FOOD SAFETY

OPERATION IN FOOD
SUPPLY CHAIN

School of Biotechnology, Department of Food Technology

International University, Ho Chi Minh city
Instructor: Nguyễn Vũ Hồng Hà, Ph.D
 What is food supply chain ?
Advantage of food supply chain: make sure quantity and
quality of the food: work together, share responsibility,
benefit and control each other = can make sure food can
have higher quality of food, safer and satisfied demand
from customer quality and also quantity

farmer processor distributor retailer consumer

Movement of food
Movement of money
 Sustainable
bền vững
food chain
Environmental objectives
1) air pollution control,
2) water pollution control,
3) soil pollution control,
4) noise pollution control,
5) protection against radiation.

Nutritional objectives
Economic objectives
1) providing enough food for mankind,
1) achievement of equality point between
2) providing nutritious food (macro- and supply and demand,
microelements),
2) ensuring moderate food prices,
3) providing safe food, phân phối 3) maintenance of job posts, vị trí
4) providing stable food delivery,
4) maximization of added value,tối đa hóa giá trị gia tăng,
5) providing food in time and place required by
5) maximization of return on investment.
consumers tối đa hóa lợi tức đầu tư

Social objectives
1) ensuring a good standard of life for families of farmers,
processors, traders and all involved in the food chain,
2) promotion of good interpersonal relations between people
involved in the food chain,
3) promotion of good health of all food consumers,
4) promotion of prolonged lifespan of all food consumers.
Relationship between food quality, food health quality
and food safety traits
Safety (hazard-free) Food
Healthy
Food quality Nutritional values Quality

Sensory values

Convenience
Obligation of food safety and quality systems

Quality & Safety

Assurance and Management
Systems

Obligatory Voluntary
(required by law) (expected by consumers)

Safety Quality
GMP/GHP, HACCP QACP, ISO 9000, ISO 14000
Safety is compulsory (HACCP), however,
voluntary involve iso: this quality shows
consumers that system run in standard but
not food is safety or not. If only apply
haccp is lower money, iso is higher prices.
Quality assurance in food processing

Consumer

Food
Public
safety
Industry
Health
Quality assurance in
food processing
The relationship between GMP, GHP, HACCP, QACP, QMS
(ISO-9000, ISO-14000, etc.) and TQM
Integration of good nutritional practice in quality system

Nutrition mean = safety and

nutrition reach final aim Food
safety is not enough, it needs to
integrate with nutrition.
Good Practice

Three categories of good practices:

 Directly connected with food (i.e.: GMP good manufacturing practice)
 Indirectly connected with food issues (i.e.: GRP good research practice)
 Needed be not existing in reality (i.e.: GKP good housekeeping practice)
Connections of good practices

 good agricultural practice (GAP)

 good catering practice (GCP)
 good housekeeping practice (GKP) thực hành vệ sinh tốt

 good hygiene practice (GHP)

 good laboratory practice (GLP)
 good manufacturing practice (GMP)
 good retail practice (GRP)
 good storage practice (GSP)
 good transport practice (GTP)
Good Agricultural Practice: GAP

Good Agricultural Practice is selection of the methods of land use which can
best achieve the objectives of agronomic and environmental sustainability in
primary food production.
A GAP approach aims at applying
available knowledge to addressing
environmental, economic and social
sustainability dimensions for on-farm
production and post-production
processes, resulting in safe and quality
food and non-food agricultural
products (FAO, 2003)

GLOBALGAP inspector checking

produce destined for Europe
GAP principles
1. Soil
2. Water
3. Crop and fodder production
4. Crop protection
5. Animal production
6. Animal health and welfare
7. Harvest and on-farm processing and storage
8. Energy and waste management
9. Human welfare, health and safety
10. Wildlife and landscape
 Potential benefits and challenges
related to good agricultural practices

Challenge when apply GAP:

+Lack of knowledge: about gap, how and why we need to apply gap,
+money for initial investment: you have to get enough money for buy equipment,
improving farm to make sure soil contain chemical residue, heavy metal and money
to buy good cultivar (cây trồng) can reduce in pesticide, desease during growing.
+ And need to a big enough farm to apply gap.

