THE FDA ORGANISES HACCP TRAINING FOR FOOD MANUFACTURERS

The Food and Drugs Authority (FDA) has organized a three-day Hazard Analysis Critical Control Point (HACCP) training for four (4) food manufacturing companies in Accra.

It became necessary for the FDA to re-train the HACCP Team Members as well as some new employees to bring them to up to speed on the principles of HACCP and its implementation strategies. A total of thirty-one (31) participants drawn from Kasapreko Company Limited, Special Ice Company Limited, Aquafresh Limited and Accra Brewery Limited were trained.

HACCP is an internationally acclaimed food safety management tool which systematically identifies food safety hazards, evaluates them and applies the appropriate controls to either prevent them from occurring, eliminates them or reduces their effect. HACCP has become a requirement for the food industry in most developed and developing economies in view of the huge food safety assurances it provides.

Mr. Kofi Essel, Head of Food Industrial Support Service Department who represented the CEO of the FDA stressed on the need for the HACCP systems in their respective companies.

He noted that Ghana is yet to make HACCP a mandatory requirement for the food industry, however, some individual companies have voluntarily applied to the FDA to be assisted in the implementation of the principles of HACCP.

So far, the FDA has helped train and implemented the HACCP systems for local manufacturing companies such as Kasapreko Company Limited, Special Ice Company Limited, Aquafresh Limited, Accra Brewery Limited and GOPDC, and these companies are audited regularly to ensure the HACCP system is working effectively, Mr Essel added.

Mr. Essel further revealed that the FDA’s approach to this HACCP training is unique in the sense that, it affords the trainees a practical approach to HACCP system application, which is followed by tailored implementation strategies with each HACCP team from the participating companies.

The twelve step approach of HACCP system implementation as recommended by the FAO/WHO Codex Alimentarius Commission (CAC) was adopted for the training and are a follow;

  1. The Selection of a HACCP Team
  2. Defining TORs and Scope of the HACCP Study
  3. Defining the Product and Identification of the Intended use and users
  4. Drawing of a Process Flow Diagram
  5. Walking of the Line
  6. Conducting a Hazard Analysis
  7. Identification of Critical Control Points
  8. Establishing Critical Limits
  9. Establishing Monitoring Procedures
  10. Establishing Corrective Action Procedures
  11. Establishing Verification Procedures
  12. Establishing Record Keeping and Documentation Procedures

During the workshop, special sessions were dedicated for training in HACCP Pre-requisite Programmes (PRPs) and Principles of Internal Audit for Food Safety Management Systems. Knowledge in these areas would help in the maintenance of a sound working HACCP system.

At the end of the program, the participants were examined to assess their level of understanding of the subject matter.

 

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