Food Quality Assurance: Principles and Practices by Inteaz Alli

Author:Inteaz Alli [Alli, Inteaz]
Language: eng
Format: epub, pdf
Tags: Computing & Technology, Engineering

88 FOOD QUALITY ASSURANCE: PRINCIPLES AND PRACTICES

Table 4.1 Topics Covered By GMPs And HACCP Prerequisite Programs

CHAPTER FOUR: GMPS AND HACCP PREREQUISITE PROGRAMS 89

Sources: J. Food Prot. 61, 9, 1998, 1246–1259; and the Food and Agriculture Organization of the United Nations, codex Alimentarius, 1997 Basic Texts on Food Hygiene, Codex Alimentarius Commission, Join FAO/WHO Food Standards Program, Rome.

activities they address are essentially very similar. This point is best illustrated by the following examples:

• In the U.S. Department of Agriculture (USDA)/Food Safety and Inspection Services (FSIS) mandatory Pathogen Reduction: HACCP inspection program for the meat and poultry sector, HACCP prerequisite programs are covered in sections on Establishment’s grounds and facilities, Equipment and utensils, Sanitary operations, Employee hygiene, Tagging unsanitory equipment, utensils, rooms or compartments and mandatory Sanitation standard operating procedures (SSOPs).

• In the FDA’s Seafood HACCP Final Rule, HACCP prerequisite programs are addressed by mandatory Current good manufacturing practice (Table 4.1) and Sanitation control procedures, consisting of recom-mended Sanitation SOP

and mandatory Sanitation monitoring.

• In the FDA’s Juice HACCP Final Rule, HACCP prerequisite programs are addressed by mandatory Current good manufacturing practice (Table 4.1) and mandatory Sanitation standard operating procedures.

• The NACMCF’s Hazard Analysis and Critical Control Point Principles and Application Guidelines in 1997, recognized the following as Examples of Common Prerequisite Programs: facilities, Supplier Control, Specifications, Production Equipment, Cleaning and Sanitation, Personal Hygiene, Training, Chemical Control, Receiving, Storage, and Shipping, Traceability and Recall, Pest Control. (Table 4.1)

• In Canada, Agriculture and Agri-Foods Canada Food Safety Enhancement Program (FSEP), HACCP prerequisite programs are covered by the following: Premises, Transportation and Storage, Sanitation, Equipment, Personnel Training, Recall Program and Records

• At the international level, the Codex Alimentarius Commission’s Recommended International Code of Practice General Principles of Food Hygiene can be considered as the HACCP prerequisite programs.

90 FOOD QUALITY ASSURANCE: PRINCIPLES AND PRACTICES

For purposes of comparison, Table 4.1 lists the activities that are recognized as Current good manufacturing practice (Title 21 CFR Part 110) and as HACCP

prerequisite programs, including the activities covered by the Codex Alimentarius Commission’s General Principles of Food Hygiene.

4.6

GMPs, HACCP prerequisite programs, HACCP systems, and quality systems

Food plants that operate with HACCP systems will have the required

prerequisite programs that include GMPs and in some industry sectors in the U.S., also include SSOPs. In food processing plants that do not have HACCP systems, the GMPs remain the essential practices for addressing food safety In these situations, it is more appropriate for the HACCP prerequisite programs to be used instead of the basic GMPs. The prerequisite programs provide more comprehensive coverage of the requirements relating to conditions and activities in a food plant than will the GMPs. In food plants that do not operate with HACCP systems but have implemented the ISO 9001 Quality management systems standard, as a minimum the GMPs should be part of the applicable regulatory requirements of the standard.

Within the requirements of the ISO 9001:2000 standard, there are specific sections that address activities that can be related to activities covered by some of the HACCP prerequisite programs. This is evidence

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