HACCP:
"Here's to our health"
IN 2002, the Health Information Division of the Government of Antigua and Barbuda reported 5585 cases of food borne illness. Further, health officials have stated that many more cases go unreported. This may be based on a common but unfortunate misconception that "wan likle runny belly good fu clean you out now an' again". Notably what might seem to be a trivial effect of "stale food" could have a wider epidemic impact in a community where poor food safety systems prevail.
HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) Systems are the new industry
standard for food safety. Food products not produced under a HACCP system
are refused entry into several major markets. In addition, large food
retailers and food service chains world-wide demand that their suppliers
produce food under independently verified HACCP systems. Even in the Tourism
industry, which is very important to Antigua and Barbuda, international
tour operators have also been demanding the implementation of HACCP for
food and beverage production.
We can also recall the very negative impacts of food borne illnesses such
as the salmonella outbreak in the USA, "Mad Cow Disease" in
the UK and other beef producing countries on the economies of these countries.
The rippling effects caused by outbreaks of food borne illnesses can be
far reaching particularly when lives are threatened. It is therefore imperative
that reputable food safety systems be developed or adopted to protect
the health of our people and our economy.
The FAO Expert Technical Meeting of December 1994 reported that:
"The HACCP concept was developed in the late 1960s ... to enhance food safety…. The introduction of HACCP signalled a shift in emphasis from resource intensive end-product inspection and testing to preventative control of hazards at all stages of food production. HACCP was initially developed by the food industry for use by food processors to prevent or control hazards, thereby improving food safety. The application of the HACCP system has been evolving and expanding to form a basis for official food control and for establishing food safety standards for the international food trade as well."
It should also be noted that the WTO recognized authority on food safety and food related standards - the CODEX ALIMENTARIUS COMMISSION has also included "Hazard Analysis Critical Control Point HACCP) System and Guidelines for its Application", in its standard, Volume 1B General Requirements (Food Hygiene).
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