HACCP: Hazard Analysis Critical Control Point 521(e.g., ingredients, specifi c risk material
disposal). The fl ow diagram must be
verifi ed in the plant to confi rm its
accuracy.- Prepare a HACCP plan with a hazard
analysis based on stated terms of refer-
ence, while assessing the critical control
points (CCPs) to put them under control.
The HACCP plan must be coupled to
the operating instructions and updated
with it.
The construction and implementation of
this system is a big, expensive task, the
success and fi nancial return of which implies
both the support and full involvement of
upper management as was stated above.
HACCP implementation problems associ-
ated primarily with plant size come up
consistently in the literature. The smaller
operators have the greatest diffi culty with
HACCP implementation. On the industry
side, the transition to HACCP is most chal-
lenging for small and very small plants, most
of which do not have the technical and other
resources that large plants have (Stafko
2008 ).
HACCP requirements should take into
account the principles contained in the Codex
Alimentarius. They should provide suffi cient
fl exibility to be applicable in all situations,
including small businesses. In particular, it is
necessary to recognize that in certain food
businesses, it is not easy to identify those
critical control points that make implementa-
tion of the plan diffi cult and also that, in some
cases, good hygienic practices are essential
to assure safety. Similarly, the requirement
of establishing “ critical limits ” does not
imply that it is necessary to fi x a numerical
limit in every case. In addition, the require-
ment of retaining documents needs to be fl ex-
ible, in order to avoid undue burdens for very
small businesses (EC 2004/852 ). However,
fl exibility should not compromise food
hygiene and safety objectives.the whole plan. If consultants provide the
plan with minimal food business operator
input, the team can have diffi culty during
audits, since they are not identifi ed with the
plan.
A strategy approach to HACCP program
development must be previously defi ned and
decided; the approach could be defi ned either
by product or by process, as an individual
plan or one by sector (sectorial) (Mortimore
2001 ).
The initial steps that the HACCP program
will include are:
- The description of all products that are
produced in the plant and the means of
distribution. This is particularly impor-
tant to product formulation and screen-
ing of potential abuse through distribution
or by consumers. - Identifi cation of projected uses and con-
sumers of the products. According to
the diversity of the meat products, con-
sumption can take place after culinary
operations (cooking, frying, or grilling)
or they can be presented as ready to eat.
It is also vital to identify if the product
will be consumed by segments of the
population who are at increased risk,
such as infants, the elderly, and the
immunocompromised. - Construction of a fl ow diagram for each
process, providing a brief description of
all operative steps involved, from the
reception of raw meat and other materi-
als to fi nished product distribution. It
may seem like a simple process to draw
up a fl ow diagram, but most processors
seem to miss some of the process steps,
particularly signifi cant delays, or routine
variations (e.g., the handling of part -
fi lled cartons at the end of a production
shift or a product waiting for cooking or
cooling steps). Inputs and outputs to
normal fl ows should also be described,
as these can produce their own hazards