Introduction to Codex HACCP
The General Principles of Food Hygiene, originally adopted during the sixth session of the Codex Alimentarius Commission (1969), provides a basis for food hygiene and a foundation for HACCP implementation. In the 50+ years of its existence, the document has had many revisions with a particular emphasis for 1997 revision where the Hazard Analysis and Critical Control Point (HACCP) system and guidelines for its application annex was incorporated. In the latest revision (2020) the HACCP section is no longer an annex and becomes Chapter Two of document.
Back in 1997, the inclusion of the HACCP annex was a pivoting moment in Food Safety as it became the greatest international reference for HACCP implementation. Since the Pillsbury recall in 1971 (glass in baby food), which led them to adopt to all their products the same principles (FMEA + GMP | Failure Mode Effects Analysis + Good Manufacturing Practices) they developed together with USA NASA Space Program for space food for their astronauts. Until 1997, HACCP has continuously evolved; however, with not enough harmonization and globally accepted guidance to its application. The HACCP annex was the document that was missing; consequently supported by the Food Quality and Safety Systems – A Training Manual on Food Hygiene and the Hazard Analysis and Critical Control Point (HACCP) System (FAO 1998).
These documents provided support and framework to many governmental legislation all over the world on food safety as well as to the development of many privately held Food Safety Programs. Even these days, these documents are considered relevant reference which all food safety professionals should have nearby.
Back in 1997, the inclusion of the HACCP annex was a pivoting moment in Food Safety as it became the greatest international reference for HACCP implementation. Since the Pillsbury recall in 1971 (glass in baby food), which led them to adopt to all their products the same principles (FMEA + GMP | Failure Mode Effects Analysis + Good Manufacturing Practices) they developed together with USA NASA Space Program for space food for their astronauts. Until 1997, HACCP has continuously evolved; however, with not enough harmonization and globally accepted guidance to its application. The HACCP annex was the document that was missing; consequently supported by the Food Quality and Safety Systems – A Training Manual on Food Hygiene and the Hazard Analysis and Critical Control Point (HACCP) System (FAO 1998).
These documents provided support and framework to many governmental legislation all over the world on food safety as well as to the development of many privately held Food Safety Programs. Even these days, these documents are considered relevant reference which all food safety professionals should have nearby.
HACCP Modifications and Updates
1. The structure of the document
2. Emphasis on the role of the Food Business Operator (FBO) providing safe food.
3.Good Hygiene Practices (GHPs)
4.Food Safety Culture
5. Definitions
6.HACCP and Guidelines for its application
Final Thoughts
Authors: Nuno F. Soares & Ray Haddad
Disclaimer:
The information contained on this article is based on research done in the last
months and the authors personal experience and opinions. It is not intended to
represent the view of any organization they work for or collaborate with.
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