Chapter 4 Occupational Hazards, Industrial Safety and Health Issues(FASS) Course: First Aid ,Safety and Security

1. Occupational Hazards, Industrial Safety and
Health Issues

2. Speaker Profile:
Md. Shaifullar Rabbi
Tourism Educator & Consultant
Professional Experiences
Coordinator & Lecturer- Dept. of Tourism & Hospitality
Management, Daffodil Institute of IT(Affiliated National
University)
Assessor -Bangladesh Technical Education Board (Ticketing
and Reservation)
Guest Trainer - Sheikh Hasina National Institute of Youth
Development
GuestTrainer - ATABTourismTraining Institute
GuestTrainer- HB Aviation Training Center
Guest Trainer - Bangladesh Hotel Management Tourism
Training Institute
Former Manager sales - Mamun Air Service (IATA Travel
Agency)
Founder –Travel Memoria
Educational Qualifications
MBA & BBA-Major in Tourism & Hospitality
Management, University of Dhaka.
Certified NTVQF Level -4/Assessor Part (Ticketing
And Reservation)
Completed Diploma Course in Travel Agency &
Tour Operation Management
Certified NTVQF Level 2 Course entitled Ticketing
& Reservation
Certified NTVQF Level 1 Course entitled Tour
Guiding

3. Occupational safety and health
Occupational safety and health (OSH),
also commonly referred to as health and
safety, occupational health and
safety (OHS), occupational
health, or occupational safety, is a
multidisciplinary field concerned with
the safety, health, and welfare of people
at work. These terms also refer to the goals
of this field, so their use in the sense of this
article was originally an abbreviation
of occupational safety and health
program/department etc.

4. Since 1950, the International Labor Organization (ILO) and the World
Health Organization (WHO) have shared a common definition of
occupational health. It was adopted by the Joint ILO/WHO Committee on
Occupational Health at its first session in 1950 and revised at its twelfth
session in 1995.The definition reads:
"The main focus in occupational health is on three different objectives:
the maintenance and promotion of workers’ health and working
capacity;
the improvement of working environment and work to become
conducive to safety and health and
Development of work organizations and working cultures in a direction
which supports health and safety at work and in doing so also promotes
a positive social climate and smooth operation and may enhance
productivity of the undertakings.

5. Professional roles and responsibilities
The roles and responsibilities of OSH
professionals vary regionally, but may include
evaluating working environments, developing,
endorsing and encouraging measures that
might prevent injuries and illnesses, providing
OSH information to employers, employees,
and the public, providing medical
examinations, and assessing the success of
worker health programs.

6.  Europe
In Norway, the main required tasks of an occupational health and safety practitioner include the following:
 Systematic evaluations of the working environment
 Endorsing preventive measures which eliminate causes of illnesses in the workplace
 Providing information on the subject of employees’ health
 Providing information on occupational hygiene, ergonomics, and environmental and safety risks in the workplace
In the Netherlands, the required tasks for health and safety staff are only summarily defined and include the following:
 Providing voluntary medical examinations
 Providing a consulting room on the work environment to the workers
 Providing health assessments (if needed for the job concerned).
‘The main influence of the Dutch law on the job of the safety professional is through the requirement on each employer to use the
services of a certified working conditions service to advise them on health and safety’. A ‘certified service’ must employ sufficient
numbers of four types of certified experts to cover the risks in the organizations which use the service:
 A safety professional
 An occupational hygienist
 An occupational physician
 A work and organization specialist.
 In 2004, 37% of health and safety practitioners in Norway and 14% in the Netherlands had an MSc; 44% had a BSc in Norway
and 63% in the Netherlands; and 19% had training as an OSH technician in Norway and 23% in the Netherlands.

7.  US
Leather craftsman gloves, safety goggles, and a properly fitted hardhat are crucial for proper
safety in a construction environment. The main tasks undertaken by the OHS practitioner in
the US include:
 Develop processes, procedures, criteria, requirements, and methods to attain the best
possible management of the hazards and exposures that can cause injury to people, and
damage property, or the environment;
 Apply good business practices and economic principles for efficient use of resources to
add to the importance of the safety processes;
 Promote other members of the company to contribute by exchanging ideas and other
different approaches to make sure that everyone in the corporation possess OHS
knowledge and have functional roles in the development and execution of safety
procedures;
 Assess services, outcomes, methods, equipment, workstations, and procedures by using
qualitative and quantitative methods to recognize the hazards and measure the related
risks;
 Examine all possibilities, effectiveness, reliability, and expenditure to attain the best
results for the company concerned

