Food safety management changes could be afoot

HACCP systems are generally seen to be a useful tool for controlling hazards in food businesses. But the review comes as some experts have questioned whether HACCP is the most appropriate way of ensuring small- and medium-sized enterprises (SMEs) produce safe food.

HACCP is a tool to assess hazards and establish controls that focus on prevention rather than relying mainly on end-product testing. However, some believe they are overly burdensome for SMEs.

The Food Standards Agency (FSA) is currently consulting with stakeholders on the review to the existing EU HACCP guidance document, which gives advice on the implementation of procedures based on the HACCP principles. The document also provides some flexibility on HACCP use by SMEs and the EC is also proposing that this be reviewed.

‘More flexible approach’​

“Smaller companies may be offered a more flexible approach – such as the current FSA Safer Food, Better Business framework – but these can and should be based on the HACCP principles even if the small business itself is not able to implement a full HACCP system,”​ said food safety consultant John Bassett.

“The HACCP system has proved its value over time. I would be happy with proposals for improvements in how it is applied to small businesses, but not with removal of HACCP principles per se.”​

Provision Trade Fedration director general Terry Jones said: “We’re still discussing the main points of our response with the members. But no matter what the size of the business, some sort of formalised, risk-based hazard control system is essential to protect both consumers and the reputation of food companies.”​

Difficulties ​

The FSA consultation has asked whether the HACCP principles in the guidance are straightforward. It wants to know what areas present difficulties, particularly for SMEs and if HACCP is the best approach.

It has also asked whether the prerequisite programmes (PRPs), which, alongside HACCP, provide the conditions essential for the safe food production, are sufficient on their own to manage food safety.

The FSA also wants to know whether particular parts of HACCP and PRPs represent a disproportionate burden on food and drink businesses and has asked stakeholders how this might be reduced without compromising food safety.