HACCP_BUTCHER.pdf

An Introduction to

Hazard Analysis and

Critical Control Point

(HACCP) for Butcher

Shops/Meat Counters

A Food Safety Management System

1. Introduction

Hazard Analysis and Critical Control Point (HACCP) is a systematic

approach to identifying and controlling hazards (i.e. biological

(e.g. Salmonella), chemical (e.g. detergent) or physical (e.g.

metal) contamination) that can occur in the preparation, storage

and sale of food. A hazard is a biological, chemical or physical

agent with the potential to cause adverse health effects.

HACCP involves:

• Identifying what can go wrong

• Planning to prevent it and

• Making sure you are doing it.

In simple terms, it involves controlling supplies coming into a

food business and what is done with them thereafter.

2. Scope

3. Purpose

Businesses that are considered to be within the scope of this

document will collectively be referred to as butcher shops/meat

counters and include retail butcher shops, supermarket meat

departments, convenience store meat counters, mobile shops and

market stalls.

This document is not a HACCP system. It is a guide for butcher

shops/meat counters to assist in the development and

implementation of HACCP only after appropriate prerequisites are in

place (see Section 5).

Users of this document should also consult the National Standards

Authority of Ireland (NSAI) standards:

I.S. 341:1998 which outlines hygiene in the retail sector and identifies

typical food safety hazards and

I.S. 343:2000 which outlines a food safety management system

based on the principles of HACCP.

4. Hygiene of Foodstuffs Legislation

4.1 General

Since 1998 it has been a legal requirement for all butcher

shops/meat counters to have a food safety management system

based on the principles of HACCP (European Communities Hygiene of

Foodstuffs Regulations, 2000 (S.I. No. 165 of 2000)) Every proprietor

has a legal obligation to understand what the Hygiene of Foodstuffs

Regulations demand and be able to explain how it has been applied

in the business.

4.3 External Consultants

Proprietors using external consultants should ensure they know how

their HACCP system works and how it is being applied to their

business and that their employees are suitably trained to ensure

effective implementation and maintenance. See FSAI publication

Choosing an External HACCP Consultant for further information.

4.4 Documentation

It is unrealistic to operate HACCP without some level of record

keeping. As with HACCP itself, the complexity of the record keeping

will very much depend on the nature and complexity of the business.

The aim should be to ensure control is maintained without generating

excessive paperwork.

Environmental health officers (EHOs) currently assess butcher

shops/meat counters for compliance with these Regulations using

Food Safety Authority of Ireland (FSAI) Guidance Notes No. 1 and No.

11. It is the responsibility of the business itself, not the EHO or other

regulatory authorities, to develop and implement its own food safety

management system.

4.2 Training

Food safety training is essential in ensuring the preparation and

service of safe food. It is a legal requirement that employees involved

in butcher shops/meat counters are adequately trained and/or

supervised commensurate with their work activity. What this means is

that all staff must have a knowledge and understanding of food

hygiene and be able to demonstrate good hygiene practices. In

addition, staff specifically involved in the design and implementation

of the HACCP system must understand the principles of HACCP. It is

typical for the person in charge of managing food safety to receive

formal training in HACCP. The responsibility for training and

supervision of employees (full-time, part-time or casual) lies solely

with the proprietor. For more details see the FSAI publications Guide

to Food Safety Training - Levels One Two and Three.

5. Prerequisites (Food Safety Support Measures*)

6. Supplier Control

Before implementing HACCP, basic food hygiene conditions and

practices referred to as ‘prerequisites’ must to be in place in a butcher

shop/meat counter. HACCP can then be used by the business to

identify steps which are critical in ensuring the preparation of safe

food and which therefore need more stringent control and

monitoring. Prerequisites include things like:

Butcher shops/meat counters should have a system for ensuring that

they use reputable suppliers and that the products delivered meet

their own standards. One way to achieve this is for the butcher

shop/meat counter to have an agreed product specification with its

supplier. Such a specification could include the temperature at which

the product must be transported and delivered, the condition of

packaging, the correct labelling, etc. For an example of a product

specification for beef see Annex 1

1. Cleaning and sanitation (e.g.

regular cleaning of premises

and equipment)

2. Maintenance (e.g. repairs

and routine maintenance of

premises and equipment)

3. Personnel hygiene (e.g.

appropriate handwashing)

4. Pest Control (e.g. air intake

points and opening external

windows in the food

preparation areas fitted with

a fly screen)

5. Plant and equipment (e.g.

use of hygienically designed

equipment installed in a way

which enables easy access

for cleaning)

6. Premises and structure (e.g.

size of the premises must be

adequate for the volume of

business)

7. Services (e.g. a potable water

supply)

8. Storage, distribution and

transport (e.g. storage of foods

at the correct temperature in a

manner that ensures separation

of raw and ready-to-eat foods)

9. Waste management (e.g.

removing waste as frequently

as necessary to prevent it

becoming a source of food

contamination)

10 Zoning (e.g. physical separation

of activities to prevent potential

food contamination).

7. Traceablilty

From the 1st January 2005, all food

businesses have a legal

responsibility to implement a

traceability system and to recall food

which is not compliant with food safety

requirements (Articles 18 and 19 respectively of Regulation (EC) No.

178/2002 of the European Parliament and of the Council of 28

January 2002 laying down the general principles and requirements of

food law, establishing the European Food Safety Authority and laying

down procedures in matters of food safety).

In summary:

• All businesses must be able to identify their suppliers (i.e. supplier

traceability)

• Businesses supplying their product to other businesses must be

able to identify their customers (i.e. customer traceability)

• Any food which is placed on the market must be adequately

labelled to ensure traceability throughout the food chain.

Butcher shops/meat counters should refer to NSAI standard for the

retail sector I.S. 341:1994, for more detail on prerequisite

requirements.

For more detail see (1) FSAI Guidance Note No. 10 - Product Recall

and Traceability (2) Guidance on Beef Labelling (3) The Labelling of

Food in Ireland 2002.

* New Codex Alimentarius Definition

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