Benefits when apply gap:

+increase reputation, can sell higher price with the same product: economic benefit
+farm: develop sustanability, we can grow the crop for longer time than farm no
apply, using too much pesticide or chemical will harm soil and release nutrient of
soil. That is why tree grow well next season, next year, increase productivity of farm
when do not apply gap
Good catering practice (GCP)
Good catering practice consist of practical advices and assistance to
managers of catering (food service) outlets and suppliers to caterers.
The Guidelines concentrate on the essential steps needed to ensure that the
food served is always safe and Wholesome.
Good Hygiene Practice (GHP)
Good Hygiene Practice refer to procedures that must be undertaken and hygiene
conditions that have to be fulfilled and monitored at all stages of production or trade
in order to guarantee food safety.

Good Hygiene Practice consists of practical procedures and processes that:

- Return the processing environment to its original condition (disinfection or
sanitation programmes);
- Keep building and equipment in efficient operation (maintenance programme);
control of cross-contamination during manufacture (usually related to people,
surfaces, the air and the segregation of raw and processed product).
sự phân biệt
Good Laboratory Practice (GLP)
- Good Laboratory Practice consists of a qualitative system governing organizational
processes and conditions of planning, implementing, controlling, recording and reporting.
- The principles are intended to identify the GLP requirements for test facilities (laboratories)
which perform studies for regulatory purposes.
Good Manufacturing Practice (GMP)
“Good Manufacturing Practice denotes all the actions that must be undertaken and
conditions to be fulfilled in order to ensure that production of food, wrapping
materials and other materials expected for contact with food, is executed
Thực thi
in proper
way to guarantee safe end products and safe food for human consumption”.

“Good Manufacturing Practice consists of practical procedures and processes that

ensure quality system, provide consistent manufacture and control of products by
qualitative criteria and conformity assessing criteria with intended purpose as
sự phù hợp
required by the marketing authorization and specification of the product”.
“It is part of the quality assurance which ensures that food products are consistently
produced and controlled to the quality standards appropriate to their intended use”.
GMP principles
1. Cleaning and disinfection
2. Pest control
3. Water and air quality
4. Temperature control
5. Personnel (facilities, hygienic way of working, health, education)
6. Structure and infrastructure (surrounding area, building, materials, equipment)
7. Technical maintenance
8. Waste management
9. Control of raw material
10. Work methodology
Good Retail Practice (GRP)
“Good Retail Practice consists of practical procedures and processes
that ensure the right products are delivered to the right addressee
within a satisfactory time period and at required conditions”.
“A tracing system should enable any faulty product to be found and
there should be an effective recall procedure”. Một hệ thống truy tìm phải cho phép tìm thấy
bất kỳ sản phẩm bị lỗi nào và cần có một thủ tục
thu hồi hiệu quả ”.
Good Storage Practice (GSP)
Good Storage Practice consists of practical procedures and processes that ensure
appropriate handling of foods, regarding implementation and control of product
storage in accordance with a defined regime prior to their use.
chế độ
- Criteria for Refrigerator Storage
- Criteria for Freezer Storage
- Criteria for Dry Food Storage
- Criteria for Water Storage
- Assessment
Good Transport Practice (GTP)
Good Transport Practice consists of practical procedures and processes
that ensure a qualitative system governing the organization,
implementation and control of transport of food products from the
producer to the final user.
Good Nutrition Practice interlinking relevant good
practices in food supply chain

GLP: involve in service center, when sample or analysis

Gmp (Good Manufacturing Practice): involve haccp. Principe severalcategories, involve human equipment and
structure of building and surrounding area and material. When we have gmp done ez run haccp. Gmp are
instruction of activities how to eliminate hazard, when apply gmp can remove hazard. That why haccp require gmp,
haccp we can not apply if does not have gmp. It has lot of hazard when when hccp without gmp and need to have a
lot of ccp (critical control point).
GRP: selling product
GSp: storage food and also temp control or storage condition.
Good Nutritional Practice as basis for launching
Good Life Practice principles

Each component contribute GNP

 tiên quyết
The Prerequisite Programme (GHP/GMP) is the first
step to implementation of food safety and quality systems along the entire food
nuôi động vật
chain beginning with the initial production, feed production, animal rearing,
processing, transport and ending with the retail trade. The area covered by the GHP
and GMP requirements comprises:

