Material De Apoyo - Hac 3f1m5i

SERVICIO NACIONAL DE APRENDIZAJE SENA INSTRUMENTO DE EVALUACIÓN CONOCIMIENTO SISTEMA INTEGRADO DE GESTIÓN Proceso Gestión de la Formación Profesional Integral Procedimiento Ejecución de la Formación Profesional Integral Apoyo

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

1. Control (verb): To take all necessary actions to ensure and maintain compliance with criteria established in the HAC 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 C indicate a loss of control. 5. Critical Control Point (C): 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. HAC: A system which identifies, evaluates, and controls hazards which are significant for food safety. 10. HAC plan: A document prepared in accordance with the principles of HAC 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 HACplan. 13. Monitor: The act of conducting a planned sequence of observations or measurements of control parameters to assess whether a C 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 HAC plan are effective. 16. Verification: The application of methods, procedures, tests and other evaluations, in addition to monitoring to determine compliance with the HAC plan

SERVICIO NACIONAL DE APRENDIZAJE SENA INSTRUMENTO DE EVALUACIÓN CONOCIMIENTO SISTEMA INTEGRADO DE GESTIÓN Proceso Gestión de la Formación Profesional Integral Procedimiento Ejecución de la Formación Profesional Integral Apoyo

PRINCIPLES OF THE HAC SYSTEM The HAC system consists of the following seven principles:

PRINCIPLE 1 Conduct a hazard analysis.

PRINCIPLE 4 Establish a system to monitor control of the C.

PRINCIPLE 2 Determine the Critical Control Points (Cs). PRINCIPLE 5 Establish the corrective action to be taken whenmonitoring indicates that a particular C is notunder control. PRINCIPLE 7 Establish documentation concerning all procedures and records appropriate to these principles and their application.

PRINCIPLE 3 Establish critical limit(s).

PRINCIPLE 6 Establish procedures for verification to confirm that the HAC system is working effectively.

SERVICIO NACIONAL DE APRENDIZAJE SENA INSTRUMENTO DE EVALUACIÓN CONOCIMIENTO SISTEMA INTEGRADO DE GESTIÓN Proceso Gestión de la Formación Profesional Integral Procedimiento Ejecución de la Formación Profesional Integral Apoyo

DIAGRAM 1 LOGIC SEQUENCE FOR THE APPLICATION OF HAC

1

• Assemble HAC 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 Cs

8

• Establish Critical Limits for each C

9

• Establish a Monitoring System for each C

10

• Establish Corrective Actions

11

• Establish Verification Procedures

12

• Establish Documentation and Record Keeping

SERVICIO NACIONAL DE APRENDIZAJE SENA INSTRUMENTO DE EVALUACIÓN CONOCIMIENTO SISTEMA INTEGRADO DE GESTIÓN Proceso Gestión de la Formación Profesional Integral Procedimiento Ejecución de la Formación 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 world’s 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 rebenchmarking FSSC 22000 against the GFSI’s 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 organization’s 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 today’s 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 EVALUACIÓN CONOCIMIENTO SISTEMA INTEGRADO DE GESTIÓN Proceso Gestión de la Formación Profesional Integral Procedimiento Ejecución de la Formación 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 (HAC) system certification’s 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 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 s 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 (HAC) 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.