1.

- HISTORY OF THE HACCP SYSTEM

The Hazard Analysis and Critical Control Point (HACCP) system is specifically
related to the production of safe food and, according to the FAO, is "a preventive and
systematic approach aimed at the prevention and control of biological, chemical and
physical hazards, through anticipation and prevention, rather than inspection and testing
of final products."

The HACCP system is based on a series of interrelated stages, inherent to industrial food
processing, which apply to all segments and links of the production chain, from primary
production to food consumption. Its basis or starting point is the identification of potential
dangers to food safety and the control measures for said dangers.

The first event that gave rise to the HACCP system is associated with WE Deming, and his
quality management theories, are considered the main cause of changes in the quality of
Japanese products in the 1950s. Dr. Deming and other professionals developed the total
quality management (TQM) system, which addresses a manufacturing-oriented system
that can improve quality and reduce costs.

The second - and main - event was the development of the HACCP concept. In the 1960s,
the Pillsbury Company, the United States Army, and the Space and Space Administration

Aeronautics (NASA) developed a program for the production of safe food for the American
space program. Considering the diseases that could affect astronauts, those associated with
food sources were judged to be most important. Thus, the Pillsbury Company introduced
and adopted the HACCP system to ensure greater safety, while reducing the number of
tests and inspections of the final product.

The HACCP system made it possible to control the process, monitoring the processing
system in the most detailed way possible, using controls in operations, and/or continuous
monitoring techniques at critical control points.

The Pillsbury Company introduced the HACCP system in 1971 at a food safety conference
in the United States, and the system later served as the basis for the FDA (Food and Drug
Administration) to develop legal standards for the production of canned foods. low acidity.

In 1973, the Pillsbury Company published the first document detailing the technique of the
HACCP system,

Food Safety through the Hazard Analysis and Critical Control Point System, used as a
reference for training of FDA inspectors.

In 1985, the US National Academy of Sciences, responding to food control and inspection
agencies, recommended the use of the HACCP system in food control programs.
In 1988, the International Commission for Microbiological Specifications in Foods
(ICMSF) published a book that suggested the HACCP system as a basis for quality control,
from a microbiological point of view.

2.- WHAT IS HACCP?

The HACCP system (Hazard Analysis and Critical Control Point System or Hazard Analysis
and Critical Control Points in its translation into Spanish), is the prevention method that
has achieved the highest degree of evolution, adoption and acceptance by various
organizations, companies. and governments to obtain adequate security in all areas of
primary production, transportation, processing, storage, distribution, marketing and
consumption of food. HACCP analyzes at each stage of the process what dangers there may
be from a physical, biological and chemical point of view and if a critical danger is found, it
analyzes how to eliminate or reduce it so that it does not endanger the health of the
consumer. HACCP is ultimately supported by a Manual of Procedures and Records with
their respective corrective actions, monitoring, etc.

2.1. - DEFINITIONS
A.- HACCP: System that allows identifying specific risks and preventive measures (PM)
for their control.
B.- Risk: Possibility of damage occurring. The risks can be biological, chemical or
physical.

Risk is the probability (chance) that a hazard is not controlled at a stage of the
process and affects the safety of the food, which can be established through a
statistical analysis of the performance of the respective stage of the process. The
risk assessment must consider the frequency with which this occurs in consumers
and also its severity. Although there are data on the quantitative assessment of the
risk of some hazards, their numerical determination is not always available.
The risk estimate is, preferably, qualitative, obtained by combining experiences,
local or regional epidemiological data and specific bibliographic information.
Epidemiological data are an important tool for evaluating risks, because they
indicate which products most frequently carry agents dangerous to consumer
health. For example, the relationship between cases of botulism and the
consumption of canned vegetables is high; The same is true between the
consumption of products made with eggs and human infections by Salmonella
Enteritidis.
To carry out a risk assessment, the following data must be considered:
• Review of customer complaints
• Return of lots or shipments
• Laboratory analysis results
• Data from surveillance programs of ETA agents
• Information on the occurrence of diseases in animals or other events that may
affect human health.