– the site, surroundings and infrastructure of the enterprise,

– enterprise facilities and their functional layout, bố trí

– machines and equipment,

– washing and disinfecting processes,
– water supplies,
– waste control,
– pest protection and appropriate control in this field,
– personnel training,
– personnel hygiene,
– keeping documentation and records in the area of GHP.
“New European Union Food Hygiene Regulations require that all
food businesses (except primary producers) implement food safety
management procedures based on HACCP principles from 2006.
The principal objective of the new general and specific hygiene rules
is to ensure a high level of consumer protection with regard to food
safety (Regulation EC, 2004)”.
HACCP (hazard analysis and critical control point)
is a quality management system for effectively and efficiently ensuring farm-to-
table food safety by controlling microbial, chemical, and physical hazards
associated with food production. Haccp system: 7 principles – 12 steps: first 6:
preparation and following steps: critical steps

– Bước 1: Thành lập đội HACCP – Ban An toàn thực phẩm

– Bước 2: Mô tả chi tiết sản phẩm

– Bước 3: Xác định mục đích sử dụng sản phẩm

– Bước 4: Thiết lập lưu đồ quy trình công nghệ sản xuất sản phẩm

– Bước 5: Kiểm tra và hiệu chỉnh lưu đồ quy trình công nghệ sản phẩm với quy trình thực tế

– Bước 6: Phân tích mối nguy

– Bước 7: Xác định các điểm kiểm soát tới hạn CCP

– Bước 8: Thiết lập các ngưỡng giới hạn cho CCP

– Bước 9: Thiết lập thủ tục kiểm soát điểm tới hạn

– Bước 10: Thiết lập hành động khắc phục

– Bước 11: Thiết lập thủ tục kiểm tra và xác minh

– Bước 12: Thiết lập thủ tục lưu trữ tài liệu, hồ sơTính pháp lýBắt buộc phải thực hiệnBắt buộc với sản phẩm là thực
phẩmThời gian triển khaiTrước khi triển khai hệ thống HACCPCó thể triển khai sau hoặc đồng thời với chương trình
tiên quyết GMP và SSOP.
 7 PRINCIPLES OF HACCP
IMPLEMENTATION
Step
• Identify the hazards
1

Step
• Identify Critical Control Points
2

Step
• Set critical limits
3

Step
• Monitor the CCPs 1 Ccp: have several hazard
and 1 hazard require some ccp

Step
• Take corrective action
5

Step
• Verify the process
6

Step
• Keep records
7
The HACCP system
is based on seven principles which, simultaneously, make up consecutive stages of
its implementation:

1. Hazard analysis, in other words, identification and assessment of threats and

possible hazards of their occurrence and determination of control measures and
methods of counteracting these threats,
2. Determination of critical control points (CCP) in order to eliminate or minimise
Ccp means point need to put
the occurrence of hazards, controlling activities.
3. Establish critical limits for the critical control points identified,
4. Determination and implementation of a system for the monitoring of critical
control points,
5. Establishment of corrective actions, if a critical control point does not fulfill the
Not just Fix the batch but
necessary requirements, only fix operation of system
6. Establishment of verification procedures in order to confirm if the system is
effective and acts in accordance with the plan,
7. Elaboration and maintenance of the documentation of the HACCP system
concerning stages of its implementation and determination of the method of data
registration and storage as well as archiving of the system documentation.
. in order to confirm system is effitive . when run, see CCp is correctly identidified, CL make well requirement
and do verification procedure run well and maintaining the level parameter not thing change. When we change st
in procedure: using new equipment or ingredient and after tat check again do verification again
HACCP 12 Stages of Implementation
preliminary tasks of HACCP:
Task 1: Assemble the HACCP team;
Task 2: Describe the food and its distribution;
Task 3: Describe the intended use and consumers of the food;
Task 4: Develop a flow diagram which describes the process;
Task 5: Verify the flow diagram.
7 principles of HACCP:
Principle 1(Task 6): Conduct a hazard analysis;
Principle 2 (Task 7): Determine the critical control points (CCPs);
Principle 3 (Task 8): Establish critical limits;
Principle 4 (Task 9): Establish monitoring procedures;
Principle 5 (Task 10): Establish corrective actions;
Principle 6 (Task 11): Establish verification procedures;
Principle 7 (Task 12): Establish record-keeping and documentation
procedures.
The application of HACCP standard for hazard analysis and critical
control point : point need to put control
activity. In flowchart, CCP several steps
but all steps need to critical point

Stage 1. effective preparation and planning

Stage 2. the application of the 7 HACCP principles
thực hiện đầu ra của
Stage 3. the implementation of the HACCP study output nghiên cứu HACCP

