with the potential to
cause an adverse health effect.
12. Hazard analysis: The process of collecting and evaluating information on hazards and
conditions leading to their presence to decide which are significant for food safety and
therefore should be addressed in the HACCPplan.
13. Monitor: The act of conducting a planned sequence of observations or measurements of
control parameters to assess whether a CCP is under control.
14. Step: A point, procedure, operation or stage in the food chain including raw materials, from
primary production to final consumption.
15. Validation: Obtaining evidence that the elements of the HACCP plan are effective.
16. Verification: The application of methods, procedures, tests and other evaluations, in addition
to monitoring to determine compliance with the HACCP plan
 SERVICIO NACIONAL DE APRENDIZAJE SENA INSTRUMENTO DE EVALUACIN CONOCIMIENTO
SISTEMA INTEGRADO DE GESTIN Proceso
Gestin de la Formacin Profesional Integral Procedimiento
Ejecucin de la Formacin Profesional Integral Apoyo

PRINCIPLES OF THE HACCP SYSTEM

The HACCP system consists of the following seven principles:

PRINCIPLE 1 PRINCIPLE 2
PRINCIPLE 3
Conduct a hazard Determine the Critical
analysis. Establish critical limit(s).
Control Points (CCPs).

PRINCIPLE 5
PRINCIPLE 4
Establish the corrective
Establish a system to action to be taken
monitor control of the whenmonitoring indicates
CCP. that a particular CCP is
notunder control.
PRINCIPLE 6
Establish procedures for
verification to confirm
that the HACCP system is
working effectively.

PRINCIPLE 7
Establish documentation
concerning all procedures
and records appropriate to
these principles and their
application.
 SERVICIO NACIONAL DE APRENDIZAJE SENA INSTRUMENTO DE EVALUACIN CONOCIMIENTO
SISTEMA INTEGRADO DE GESTIN Proceso
Gestin de la Formacin Profesional Integral Procedimiento
Ejecucin de la Formacin Profesional Integral Apoyo

DIAGRAM 1
LOGIC SEQUENCE FOR THE APPLICATION OF HACCP

1 Assemble HACCP Team

2 Describe Product

3 Identify Intended Use

4 Construct Flow Diagram

5 On-site Confirmation of Flow Diagram

6 List all Potential Hazards. Conduct a Hazard Analysis. Consider Control Measures

7 Determine CCPs

8 Establish Critical Limits for each CCP

9 Establish a Monitoring System for each CCP

10 Establish Corrective Actions

11 Establish Verification Procedures

12 Establish Documentation and Record Keeping

 SERVICIO NACIONAL DE APRENDIZAJE SENA INSTRUMENTO DE EVALUACIN CONOCIMIENTO
SISTEMA INTEGRADO DE GESTIN Proceso
Gestin de la Formacin Profesional Integral Procedimiento
Ejecucin de la Formacin Profesional Integral Apoyo

UNDERSTANDING THE FSSC 22000 FOOD - SAFETY SYSTEM CERTIFICATION SCHEME

Food safety is a global concern which affects manufacturers and consumers alike. With the
globalization of food production to meet the ever-growing needs of the worlds population, the food
chain has evolved into a longer and more complex business than ever before, increasing the risk of
food safety incidents. To help mitigate the risks, many regional and customized food safety standards
have evolved to help improve food safety and address issues raised by manufacturers, suppliers,
retailers and consumers. In February 2013, the Global Food Safety Initiative (GFSI), an organization
committed to benchmarking food safety management schemes, completed the process of re-
benchmarking FSSC 22000 against the GFSIs sixth Edition. FSSC 22000 has again achieved full
recognition from GFSI for its scheme, which addresses the principles of food safety and the safe
production of food packaging. This allows organizations in the food chain that achieve FSSC 22000
certification to meet the requirements of many global retailers and major branded food companies
under a single, internationally recognized food safety management system and gives individual
organizations the confidence to sell their products to major retailers.

FSSC 22000 presents one of the most comprehensive approaches to a food safety management
system for those engaged in food manufacturing and food packaging. Because of its basis in the ISO
22000:2005 standard, FSSC 22000 works seamlessly with other quality management systems such
as ISO 9001, ISO 14001 and OHSAS 18001, making it an integral part of any food manufacturing
organizations ability to improve quality, food safety and other aspects. Ultimately, FSSC 22000
combines the benefits of a business management tool linking food safety and business processes
with the ability to meet growing global customer requirements for a GFSI recognized supplier food
safety system certification.