C.- Critical limit: Value that separates the acceptable from the unacceptable.

Critical limits must be specified and validated for each CCP. The criteria applied usually
include measurements of temperature, time, moisture content, pH, water activity and
sensory parameters such as appearance. In the case of mycotoxins, for example, criteria
may include moisture content or temperature of the product. All critical limits, and the
corresponding allowable tolerances, should be documented in the HACCP plan worksheet
and included as specifications in the operating procedures and instructions.

D.-Critical control point (CCP): Point, phase or procedure at which a control can be
applied to prevent, eliminate or reduce a food safety risk to acceptable levels.

All the stages of the product flow diagram must be gone through one by one, within the
scope of application of the HACCP study, studying the importance of each of the identified
hazards. It is also important at this stage to remember the stated scope of the HACCP
system analysis. The team will need to determine whether the hazard may occur at this
stage and, if so, whether control measures are in place. If the hazard can be adequately
controlled (and it is not preferable to perform that control in another phase) and is
essential to food safety, then this phase is a CCP for that hazard. A decision tree can be
used to determine CCPs; An example of a Codex decision tree is included in Appendix IV.
However, the main factors in establishing a CCP are the HACCP team's judgment,
experience, and knowledge of the process.
If a stage is identified where a food safety hazard exists, but adequate control measures
cannot be established, either at that stage or later, the product is not suitable for human
consumption. Production should be suspended until control measures are in place and a
CCP can be introduced.

E.- Corrective measure: Measure to be adopted when the results of CCP surveillance
indicate a loss of control.

F.- Monitor : Carry out a planned sequence of observations or measurements to evaluate

whether a CCP is under control.

Monitoring is the mechanism used to confirm that critical limits are met at each CCP. The
monitoring method chosen should be sensitive and produce results quickly, so that trained
operators can detect any loss of phase control. This is essential to be able to adopt a
corrective measure as soon as possible, so that product loss is prevented or reduced to a
minimum.

Surveillance may be carried out through observations or measurements of samples taken

in accordance with a sampling plan based on statistical principles. Observational
monitoring is simple but provides rapid results and therefore allows for rapid action. The
most frequent measurements are those related to time, temperature and moisture content.

G.- Deviation: Situation existing when a critical limit is breached.

H.- Flow diagram: Systematic representation of the sequence of phases or operations

carried out in the production or preparation of a specific food product.

The HACCP team will need to construct a flow chart. This must cover all phases of
operations related to a given product. The same diagram can be used for several products if
their processing is similar. When applying the HACCP system to a given operation, the
phases before and after said operation must be taken into account.

I.- Phase : Any point, procedure, operation or stage of the food chain, including raw
materials, from primary production to final consumption.

J.- Danger : Biological, chemical or physical agent present in the food, or the condition in
which it is found, that can cause an adverse effect on health.

In the HACCP System, "hazard" means the presence of agents that are in conditions that
may cause harm to the health of the consumer. This definition does not apply to other
undesirable conditions or the presence of other types of contaminants such as insects, hair,
decomposition, economic fraud or violation of quality requirements. Among the various
factors that contribute to the occurrence of a biological hazard we can mention:

 CLASSIFICATION OF HAZARDS

Hazards are classified according to their nature:

 • Biological hazards : pathogenic bacteria, viruses and parasites, certain natural
toxins, microbial toxins, and certain metabolic toxicants of microbial origin.

• Chemical hazards : pesticides, herbicides, toxic inorganic contaminants,

antibiotics, growth promoters, toxic food additives, lubricants and inks,
disinfectants, mycotoxins, phycotoxins, methyl and ethyl mercury, and histamine.

• Physical hazards: fragments of glass, metal, wood or other objects that can
cause physical harm to the consumer.

K.- Transparent: Characteristic of a process whose justification, development logic,

limitations, assumptions, value judgments, decisions, limitations, and uncertainties of the
determination reached are explicitly expressed, documented and accessible for review.

