An example of some procedures used to assess HACCP systems within the foodmanufacturing industry

This paper is presented as a straightforward and practical description of t he procedures typically used within the food manufacturing industry for ass essing both HACCP Plans and their implementation. It is not written with re ference to any previous commentaries on this topic and, therefore, a full a nalysis of the existing literature has not been undertaken. It will, howeve r, consider the questions posed by the WHO consultation background paper in addition to providing an outline of the procedures used internally. The vi ews presented are those of the author together with input from colleagues i n other areas of the UK manufacturing industry (see Reference section). It does not, necessarily, reflect the views of the Pillsbury Company nor any o f it's associates. The purpose of assessing HACCP is to establish whether the food business op erator has the ability to consistently provide safe food. Verification that the HACCP system is effective in maintaining product supply can be accompl ished within the process of assessment. This paper discusses an industry ap proach of a two-stage programme of "pre-assessment" and "on-site assessment " which establishes that the manufacturer has: 1. implemented a sound HACCP system, 2. the knowledge and experience needed to maintain it, 3. the necessary support (or prerequisite) programmes in place. Food safety management will stand or fall on the competency of the people i nvolved - those who prepare the HACCP Plan those who operate it - and those who assess it. Throughout the process of assessment there is a need for pr operly trained assessors with auditing skills, relevant industry experience and food safety awareness. This paper proposes that regulation should be in place to control the stand ard and competency of assessors. This paper proposes some form of document which provides evidence that the HACCP Plan has been assessed as being sati sfactory. However, it is likely that a one-off assessment, particularly a f irst assessment, may not be a truly valid test of the satisfactory nature o f the system. With appropriate regulatory standards, a certification proces s which demands long term commitment from the business being assessed is fa voured. To enable this, classification of establishments in terms of risk i n order to guide the frequency and depth of assessment is recommended. (C) 2000 Elsevier Science Ltd. All rights reserved.