Module 01 - lecture 01

The need for the

HACCP system

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In the 30 years since its conception, the HACCP system has grown to become the universally accepted method for food safety assurance.

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Why ?

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The need for HACCP

To successfully implement HACCP in the food supply, authorities responsible for food safety must first be aware of the need to move to a system such as HACCP.
Until this need is acknowledged, it is unlikely that a commitment at any level can be expected.
Report of a WHO Consultation on HACCP:
Concept and Application (June 1995)
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The need for an effective food safety assurance method

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Foodborne diseases are a widespread public health problem

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Foodborne diseases are a widespread public health problem

Sweden (1995) Netherlands (1991) New Zealand (1993) UK (1995) 7% National survey 15% Sentinel study 9% National survey 7% National survey

Canada (1985)
USA (1985)
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8% Estimation
10% Estimation

Incidence of infectious enteritis and typhoid fever in Germany

Infectious enteritis

Number of reported cases

250,000

200,000
150,000 100,000 50,000 0 1946 1951 1956 1961 1966 1971 1976 1981 1986 1991 Years

Typhoid and paratyphoid fevers

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Increased incidence of foodborne diseases in UK

50 45 40 35 30 25 20 15 10 5 0 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 C am p ylo b acters S alm o n ellae R o taviru s S h ig ellae G iard ia C ryp to sp o rid ia

Laboratory reports of gastrointestinal infections in England and Wales

* x 1000
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Incidence of foodborne diseases in Venezuela

160 Number of reported cases per 100 000 population 140 120 100 80 60 40 20 0 1976 1979 1982 1985 Years
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1988

1991

1994

Cholera

700,000 600,000

100

80

500,000 400,000 300,000

60

40

200,000
20

100,000 0

1989

1993

1986

1987

1988

1990

1991

1992

1994

Years

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1995

Number of countries

Number of cases

Emergence or re-emergence of foodborne diseases

Verotoxin producing E. coli infections Listeriosis Salmonellosis (S. enteritidis) Cholera Campylobacteriosis Yersiniosis Cryptosporidiosis Clonorchis sinensis infection Cyclosporidiosis

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Emergence of foodborne diseases

Laboratory Isolation of E.coli O157:H7
500 450 400

N o . o f Is o la t io n s

350 300 250 200 150 100 50 0 Scotland England & Wales Northern Ireland

1982

1983

1984

1985

1986

1987

1988

1989

1990

1991

1992

1993

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1994

Increased knowledge and awareness of the serious and chronic health effects
Reactive arthritis Meningitis Haemolytic uraemic syndrome (HUS) Septicaemia
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Cancer (liver) Congenital blindness Abortion Malnutrition Death

New food technologies and processing methods

Need for predicting potential health risk associated with

new technologies and their application

consequences due to inappropriate handling during preparation

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Increased awareness of the economic consequences of foodborne diseases

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medical care costs loss of productivity loss of food

reduced food trade

decrease in tourism

Increase in the number of vulnerable people

elderly immunocompromised individuals pregnant women infants and young children undernourished individuals

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Industrialization and mass production

Salmonellosis in the USA
30.0

25.0

Opportunities for food contamination

20.0

15.0

Large foodborne disease outbreaks

10.0

5.0

0.0
1970 1972 1974 1976 1978 1980 1982 1984 1986 1988 1990 1992 1994

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Urbanization
A longer and more complex food chain; thus greater opportunities for food contamination
Agricultural production

Processing & manufacturing

Transport & distribution

Food service & catering establishments

Household food preparation

Street food vending operations

Transport & serving Consumption

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Changing lifestyles

increase in food service and mass catering establishments (including street food vendors) travel role of women migration

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Increased tourism and international trade in foodstuffs

increase in travel - related foodborne diseases foodborne disease outbreaks due to contaminated foods

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Increased consumer awareness of food safety

education
media consumer organizations

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Lack of or decreasing resources for food safety

insufficient awareness on the part of public health authorities

competition with other health programmes

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Objectives of application of the HACCP system

Prevention of foodborne illness

Reduction of costs of food analyses

More efficient quality assurance system

Reduction of

losses due to product recall

Protection of reputation
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Recommended reading on module 1

Motarjemi Y et al. Importance of HACCP for public health and development. The role of the World Health Organization. Food control, 7(2):77-85, 1996. HACCP/WHO Introducing the Hazard Analysis and Critical Control Point system. WHO document WHO/FSF/FOS/97.2, 1997
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