There are some changes coming to HACCP

A new version of CODEX HACCP is on it’s way and should be available by the end of 2020.

The following are some of the changes expected;

1.    Chapter One – Good Hygiene Practices

 Still includes all the supporting programs but no specific inclusion of Allergens as a food safety hazard. However a Draft Cod of Practice for allergen Management for Food Business Owners is being released shortly.

2.    The HACCP Preliminary Steps – remain as previously

3.    HACCP Principles

a.    Principle One – now reads as Conduct a Hazard Analysis and Identify Control Measures

b.    Principle Two – remains as previously, however there will be an updated version of the Decision Tree being released shortly

c.    Principle Three – the Critical Limits must now be “validated critical limits”

d.    Principle Four – no change

e.    Principle Five – now reads as …monitoring indicates a deviation from a critical limit …..

f.     Principle Six –  now reads Validate the HACCP Plan and then establish procedures for Verification to confirm that nthe HACCP System is working as intended.

g.     Principle Seven – no change

4.    Principle Six – changes mean that there needs to validation done before the HACCP Plan is implemented and Verification is to be done aqfter implementation and is evidence that shows consistency of the controls under production conditions.

5.    Food Safety Culture  – now embedded into HACCP with the requirement to establish and maintain a positive food safety cuture within the business,including each of the following;

a.    Commitment  by all

b.    Leadewrship to set the right direction and ensure engagement

c.    Awareness of all  of food safety

d.    Open and clear communication

e.    Availability of sufficient resources to ensure food safety requirements are met consistently

6.    Definition changes

a.    Disposition instead of disposal or disposing

b.    Deviation instead of loss of control

c.    Validation is gone except for “validation of control measures” – which is about looking at the future of the process to ensure it will comply with requirements

d.    Food Business Operator (FBO) is what we would call a Proprietor in Australia

e.    Verification is about using evidence from the past to ensure that processes remain in compliance.

7.    There is still no intergration with Food Fraud  and it only deals with unintentional contamination, so HACCP will remain separate to and running alongside TACCP and VACCP.