GLOBAL FOOD SAFETY A CHALLENGING ENVIRONMENT

Consumers not only want to know where their food is coming from, but also that it is safe. In todays
world of instant information the public are very aware of food safety issues. From tainted milk to
contaminated peanut butter, high profile food scares and recalls in recent years, have resulted in an
immediate drop in consumer confidence. Extended global supply chains and lack of adequate control
mechanisms can be identified as root causes of these incidents. As manufacturers and retailers
continue to make efforts to address supply chain deficiencies, there is a need for effective and
harmonized food safety systems. Therefore, it is no surprise that we are seeing multiple food safety
standards and schemes being proposed and adopted. This ensures progress is continually being
made in the drive to address food safety at a global level.

The introduction of FSSC 22000 in 2010 marked a major step towards a single, internationally
accredited and recognized food safety scheme. It combines the ISO 22000:2005 Food Safety
Management standard with the detailed requirements for prerequisite programmes (PRPs) of each
sector within the supply chain and key additional requirements. The FSSC 22000 scheme has been
 SERVICIO NACIONAL DE APRENDIZAJE SENA INSTRUMENTO DE EVALUACIN CONOCIMIENTO
SISTEMA INTEGRADO DE GESTIN Proceso
Gestin de la Formacin Profesional Integral Procedimiento
Ejecucin de la Formacin Profesional Integral Apoyo
fully recognised by the GFSI, which is also focused on improving cost efficiency throughout the food
supply chain through the common acceptance of GFSI recognized standards by retailers around the
world.

THE ORIGINS OF THE FSSC 22000 SCHEME

In 2001, the International Organization for Standardization (ISO) began developing an auditable
standard for the food industry, building on the Hazard Analysis and Critical Control Point (HACCP)
system certifications role in food safety management systems. The result was ISO 22000:2005,
issued in 2005.
Its aim was to define food safety management requirements for companies that needed to comply
with a wide variety of global food safety regulations. However, ISO 22000:2005 was not approved by
GFSI at the time due to weak prerequisite programme content.

To bolster this content, a group of large multinational companies wrote an addendum to the ISO
22000:2005 standard, known as the Publicly Available Specification 220 (PAS 220:2008), issued in
2008. GFSI agreed that the combination of ISO 22000:2005 and PAS 220:2008 contained adequate
content for approval, but that there must be an industry-owned scheme governing the combination of
these two standards, along with emphasis on regulatory and customer requirements. Consequently,
the Foundation for Food Safety Certification developed the FSSC 22000 scheme, combining ISO
22000:2005 standard with PAS 220:2008 and some additional requirements with respect to
specifications for services and the supervision of food safety related activities. FSSC 22000 was
approved by GFSI in May 2009 as a global benchmark in food safety management. Since February
2010, FSSC 22000 has become the sixth standard to join the stable of GFSI recognized schemes.
This move helps improve cost efficiency and consistency among food supply chains around the world
and delivers greater confidence to the end users of third-party certification whilst providing flexibility
and choice in certification schemes.

The result is an international, auditable scheme that specifies the requirements for food safety
management systems by incorporating all the elements of Good Manufacturing Practices (GMP) and
Hazard Analysis Critical Control Point (HACCP) systems together with a comprehensive
management system. FSSC 22000 gives organizations a way to demonstrate, in an internationally
understood format, that they have a comprehensive management system that meets the food safety
requirements of both customers and regulatory agencies. It brings hazard controls along the food
chain under a single food safety management umbrella, making it easier to train, implement and audit
the management of food safety at every level of the food chain.

In March 2012, PAS 220:2008 was withdrawn and replaced with the ISO/ TS 22002-1:2009 standard
to work in conjunction with the ISO 22000:2005 standard within the FSSC 22000 scheme. The
requirements for ISO/TS 22002-1:2009 are essentially the same in that they detail requirements for
prerequisite programmes (PRPs).
In February 2013, FSSC 22000 Version 3 was recognized by the GFSI with the additional
requirements expanded to include the management of inputs and specific regulatory requirements.