Stage 4. the ongoing of the HACCP system

 HACCP awarness
and understanding of HACCP concept

Identification and training of the

HACCP team

Baseline audit and gap analysis

(evaluate current control measures)

Plan the HACCP study

(inc. the HACCP system structure)

Stage 1.
Preparation and planning
 Describe the product and identify the intended use

Construct and validate process flow diagram

Identifiy hazards and control measures

Identify critical control points

Establish critical limits

Identify monitoring procedures

Establish corrective action plan procedure

Validate the HACCP plan

Stage 2.
HACCP studies and HACCP plan development
 Determine method of implementation

Agree actions and timetable

Conduct Set up monitoring Set up facilities

awarness training systems and equipment

Confirm implementation actions complete

Verify implementation Corrective

through audit actions

Stage 3.
Implementing the HACCP plan
Defined standards Ongoing maintenance
and regular audit

Records review and data analysis

(verification)

Corrective and preventative action

Problem solving

HACCP plan re-validation

Documentation controlled update

Stage 4.
Maintaining the HACCP plan
Main barriers during HACCP implementation
 training,
 human resources,
 planning,
năng lực
 knowledge and competence,
 documentation,
 resources,
 management commitment cam kết quản lý
Barriers faced by firms in implementing HACCP
bị cản trở bởi các ràng buộc ngân
sách nội bộ
• Implementation of HACCP impeded by internal budgetary constraints
• Problems obtaining external funding
Các biện pháp kiểm soát an toàn thực
• Current food safety controls considered sufficient phẩm hiện tại được coi là đủ
• Lot of changes to our production processes needed before HACCP could be put
in place choáng ngợp
• The things needing to be done in order to implement HACCP overwhelmed us
• Other investments considered more important
• Lot of changes to our food safety controls needed before HACCP could be put in
place
• Wide scale upgrading of the plant needed before HACCP could be put in place
Barriers faced by firms in implementing HACCP
• Scale of operation is too small to have HACCP
• Not sure whether the implementation of HACCP would meet future regulatory
requirements
• Uncertain about the potential benefits of implementing HACCP
• HACCP difficult to implement because of internal organization of the company
• Concerned that HACCP would reduce our flexibility in production
• Thought it best to wait and see the experiences of other companies before
implementing ourselves
• Did not really see HACCP as suitable for our plant
• Not sure whether the implementation of HACCP would meet our customers
requirements
• Considered that costs of implementing HACCP likely to get cheaper over time
• Greater priority given to other issues than enhancing our food safety controls
• Food safety issues not considered sufficiently important to warrant the
đảm bảo
investment
• HACCP goes against all of the ways in which we have traditionally done things
Factor loadings of barriers to HACCP Implementation

• Uncertainty about potential benefits from HACCP

• Perception that current food safety control are sufficient
• Tendency to learn from other's experience before acting
• Uncertainty about whether future regulatory requirements met by HACCP
• Perception that firm's scale of operation is too small for HACCP
• Perception that HACCP is not suitable for the firm
• Perception that HACCP would reduce the flexibility of operations
• Perception that HACCP goes against our traditional methods
• Uncertainty about meeting customer requirements with HACCP
• Scale and scope of changes prior to adopting HACCP
• Scale and scope of changes to food safety controls
• Wide scale facility upgrading required for HACCP implementation
• Overwhelmed by things to be done to adopt HACCP
• Greater priority given to other issues
• Food safety investment being a low priority
• Relative importance of other investments
• Internal budgetary constraints
• Difficulty in obtaining external funding
Critical control points (CCPs)

1. A step at which control can be applied and is essential to prevent or

eliminate a food safety hazard or reduce it to an acceptable level.

2. Points may be identified as CCPs when hazards can be prevented.

For examples:
- Introduction of hazard can be prevented by control at receiving
step (e.g., supplier declaration). khai báo nhà cung cấp)
- A chemical hazard can be prevented by control at ingredient
addition or blending step.
Critical control points (CCPs)
CCP Decision Tree
•Do NOT use the CCP Decision Tree before completing the hazard
analysis.

