INSTITUTE FOR STANDARD AND QUALITY DEVELOPMENT STUDIES
21/12/2022
Hazard Analysis and Critical Control Points (HACCP): The Codex Alimentarius Commission has issued the Hazard Analysis and Critical Control Points system. The HACCP system has been developed based on scientific principles. It establishes a hazard control system that focuses on prevention rather than relying on testing of final products.
In 1960: NASA (United States), in collaboration with Pillsbury, developed measures to provide safe food for astronauts.
In 1971: HACCP was introduced at the National Food Conference in the United States.
In 1983: WHO Europe encouraged countries worldwide to adopt this standard.
In 1993: The Codex Alimentarius Commission officially issued guidelines for implementing HACCP in CAC/GL 18-1993.
In 2003: The Codex Alimentarius Commission issued a new version in CAC/RCP 1-1969, REV.4-2003.
On September 25, 2020: The Codex Alimentarius Commission adopted the General Principles of Food Hygiene CXC 1-1969.
The standard consists of the following two chapters:
Chapter 1: Good Hygiene Practices (GHPs)
Chapter 2: Guidelines for HACCP implementation.
Definition: An organization responsible for operating food business activities at any stage of the food chain.
Significance: In addition to emphasizing the role of FBOs in identifying and controlling hazards, HACCP CODEX (CXC 1-1969), Rev 2020 also serves as a basis for competent authorities to monitor FBO compliance.
Definition: Fundamental measures and conditions applied at any stage of the food chain to provide safe and suitable food.
Significance: In the CAC/RCP 1-1969 version, businesses were already familiar with SSOP. In essence, both SSOP and GHP aim to control hygiene (facilities, equipment, personnel, etc.). In this new version, GHP is given greater emphasis and a clearer role within the standard.
Definition: The unintended incorporation of an allergenic food or ingredient into another food or ingredient that is not intended to contain that allergen.
Significance: Helps FBOs implement measures to eliminate allergens (milk, eggs, wheat, etc.) from products or provide allergen warning information on product packaging.
In addition, there are several other new concepts similar to those found in ISO 22000, such as Critical Limits and Prerequisite Programs.
To successfully operate the HACCP 2020 system, organizations must ensure:
Lot identification or other equivalent measures are essential to facilitate product recalls.
Each food package should be uniquely marked to identify the manufacturer and production batch.
Organizations will no longer need to rely solely on the traditional decision tree guidance for determining Critical Control Points (CCPs). To determine a CCP, the following should be considered:
Organizations currently applying HACCP CAC/RCP 1-1969, REV.4-2003 are required to transition to the new version.
The transition period is three years from the publication date of the new version, meaning approximately September 2023 (the actual timeline may vary due to pandemic-related issues).
The above are some of the new features introduced in HACCP CODEX (CXC 1-1969), Rev 2020.
ISSQ Institute for Quality is always ready to accompany companies during the integration and development process.
For further information, please contact our hotline: (+84) 981 851 111 or email vienchatluong@issq.org.vn | tcvn@issq.org.vn. We are honored to serve our valued customers!
Publication Date: December 21, 2022