L.- Verification : Application of methods, procedures, tests and other evaluations, in

addition to surveillance, to verify compliance with the HACCP plan.

3.- PRINCIPLES OF THE HACCP SYSTEM

Principles.- HACCP is a system that allows identifying specific risks and preventive
measures to control them. This system is based on the following seven principles:

Principle 1.- Identify the possible risks associated with food production in all phases,
from cultivation, processing, manufacturing and distribution, to the point of consumption.
Assess the probability of risks occurring and identify preventive measures to control them.

Principle 2. -Determine the points/procedures/operational phases that can be controlled

to eliminate risks or minimize the probability of their occurrence (critical control points
(CCP)). "Phase" is understood as any stage of food production and/or manufacturing,
including the receipt and/or production of raw materials, their collection, transportation,
formulation, processing, storage, etc.

Principle 3. -Establish critical limits that must be achieved to ensure that the CCP is
under control.

Principle 4.- Establish a surveillance system to ensure that the CCP is under control.

Principle 5. - Establish the corrective measures to be adopted when surveillance indicates

that a specific CCP is not under control.

Principle 6.- Establish verification procedures, including tests and complementary

procedures, to verify that the HACCP system works effectively.

Principle 7. - Establish a documentation system for all procedures, and records

appropriate to these principles and their application.
3.1.- GUIDELINES FOR THE APPLICATION OF THE HACCP
SYSTEM
Before applying the HACCP system to any sector of the food chain, the sector must be
operating in accordance with the Codex General Principles of Food Hygiene, relevant
Codex Codes of Practice and relevant food safety legislation. the food. Commitment on the
part of management is necessary for the implementation of an effective HACCP system.
When identifying and analyzing hazards and carrying out subsequent operations to
develop and implement HACCP systems, the impact of raw materials, ingredients, food
manufacturing practices, the role of manufacturing processes on the control of hazards, the
probable end use of the product, the categories of consumers affected and epidemiological
evidence relating to food safety.

The purpose of the HACCP system is to focus control on CCPs. In the event that a hazard
that needs to be controlled is identified but no CCP is found, the possibility of re-
formulating the operation should be considered.

The HACCP system must be applied separately to each specific operation. It may be the
case that the CCPs identified in a particular example in a Codex code of hygiene practice
are not the only ones identified for a particular application, or they may be of a different
nature.

When any modification is introduced in the product, the process or in any phase, it will be
necessary to examine the application of the HACCP system and make the appropriate
changes.

It is important that the HACCP system be applied flexibly, taking into account the nature
and extent of the operation.

4.- THE REQUIREMENTS

Article 6.- Prerequisites and conditions

The manufacturer and the professional responsible for health quality control must verify
compliance with the following requirements and preconditions for the application of the
HACCP System:

a) The physical structure and facilities, distribution of environments and location of

equipment, and operational aspects of the establishments defined in Chapters I, II, III, IV,
V, VI and VII of Title IV of the Regulation on Sanitary Surveillance and Control of Food
and Beverages approved by Supreme Decree No. 007-98-SA.

b) Design and implement a Lot Identification System.

c) Design and implement a Training and Continuous Training Program for staff.

The Lot Identification System, the Training and Training Program and the pest prevention
and control activities, water and ice supply, air vapor, collection and disposal of solid
waste, liquid effluents, medical control and personnel hygiene , transport vehicles, must be
documented and the corresponding execution must be recorded.

