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Code of Practice: Processing of Bee Products

Part 3: HACCP Application

Prelims

Amendment 0

July 2005

Table of Contents

Code of Practice: Processing of Bee Products 1

Prelims 2

Disclaimer 3

Review of Code of Practice 3

Amendment Record 4

1 Introduction 1.1

1.1 Purpose of this document 1.1

1.2 Hazard 1.1

1.3 Good manufacturing practice (GMP) 1.2

1.4 HACCP principles 1.2

1.5 HACCP application for products and processes not covered by the code of practice 1.3

2 HACCP Application for the Extraction, Processing and Packing of Honey 2.1

2.1 Scope 2.1

2.2 Product description 2.2

2.3 Process description 2.4

2.4 Hazard analysis and CCP determination 2.7

3 HACCP Application for the Processing of Dried Pollen 3.1

3.1 Scope 3.1

3.2 Product description 3.2

3.3 Process description 3.3

3.4 Hazard analysis and CCP determination 3.4

Disclaimer

Important Disclaimer

Every effort has been made to ensure the information in this report is accurate.

NZFSA does not accept any responsibility or liability whatsoever for any error of fact, omission, interpretation or opinion that may be present, however it may have occurred.

Website
A copy of this document can be found at: http://www.nzfsa.govt.nz/animalproducts/index.htm

Review of Code of Practice

This code of practice will be reviewed, as necessary, by the New Zealand Food Safety Authority. Suggestions for alterations, deletions or additions to this code of practice, should be sent, together with reasons for the change, any relevant data and contact details of the person making the suggestion, to:

Assistant Director (Production and Processing)

New Zealand Standards Group

New Zealand Food Safety Authority

P O Box 2835

Wellington

Telephone: 04 463 2500

Facsimile: 04 463 2643

Amendment Record

It is important that this publication is kept up-to-date by the prompt incorporation of amendments.

To update this publication when you receive an amendment, remove the appropriate outdated pages, destroy them, and replace them with the pages from the new issue. Complete instructions will be given on the covering letter accompanying the amendment. File the covering letter at the back of the publication and sign off and date this page.

If you have any queries, please ask your local verifier.

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1 Introduction

Amendment 0

July 2005

1.1 Purpose of this document

Hazard Analysis and Critical Control Point (HACCP) is a systematic and science-based control system for assuring food safety. Food safety is achieved by assessing hazards, developing controls, and focusing on preventative measures.

Operators must apply the HACCP principles when developing their risk management programmes (RMP). To assist operators meet this requirement, the NZFSA, in consultation with an industry working group, has developed Part 3: HACCP Application of the Code of Practice for the Processing of Bee Products. This document shows how the HACCP principles are applied to a generic process covering the extraction, processing and packing of honey; and the processing of dried pollen.

An operator whose products and processes are adequately covered by the HACCP application in this document can use this for developing their RMP. The relevant HACCP sections of this code of practice (COP) can be copied into the RMP, or they can be incorporated into the RMP by reference (i.e. by using the RMP template given in Part 5). The operator may need to make some changes in the HACCP application to ensure that it accurately reflects the products and processes covered by their RMP.

1.2 Hazard

A hazard is a biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect.

• Biological hazards include pathogenic microorganisms (e.g. Salmonella spp., Clostridium spp, Bacillus spp), parasites and viruses. Microorganisms that are non-pathogenic are not considered as hazards. For example, yeast causes fermentation of honey and, therefore, is an undesirable organism in honey, but it is not considered a hazard because it does not cause illness.

• Chemical hazards include heavy metals, pesticides, veterinary medicines, and biotoxins (e.g. tutin in honey). Some food additives may also be hazardous if present in excessive or toxic amounts.

• Physical hazards are objects that may cause illness or injury. Examples of these hazards are glass, metal fragments, and plastic.

Hazards may occur in the product as a result of:

• an input (e.g. raw material, ingredients, packaging);

• the process itself; or

• direct or indirect contamination from “other sources” (e.g. personnel, water, pests, wastes, equipment, internal and external environs).

1.3 Good manufacturing practice (GMP)

GMP is covered under Part 2 of the code of practice. Supporting systems covering GMP must be developed and documented prior to HACCP application. The HACCP approach used in this COP is based on the expectation that these systems are effectively being implemented.

1.4 HACCP principles

The HACCP principles, as defined by Codex are:

1. Conduct a hazard analysis;

2. Determine the Critical Control Points (CCP);

3. Establish critical limits;

4. Establish a system to monitor control of the CCP;

5. Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control;

6. Establish procedures for verification to confirm that the HACCP system is working effectively;

7. Establish documentation concerning all procedures and records appropriate to these principles and their application.

The operator is required to apply these HACCP principles to the process, including all inputs. The operator is not required to carry out hazard identification and analysis for “other sources” (e.g. personnel and environmental sources), which are expected to be controlled by GMP (supporting systems).

The application of these principles is discussed in detail in the Risk Management Programme Manual.

1.5 HACCP application for products and processes not covered by the code of practice

When the HACCP application given in this document does not adequately cover an operator’s product or process, the operator will need to carry out their own HACCP application. The HACCP approach and format shown should be used by the operator as a guide or pattern for their own application.

The HACCP application must be documented, and supported using information such as historical company records, technical publications or information provided by the NZFSA. The person or people involved in this activity must have the appropriate knowledge and skills regarding HACCP, the product and the process.

Prior to the application of HACCP principles to the process, all relevant supporting systems must be documented.