Feature

The HACCP certification challenges

Atul O Ganediwala

Today's world has become a global village. The World Trade Organisation (WTO), where the agreement on the application of the Sanitary and Phytosanitary (SPS) measures and the Technical Barriers to Trade (TBT) are being acted upon, worldwide initiatives have removed internal and external trade barriers, thereby producing a more open market.

In all aspects of food legislation and regulation, domestic standards have been harmonised with international standards such as CODEX. The CODEX Alementarius Commission has gained greater recognition under WTO. The CODEX standard guideline and recommendation including HACCP and guidelines for HACCP application has become the benchmark for international food safety requirement.

Food-borne illnesses

Most food-borne illnesses are considered as food poisoning. They are caused by harmful micro-organisms present throughout the environment in soil, air, water, and in the bodies of people and animals. These micro-organisms are invisible and detected only through laboratory testing. Any food can become contaminated if not properly handled before consumption. Sporadic cases of food poisoning often occurs during regular servings, large parties, school canteen, or picnics where food may be kept or handled at conditions that allow the pathogenic bacteria to quickly multiply.

Symptoms of classical food poisoning (caused by enterotoxin produced by Stapphviococcus aureus) usually appear two to three hours after ingestion. The victim experiences nausea followed by vomiting and abdominal cramp. Diarrhea may occur. Other symptoms may include fever and chills, weakness and headache. However, different pathogens will show characteristic symptoms for specific pathogen.

Fortunately, people seldom get sick from ingesting contaminated foods because most people have a healthy immune system. Food-borne illness in healthy adults is self limiting and occurs for a short duration. However, cases of poisoning especially among the vulnerable groups like children, pregnant women or the elderly may result in death or other complications.

Food safety system

The term HACCP (Hazard Analysis Critical Control Points) has caused apprehension to the hospitality industry because of the requirement in HACCP. A hazard is something which can cause adverse health effect on the consumer. HACCP is a process control system that identifies where hazards might occur in the food production and service processes and puts stringent actions to prevent it from occurring. HACCP is an effective food safety tool. It is a systematic approach to ensure food safety by implementing preventive measures to manage the hazards associated with food. It is a system which has been recognised internationally and required under CODEX Alimentarius.

The HACCP application consists of a logical sequence of 12 steps encompassing seven basic principles. It enables defects which have an impact on food safety to be readily detected and corrected at specific points (critical control point or CCP) during receiving of ingredients, handling, processing, storage and distribution of foods, instead of relying on end product inspection and testing. HACCP has been proven effective in managing food safety because it focuses on real hazards and its management, it needs less inspection and relies more on preventive steps, and increases customer confidence with the food service.

Challenges and strategy

Food preparation and service has become global and more food is prepared and consumed away from homes. Examples include local/global travel, office lunches, frequent eat-outs. Consumers want food that is not only tasty but healthy and safe too.

To ensure total food safety, prevention has to be taught throughout the food chain. But we must make the beginning somewhere. However, zero risk is not possible and no one method will eliminate pathogens or toxins throughout the food chain. A combination of safety measures and processing methods is used to ascertain both the nutritional quality and safe foods reaching the consumers - a proper slaughter, hygienic packing and refrigeration can eliminate the hazards. However, bacteria may survive despite aggressive controls at all processing levels, and food can become contaminated during preparation, cooking or serving. Thus, controlling food-borne pathogens is a constant challenge.

HACCP, the world over, is being inculcated into the corporate mentality of food processing plants, restaurants, catering and food services. There needs to be active move to apply HACCP-based approach to farm levels as well. Implementation of the seven principles of HACCP systems will in time change the way food is procured and served. HACCP certification will be a prerequisite not only for international market but also locally. Additionally, consumers can implement some of the HACCP practices from purchase of meat from the market or grocery stores to the time they cook and serve the meal; there are many steps to take to ensure food safety.

Food safety should be viewed not only from health point of view but also from the economics perspective. Food service companies that do not handle food properly can be taken to court or may result in closure of business. If India is known as a country that lacks food safety standards and its enforcement, it might be unable to attract global tourists.

What must be done

Frequent reminders to food handlers on food safety and safe food handling should be continuous rather that seasonal. Knowledge about food safety is best carried out at all levels - from food operators and food handlers to its carriers. Food safety is not the domain of regulatory agencies only, but rather a concern for all.

The hospitality industry should view regulatory agencies as partners to ensure safe foods for consumers. The implementation of the food safety system should be seen as a vehicle or mechanism to increase marketability of their services. Good and safe products/services are a top priority in the market, and this can be achieved in the joint efforts of both the enforcement and the food industry. The enforcement officers should view their job as assisting rather than just to inspect or punish. Similarly, the food handlers should not be defensive when dealing with enforcement; both must complement each other.

The consumers should be better informed to allow them to make choices in the type of foods available to them and yet be aware of their relative risk status to food-borne diseases. Zero risk is not possible, but together we can protect the food from them. It is clear that operating a food service business without food safety system such as HACCP is unacceptable. Therefore it is logical that eventually, HACCP should be made compulsory.

The food service sector needs special attention. HACCP does not really fit in their business because their menu items and ingredients used are endless and change frequently. These companies have many problems in adopting HACCP. The adoption of compulsory HACCP therefore should be in stages, based on the degree of risk and type of food products. The regulatory agencies should play a role in communicating, educating, promoting and assisting the food industry in food safety issues. The hospitality industry should keep abreast with the development of food safety. They should 'listen' to the consumers' increasing demand for food safety. The most important thing for the industry is to decide where food safety figures in its policy - it should their highest priority. It is important that the industry obtain the commitment from the top management to ensure that the planning and the implementation stage of the food safety system runs smoothly. The industry must be prepared to allocate adequate funds and resources for food safety programmes.

Training and education in HACCP, GMP and GHP for different category of industry staff need to be enhanced. GMP and GHP should be emphasised; it is important that they understand and implement this basic requirement before HACCP. India should also be sensitive and prepare to accept the harmonisation of food safety standards and regulations. We should prepare ourselves for the upcoming challenges coming from the international food safety authority to enhance HACCP such as 'risk analysis' and the concept of 'equivalence' to fulfil the trade barrier requirement.

It is the responsibility of the hospitality industry and the government authorities to take the measures necessary to supply consumers with a safe product. It is important that the measures are consistent with standards internationally recognised to facilitate trade. The participation of all parties is of prime importance for the safety assurance system to be justified.

On their part, the government agencies should assist the hospitality industry with all aspects of food safety. Their job is to educate the consumers and the industry on the importance of food safety. Communicating and promotion of the need of food safety systems such as HACCP to the hospitality industry is of prime importance.

The author is the director of Paradigm Services, an ISO 9001:2000 certified management consultancy firm in the field of designing, implementation, developing, maintaining and improving of various food, safety, environmental, and quality management systems. He can be contacted at atul@paradigm.co.in.