Article 7.- Of the General Principles of Food and Beverage Hygiene

The manufacturer will incorporate into the HACCP Plan the documentation referring to
the General Principles of Food and Beverage Hygiene in accordance with the
Recommended International Code of Practice - General Principles of Food Hygiene of the
Codex Alimentarius. This document must identify the health policy and objectives of the
company, the plant design and the essential principles of food and beverage hygiene
applicable in the food chain, highlighting, among others, the following:

a) Establish health quality and safety criteria for raw materials, ingredients and additives,
and verify compliance.

b) Have an updated list of select suppliers.

c) Document the Hygiene and Sanitation Program of the physical infrastructure and
facilities, distribution of environments and location of equipment as indicated in Article 6,
subsection a)

d) Maintain and calibrate equipment and instruments

e) Sanitation: cleaning, disinfection and pest control

Article 8.- Information on hygiene and sanitation

Information on cleaning, disinfection and pest control procedures must indicate, at a

minimum, objectives, scope, those responsible, tools and materials, use, frequency,
control, verification and records. Likewise, the chemical substances to be used
(disinfectants and pesticides) and their concentrations must be indicated. In addition, the
necessary physical-chemical and microbiological controls must be included to verify its
effectiveness.

Article 9.- About lot identification

The Lot Identification System must indicate, at a minimum, the origin, distribution, and
final destination of the food products. The identification of the lots allows the traceability
of the products at any stage of the food chain, in order to be able to withdraw the food
when there is a risk situation for the consumer. Each food container, as well as inputs,
ingredients and raw materials, must be permanently marked so that the producer and lot
of the food are identified.

Article 10 °.- Health policy and company objectives

Based on the results of the cost-benefit analysis of the implementation of the HACCP
system, the general management of the company will establish the investment priorities
and the schedule of health reforms that ensure the effective application of the HACCP
System, which must agree with its policy. sanitary. The health policy must be in line with
ensuring the safety of the products processed by the factory and must be described in the
HACCP Plan.

The objectives must be aimed at ensuring the safety and health quality of the foods and
beverages processed in the establishment, which requires the full and comprehensive
commitment of all workers and managers at all stages: conception, application and
maintenance, to the effective application of the HACCP System.
Article 11.- Plant Design

The HACCP Plan will include a plan of the Plant and a descriptive and concrete diagram of
the distribution of the establishment's environments: reception of raw materials,
warehouses, preparation rooms, processing, packaging, finished products warehouse and
the shipping place. , among others. Likewise, it must indicate the location of offices,
changing rooms, toilets and dining rooms; The supply points and storage and treatment
areas for drinking water, the mechanism for disposing of effluents and solid waste, must
also be indicated.

Article 12.- Of the Training and Training Program

The manufacturer must describe its training program, considering that it must be
continuous and aimed at both the HACCP Team and the personnel directly involved in
operations and processes.

Training must include at least the following topics:

a) The issues related to item a) of Article 6 of this standard.

b) General Principles of Food and Beverage Hygiene

c) Hygiene and Sanitation.

d) Traceability.

e) Epidemiology of foodborne diseases.

f) Application of aspects of food microbiology.

g) Technological aspects of operations and processes.

h) The principles and steps for the application of HACCP.

i) Other relevant.

Staff training will include at least the following topics:

a) Food Hygiene Practices.

b) Critical Limit Control Operations for each Critical Control Point (CCP).

c) Use and maintenance of instruments and equipment.

d) Hygiene and sanitation operations.

e) Other relevant.

Sanitation personnel (cleaning, disinfection and pest control) must receive specific
technical training for the operations they perform. Cleaning workers from companies
contracted to perform this service are included.

The name of those responsible for carrying out the training and its frequency must be
stated in this program. Likewise, the review of the program should be considered based on
identified deficiencies and in light of technological and scientific advances. The training
and training program may be carried out by the company's own personnel or by specialized
entities.
5.- WHAT
ARE THE
BENEFITS OF IMPLEMENTING HACCP?
HACCP, when implemented properly, is an effective system, and of great help to maximize
the production of safe food, since it focuses attention on critical areas of the process,
reducing as much as possible the risk of producing dangerous foods; giving the consumer
public assurance that the production of safe food is under an adequate management
process.

At an international level, the HACCP system has been recognized as the best method to
ensure food safety and the trend has been that more and more countries have adopted
HACCP as a legal requirement for the food industry; especially when considering the
accelerated growth of globalization of the food trade for human consumption.

