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The food supply chain for food and beverages is vital for the health of the nation, particularly in India. A HACCP system is a preventative approach to controlling food safety. HACCP moves away from reliance on end product testing to a more proactive, preventative approach of controlling potential hazards.

The modern HACCP system and guidelines for its application were defined by the Codex Alimentarius Commission in the Codex Alimentarius Code of Practice.

Benefits of HACCP

• A preventative approach to food safety

• Can help identify process improvements

• Reduces the need for, and the cost of end product testing. In most cases end product testing is not feasible anyway.

• Is complementary to quality management systems such as ISO 9000

• Provides evidence of due diligence and hence mitigates the prospect of being sued in a court of law

• Reduces the likelihood of product recall & adverse publicity

• Enhances customer satisfaction and faith in the continuing suitability of the product for human consumption/ reduces dissatisfaction

• Facilitates better understanding of food packaging safety concerns throughout the organisation

• Improves staff performance through the promotion of team spirit and joint responsibility

• Improves staff morale and motivation through a cleaner working environment. Makes the staff aware that a failure could result in closing down of the establishment and consequent loss of jobs.

HACCP Principles

The standard approach to HACCP is that specified by the Codex Alimentarius, 1997, and follows 7 basic principles:

1. Conduct a hazard analysis.

2. Determine the critical control points.

3. Establish critical limits.

4. Establish a system to monitor control of the CCP.

5. Establish the correction to be taken on the product when monitoring indicates that a particular CCP is not under control.

6. Establish procedures for verification to confirm that the HACCP system is under control.

7. Establish documentation concerning all procedures and records appropriate to these principles and their application.

The Avian flu in India has brought to a focus on the importance of the HACCP System on the primary food suppliers. A failure here can contaminate the entire food chain and call for a product recall of gigantic proportions, as happened in India.

under development ....

1 Scope ......... .......... ....................................................... ....

2 Normative referen ces ............ ............... .................................... ...... ......... .... ......................................

 Terms and definitions ................................................................................................................

4 Food safety management system ..................................................................................

4.1 General requirements ............................................................... ....... ..... ..........................................

4.2 Documentation requirements .................................................. ........ ...... .........................................

5 Management responsibility ................................................... ........... ...... ............ ..............................

5.1 Management com m itment ............ .............. ....... ......... ........................................ ............... ...... ........

5.2 Food safety policy........ .... .... .................................................... ........... .............................................

5.3 Food safety management system planl)ing .................................................................................

5.4 Responsibil ity and auth ority ................. .................... ................................... .............................. ......

5.5 Food safety team leader ...................................................................................................................

5.6 . Commu nication ................... ........ ........... ...................... ................................ ....... ..... ............. ... ..........

5.7 Emergency preparedness and resp"nse .............................................................................

5.8 Management revi ew ................ ..... ........ ........................ ......................................................... ............

6 Resource manag ement ........... ..... .............................. ............................... ............... .............. ...........

6.1 Provision of resources ................................................................................................................

6.2 Human resources ........... ......................................................... .........................................................

6.3 Infrastructure...................... ............... ............................................................................ ......... ............

6.4 Work environment ......... ............... ........................................... ................. ........................................... 9

7 Planning and realization of safe products ......................................................................................... 9

7.1 General................................ .................. ..................... ................ ............................... ............. .............. 9

7.2 Prerequisite prog rammes (PRPs) .............................................................................
7.3 Preliminary steps to enable hazard analysis ..................................................................

7.4 Hazard analys is ... ....... .......... ........ ............................... ................................ ................... .................

7.5 Establishing the operational prerequisite programmes (PRPs) ...........................................
7.6 Establishing the HACCP plan ....................................................................................
7.7 Upda:ing of preliminary information and documents specifying the PRPs

and the HACCP plan .......................................................................

7.8 Verification planning ............................................................... .........................................................

7.9 Traceability system ............ ....................................................... .............................................. ........

7.10 Control of nonconformity .........................................................................................................

8 Validation, verification and improvement of the food safety management system ................

8.1 General.............................................. ....... ................................... .......... ............. ....... ....... ............ ....

8.2 Validation of control measure combinations .................................................................................. 

8.3 Control of monitoring and measuring .............................................................................

 8.4 Food safety management system verification ...........................................................................

8.5 Improvement ...... ............ ...... ....,................................... ........... ...... ................ ................................ .......

Annex A (informative) Cross references between ISO 22000:2005 and ISO 9001 :2000 ..................

Annex B (informative) Cross references between HACCP and ISO 22000:2005 .................................

Annex C (informative) Codex references providing examples of control measures, including
prerequisite programmes and guidance for their selection and use ...............................................

Bibl iogra phy ...... ............................ ................ ......... .......... ................ ........................... .... ... ........... .............

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