This may result in identifying CCPs that are not essential to

controlling product safety

•Strictly following a CCP Decision Tree sometimes results in a

decision that common sense says is incorrect.
Use decision trees with caution.
CCPs for Hazard Control – Prevention
As stated previously, CCPs are a point of control that is essential to prevent or
eliminate a food safety hazard or reduce it to an acceptable level.
The following are examples of possible CCPs where hazards could be prevented.
- Introduction of a hazard can be prevented by control at receiving step (e.g.
by requiring a supplier declaration or certificate of analysis prior to receipt).
- A chemical hazard can be prevented by control at an ingredient addition or
blending step (e.g. properly formulating products that contain preservatives
or vitamins that could be hazardous if present at high concentrations).
- Pathogen growth in a finished product can be prevented by control at
formulation or ingredient addition step (e.g. pH adjustment or addition of
preservatives)
- Pathogen growth can be controlled by chilling, refrigerated storage or
freezing.
CCPs for Hazard Control – Elimination
The following are examples of possible CCPs where hazards could be
eliminated.
- Bacterial pathogens and parasites can be killed during heat treatment or
UV light treatment of foods.
- Anasakis (a nematode parasite) in fish can be killed by freezing (-20°C
for 7 days).
- Metal fragments can be detected by a metal detector and eliminated by
removing the contaminated product.
- Physical hazards of all types can be eliminated from liquid products such
as clear juices or drinks by filtering through a sieve having a sufficiently
small mesh size. [Screens are routinely used in-line in liquid processing
equipment such as pasteurizers.]
CCPs for Hazard Control – Reducing a Hazard to an
Acceptable Level
The following are examples of possible CCPs where hazards
could be reduced to acceptable levels.
- The occurrence of foreign objects can be minimized by manual
sorting and automatic collectors.
- The chemical hazards patulin (a mycotoxin produced by
Penicillium expansum and some other molds) can be reduced by
processes such as culling, brushing and washing apples prior to
juice extraction.
Multiple CCPs and Hazards
•A single hazard may require control by multiple CCPs

Example: Acidification and thermal processing of fruit purees to

control Clostridium botulinum growth and toxin formation.

•Multiple hazards may be controlled by a single CCP

Example: Vegetative pathogenic bacteria and parasites in apple

juice can be controlled by the same thermal process.
 CCPs are Product‐ and Process‐Specific
CCPs may change with differences in:

• Facility layout
• Formulation
• Process flow
• Equipment
• Ingredient selection
• Sanitation and other prerequisite programs
PREREQUISITE PROGRAMS
OPERATIONAL PREREQUISITE PROGRAMS
CRITICAL CONTROL POINTS
Prerequisite Programs

•The generic controls in any type of food operation.

•Applied in all types of food operations so as to maintain a hygienic
environment to reduce the food safety risk.
•They are in operation at all times.
•They are the foundation of HACCP.
•They can have an effect on end product safety if not included in the
food safety management system.
•They are NOT specific to one step in the process and DO NOT
CONTROL a specific hazard.
Operational Prerequisite Programs

•OPRPs are specific to a food operation and are determined after doing
the hazard analysis.
•OPRPs are essential because the hazard analysis has shown that they are
necessary to control specific food safety hazards.
•OPRPs may not target a specific source of the hazard.
•OPRPs are used to reduce the likelihood that products and/or processing
environment will be exposed to hazards or will be contaminated and that
hazards will proliferate.
Critical Control Points

•Points of absolute control.

•Steps in the food process which must be under control to produce a safe
product.
•CCPs are an intervention used when the hazard has a high probability of
existing and the risk level to the consumer is high.
What are differences between OPRPs and PRPs?

• PRPs are horizontal

• PRPs may contribute to reduction of the hazard but may not be essential for
control
• OPRPs apply to a specific identified hazard
• OPRPs apply to a specific product or process
• OPRPs are essential to reduce the level of the hazard
• Example: General cleaning and sanitation (PRP) versus cleaning of a particular
point in the line to prevent allergen cross‐contamination (OPRP)
Differences between OPRPs and CCPs
• CCPs are process steps where control measures are applied that have
“absolute” control over the hazard
• OPRPs are control measures essential for the control of the hazard, but
do not have “absolute” control over the hazard.
• OPRPs may work in combination with other control measures to
prevent, eliminate, reduce or maintain a hazard to an acceptable level
 REFERENCES

 http://www.pqri.org/pdfs/MTC/HACCP_Training_Guide.pdf
 http://fscf-ptin.apec.org/docs/SCM_12_Section_3 -
4_HACCP_Principle_2-Critical_Control_Points_6 -2012