In the United States of America, government regulations mandate the implementation of

HACCP in the production processes of meat, poultry, fish, seafood, and juices. The
European Union has also adopted several new regulations related to food hygiene,
including requiring all food business operators to implement procedures based on HACCP
principles. Likewise, other government authorities around the world, including Canada,
Australia and Japan, have adopted HACCP-based systems.

However, the main reason for implementing HACCP by the food industry should not only
be the requirement to comply with government health laws, but also that said industry
must comply with the commitment to ensure the health of the consuming public, providing
them with safe food. and safe for consumption. The consumer trusts that their suppliers
will supply them with safe food, which is achieved by implementing and verifying that the
HACCP system is fulfilling this purpose.

Nowadays, public relations and image have become very important for the food industry
and the media plays a fundamental role in helping to create a good or bad image. In today's
globalized world with access to social networks that instantly spread news worldwide, an
incident of an infection outbreak due to consumption of contaminated food usually means
the bankruptcy of the company involved. Yet we still find companies that believe that the
problems associated with unsafe food production will never affect them and therefore have
not yet implemented a HACCP system. The risk that is run in this case is very great, since
when the press discloses an outbreak of contamination due to food consumption, the
reaction of the consuming public and the sanction of the health authorities are drastic even
when the company demonstrates that it has implemented a HACCP system, but has failed
to validate it to ensure that it is fulfilling its purpose; We can imagine the penalties and
legal problems that a company that lacks a HACCP system would incur.

Assurance that the products we consume are safe and the manufacturing processes safe,
efficient and effective

Reduction of complaints, returns, reprocessing and rejections.

It is a Marketing tool, because it gives a good image of credibility for the establishment,
exploiting it as a competitive advantage that others do not have.

In itself, Haccp is nothing more than a logical, organized and systematic control system,
based on prevention that minimizes dangers. You must observe the process/products from
start to finish, decide where dangers may appear, establish controls. feasible and monitor
them, record, save the records and finally make sure that all this works effectively. Finally,
it is one of the most efficient preventive and food hygiene control tools, whose benefits are
obvious:

 Reduction in costs and resource savings.

 Optimal prevention of foodborne diseases (ETA's).
 Provides evidence of safe and efficient food handling.
 Company positioning
 Awareness of quality work among employees grows.
 Increase in the level of staff training.
 Increase in the level at which customers are satisfied.
  Permanent control in production and products
 Approach to 100% food safety
 Quantitative reduction of the risk of a hazard occurring
 Reduction in production expenses, optimizes resource management
 Easy integration into companies
 Promotes the commitment of all company personnel
 Provides documented and non-manipulable evidence of all processes
 Complements global self-control systems
 Increase in the quality of final products
 Increases confidence in the product and market expansion
 Written evidence of compliance with
legislation
 Avoid inspection limitations

6.- WHAT TYPE OF COMPANIES CAN IMPLEMENT HACCP?

The HACCP system can be implemented by organizations of all sizes and regardless of the
type of food produced in their activities; As such, its interpretation must be proportional to
the circumstances and needs of each particular organization.

Example; companies that sell food.

7.- HOW LONG DOES IT TAKE TO IMPLEMENT HACCP?
It is variable and is determined based on each particular company.

8.- WHAT ROLE DOES STAFF TRAINING PLAY?

It is a powerful weapon for the Entrepreneur's Business. It gives you a guarantee that you
have quality-conscious staff. CASTELMONTE ASOCIADOS SAC has recognized
professionals who provide interested parties with all the tools to work effectively and
efficiently.

Training is crucial for any food quality assurance system, since the lack of training of
personnel in hygiene and food handling is a real threat to their safety.

Therefore, staff must understand how the knowledge acquired in food safety can be applied
to the implemented system, since any staff member without a commitment to food safety
threatens the entire system.

Now, it is important that employees clearly understand what HACCP is and learn the skills
necessary for it to work correctly. Specific training activities must include procedures and
work instructions (among others) that describe the tasks of employees in monitoring each
CCP (critical control point).

