Experiences and challenges in the development of an organic HACCP system

Figures & data

Table 1 The seven principles of HACCP. Source: Codex Alimentarius Commission [1].

Principle 1	Conduct a hazard analysis. Prepare a flow diagram of the steps in the process. Identify and list the hazards together with their causes/sources, conduct a hazard analysis to determine if the hazards are significant for food safety and specify the control measures.
Principle 2	Determine the critical control points (CCPs). A decision tree can be used.
Principle 3	Establish critical limit(s) that must be met to ensure that each CCP is under control.
Principle 4	Establish a system to monitor control of the CCP by scheduled testing or observations.
Principle 5	Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control or is moving out of control.
Principle 6	Establish procedures for verification to confirm that the HACCP system is working effectively; this should also include validation and review activities.
Principle 7	Establish documentation concerning all procedures and records appropriate to these principles and their application.

N.B. The wording given in italics is not included in the principles of HACCP as documented by the Codex Alimentarius Commission [1] but is included here as additional explanatory notes.

Table 2 An example of process step, hazard and cause, and control measures.

Process step	Hazard and cause	Control measures	CCP or Op PRP^a
Crop harvest	Introduction of food-borne pathogens from people (harvesting staff)	Implementation of personal hygiene standards by supervisors. Training of all staff to ensure understanding of requirements.	Op PRP

a CCP: critical control point; Op PRP: operational prerequisites programme.

Table 3 An example of monitoring/corrective action.

Process step	Hazard	Control	CCP or Op PRP^a	Critical limit	Monitoring procedures	Corrective action
Crop harvest	Introduction of food-borne pathogens from people (harvesting staff)	Implementation of personal hygiene standards by supervisors. Training of all staff to ensure understanding of requirements.	Op PRP	Not applicable	Scheduled audit of hygiene standards (procedures and facilities) and staff records (hygiene training and medical screening).	Review hygiene procedures and training needs. Record actions taken.

a CCP: critical control point; Op PRP: operational prerequisites programme.