Practical Implementation
of HACCP system in
small companies.
Sofia, 10 February, 2006
Brendan Lawlor. H.S.E. Galway , Ireland
Lost ?
YOU ARE NOT ALONE !!
Imagine getting food poisoning here!
HACCP is intended as a permanent
guarantee of Safe Food
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Its based on prevention
Assures customer in advance, included in price!
Better than sampling food afterwards
Best brains biggest bucks produced it…….it works
Used in other businesses
Intelligent
Varies with size & type of business
It’s a global brand
Only as good as the people operating the system
HACCP….Reservations
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Is a highly complex food safety assurance system,
developed by scientists,
supervised by quality-control managers
operated by technicians,
in space-age environments.
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Classical HACCP is an excellent system for cost
effective production of safe food …..
from large manufacturing companies,
consistent processing lines, (e.g. meat
processing plants with veterinary supervision),
supermarket chains,
franchises with generic solutions, etc
can be useful in Hospitals & Nursing Homes
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It is an altogether
different matter for the
vast majority of
European food
businesses, which are
small (96%), sometimes
isolated and lacking
technical knowledge, (e.g.
catering).
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Imagine implementing
HACCP here !
HACCP & CATERING
The Reality
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Most operators of small
companies can produce
safe food
(Risk is the issue, not
size)
but cannot produce
documented hazard
analysis (bacteriological,
chemical & physical) and
scientific control
systems. Don’t see the
need for it.
Does it work for us ?
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Joined EEC in 1973
FSAI set up in 1998 (47
Agencies)
HACCP became a legal
requirement for us in
1998
HACCP Compliance in Irish Food
Businesses (2000)
Of 510 premises surveyed
74% claimed to have a food safety
management system
52% had heard of the term HACCP
only 38% believed that they were
responsible for developing their own
food safety management system
42% thought their inspector was
responsible!
High Risk Butcher shops 2005
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961 examined
27% are compliant
60% have started the process
13% …….yet to start
Was it us ? Are we stupid?
 1998
First country in Eu to have
I.S.O. accreditation in food control
 2000 First accredited national
standard for HACCP in Europe
 2004 We succeeded in eliminating
smoking in the workplace overnight
 Publish and be damned !!!
Is it working elsewhere ?
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In many places HACCP has lost its credibility
In places it is ignored (soft cheeses)
Food workers and inspectors did not understand
it.
Who gives what training ?
Risk identification is difficult with familiarity
Until 2006 it did not have to be documented
Where we went wrong
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Inexperienced, inconsistent, inspectors, did not
audit
Files (not systems) were not practical: large and
bought off the shelf. Pigs might fly !
Documents were faked; Irish jail
A paper exercise: Galway
Young inspectorate enforcing guides
Food businesses are moving into the
new millennium, so must we!
Consultants
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Are part of the problem, and part of the
solution
Charged by the sheet
Wrote plans in their language. Were not around
for audits: HACCP maintenance contracts.
Should be part of HACCP team
FSAI gave guidance
In many cases, good ones, are essential.
We were not alone !
The Letters of the Law
Hazard
 Analysis
 Critical
 Control
 Point
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Or, have a cup of coffee and pray!
HACCP Strategy Objectives
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To promote HACCP at national and regional level
To demystify the concept of HACCP
To target specific premises
To help industry in its own development of HACCP
To develop a consistent approach to implementing
HACCP.
To develop a consistent approach in enforcing
HACCP
Food Poisoning Outbreaks
1999-2001 (n=159)
Hotel/guest house
39 (25%)
 Hospital/residential inst 30 (19%)
 Restaurant/café/take away 28 (18%)
 Private Home
23 (14%)
 Staff canteen
7 (4%)
 Crèche
7 (4%)
 Other
25 (16%)
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Haccp Strategy + Local Initiatives
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3 assessments carried
out; targeted
approach
Doubling in HACCP
compliance in Hotels
Focus is now on
Butchers
The Galway Approach
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Introduced on a gradual
basis from 1998 – to date
Galway
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Consultation with all
inspectors
HACCP Training course
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Three day course developed, 9 hours, one session a
week
For proprietors, managers and supervisors
Participatory - lots of homework
Attendees have a System for €100 .
Over 250 small/medium sized food businesses have
attended and successfully completed course.
Solution to the
problem ?
The Hygiene Package
! or ?
‘Hygiene Package’; Flexibility
introduced
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Article 5 of Reg 852 is the
legal position
Guidance document from
Sanco may be solution
‘Two types of HACCP’ ?
Annexe 1; Classic systems:
no flexibility
Annexe 2; Explores extent of
flexibility (2 types); Pre
requisites or guides
852/2004 – Chapter III
Guides to Good Practice
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Article 7:
“Member States shall encourage the development
of national guides to good practice for hygiene
and for the application of HACCP principles”
What has happened since?
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Authorities have panicked.
Fortunes spent on consultants (everywhere).
Businesses closed down
Large meaningless plans purchased (pigs fly)
92% success claimed by some !!!
Over-elaborate Systems (Ireland) jail !
Simplified System for small caterers (G.B)
The 4 C’s G.B.
‘HACCP’
or ‘HAZARD’ not mentioned
What's needed now?
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Simplify! As much as necessary, not as much as
possible
Pre-requisites, Training, Management commitment
A Food Safety Management System incorporating
HACCP is your responsibility
A Simple, flexible system
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Identify risks: difficult; eliminate complaints
Put controls in place to deal with risks
A clear procedure if things who wrong
Keep this up to date
Record procedures and checks
In other words !
This is management of risk !
HACCP applied !!
Guides to the Future
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Our national standards authority has designed a Haccp plan
with flexibility (5 CCP’s) in IS 340/06
May be applied to all catering establishments
FSAI has produced detailed guidelines for the development
of Industry Guides to Good Practice, incorporating
HACCP.
Guides need to be simple, (in food workers language)
They also may finish collecting dust on a shelf
They must be applied to each premises, individually
Be updated
HACCP ‘Brand’ will succeed
ISO 22000; PAN EUROPEAN STANDARD
Food businesses are striving for excellence not just for minimum legal standard.
Good luck in the future
LEARN FROM OUR MISTAKES