Administration or management must provide sufficient time for complete training that
must be continuous over time. Additionally, staff must have the materials and equipment
necessary to perform these tasks.

8.1.- Training, a prior requirement for the implementation of the system

Effective training is an important prerequisite for the successful implementation of a

HACCP plan. And to do this, staff must have a clear understanding of:

 What dangers exist and their importance in food safety.

 CCPs and their role in ensuring product safety.
 The critical limits that must be met.
 Corrective actions and responsibilities.
 The importance of preserving and keeping records.
 The objective of the verification procedures.
The first step in training is usually motivating staff, explaining that everyone can be a vital
link in a chain of events leading to either food poisoning or product safety. It is important
to instill “hygiene awareness” as a link to “product safety” from the beginning.

Sequence

Generally, training more frequently achieves better results by keeping talks short (5 minute
talks) and working through a fixed sequence of steps as follows:

 Show students the real skills that are going to be acquired.

 Demonstrate and explain operations.
 The students imitate the necessary actions.
 Students have practice performing operations.
 Dedicate at least 50% of the session to putting what you have learned into practice.

8.2.- The benefits of HACCP training

 There are many benefits to be gained from employee training when done correctly,
and these include:
 Better quality of products.
 Fewer “food accidents” due to the experience and good training of employees.
 Customer satisfaction, a well-trained staff provides the service and quality that
customers expect.
 Increased turnover – saving money for the organization, better quality of life for
employees.
 Reduced costs due to fewer errors due to well-trained employees.
Is the advice only to implement the Standard or should it be continuous over
time?

Once the HACCP system is implemented, it is necessary to plan maintenance tasks and
improve its effectiveness; These tasks could be undertaken by the company with its own
resources or may eventually require some type of additional advice, for example to improve
processes.

9.-RELATED STANDARD
ISO 22000: FOOD SAFETY MANAGEMENT SYSTEM – Requirements for Any
Organization in the Food Chain

The ISO 22000 standard specifies the requirements for a food safety management system
and can be applied when an organization needs to demonstrate its ability to control
hazards that may affect food safety.

This standard is derived from the related management systems HACCP and ISO
9001:2000 leading to certification - Food Safety Management System.

ISO 22000 establishes international requirements for safety in the food chain, from the
farmer to the consumer. The food chain can comprise organizations ranging from animal
feed producers, primary producers, through food manufacturers, transport and storage
operators and subcontractors, to points of sale of retail products and supply and food
services. , including interrelated organizations, such as manufacturers of equipment,
packaging materials, cleaning agents, additives and ingredients. Service providers are also
included in this chain.

ISO 22000 can be applied independently of other management system standards or its
application can be aligned or integrated with the requirements of other management
systems, for example, the requirements of ISO 9001:2000 or those of ISO 14001:2004.
Likewise, the ISO 22000 standard integrates the principles of Hazard Analysis and Critical
Control Points, and the application steps developed by the Codex Alimentarius
Commission.
 CONCLUSIONS

There is recognition that the combination of quality and safety results in the most reliable
of systems.

A HACCP system is the personnel. The awareness of each of the employees on the
production line, as well as the people responsible for maintenance, the provision of inputs
and the dispatch of products, is an essential element. Each person involved must have full
knowledge of the importance of their role in production and prevention. Also, it is
important that in each of the links in the agri-food chain, people are committed to the
objective of producing safe food, from the first stages.

The benefits of implementing a HACCP system are a consequence of ensuring the safety of
the food produced. A first effect is observed in the reduction of costs due to damages to
consumers. Secondly, and from a commercial point of view, there is a marketing tool that
can be used to improve the company's positioning in the market. And thirdly, the operation
of the company is made more efficient.

Finally, after implementing a HACCP system, the company is in a position to provide

timely responses to changes in consumer needs. In this way, it is possible to access a cycle
of continuous improvement that places the company in a privileged position.

.
 DEDICATION
To my parents who support me unconditionally