8. Knowledge required by the OHS professional in the US includes:
 Constitutional and case law controlling safety, health, and the environment
 Operational procedures to plan/develop safe work practices
 Safety, health and environmental sciences
 Design of hazard control systems (i.e. fall protection, scaffoldings)
 Design of recordkeeping systems that take collection into account, as well as storage, interpretation, and
dissemination
 Mathematics and statistics
 Processes and systems for attaining safety through design.
Some skills required by the OHS professional in the US include (but are not limited to):
 Understanding and relating to systems, policies and rules
 Holding checks and having control methods for possible hazardous exposures
 Mathematical and statistical analysis
 Examining manufacturing hazards
 Planning safe work practices for systems, facilities, and equipment
 Understanding and using safety, health, and environmental science information for the improvement of
procedures
 Interpersonal communication skills.

9. Identifying safety and health hazards
Hazards, risks, outcomes: The terminology used in
OSH varies between countries, but generally
speaking:
A hazard is something that can cause harm if not
controlled.
The outcome is the harm that results from an
uncontrolled hazard.
A risk is a combination of the probability that a
particular outcome will occur and the severity of
the harm involved.

10. Hazard identification
Hazard identification or assessment is an
important step in the overall risk
assessment and risk management
process. It is where individual work
hazards are identified, assessed and
controlled/eliminated as close to source
(location of the hazard) as reasonably as
possible. As technology, resources, social
expectation or regulatory requirements
change, hazard analysis focuses controls
more closely toward the source of the
hazard. Thus hazard control is a dynamic
program of prevention.

11. Risk assessment
Modern occupational safety and health legislation
usually demands that a risk assessment be carried out
prior to making an intervention. It should be kept in mind
that risk management requires risk to be managed to a
level which is as low as is reasonably practical. This
assessment should:
Identify the hazards
Identify all affected by the hazard and how
Evaluate the risk
Identify and prioritize appropriate control measures.

12. Occupational hazards
Occupational hazard as a term signifies both long-term and short-term risks
associated with the workplace environment and is a field of study
within occupational safety and health and public health. Short term risks
may include physical injury, while long-term risks may be increased risk of
developing cancer or heart disease.
Types of Occupational Hazards
 Physical hazards
 Biological hazards
 Chemical hazards
 Psychosocial hazards
 Ergonomic Hazards

13. Physical Hazards
Hazards due to the transfer of energy between an
object and a worker. Physical hazards are a
subtype of occupational hazards that
involve environmental hazards that can cause
harm with or without contact. Physical hazards
include ergonomic hazards, radiation, heat and
cold stress, vibration hazards, and noise hazards.
 Excessive Noise
 Extreme Temperature
 Extreme Pressure
 Vibration
 Radiation
 Inadequate Ventilation

14. Chemical Hazard
Hazards arise from inhaling chemical agents in
the form of vapors, gases, dusts, fumes, mists, or
by skin contact with these materials.
 Mists. Fine particles of a liquid float in air
 Gases. Substances in gaseous state but are
always airborne at room temperature.
 Vapors. Results when substances that are
liquids at room temperature evaporate.
 Dusts. Solid harmful substances are ground,
cut or crushed by mechanical actions.
 Fumes. Gas is condensed in air, chemically
changed and becomes fine solid particles
which float in air.

15. Biological Hazards
Hazards are caused by living organisms which include
insects, molds, fungi, viruses, and bacterial
contamination; from defects in sanitation and
housekeeping procedures, such as in the provision of
potable water, removal of industrial waste and sewage,
food handling and personal cleanliness.
 Bacteria – simple, one-celled organisms that may or
may not be harmful.
 Viruses – organisms that depend on a host cell for
development or reproduction.
 Fungi – may be small or large parasitic organisms
growing in a living or dead plant animal matter.
 Rickettsia – rod-shaped microorganisms that are
smaller than bacteria and depend on a host for
development or reproduction. Microorganisms
transmitted by fleas, ticks, and lice

16. Psychosocial hazards
Psychosocial hazards are
occupational hazards that
affect someone's social life
or psychological health.
Psychosocial hazards in
the workplace
include occupational
burnout and occupational
stress, which can lead to
burnout.

17. Ergonomic Hazards
Hazards are commonly seen
in the workplaces which are
improperly designed tools
or work areas, improper
lifting or reaching, poor
visual conditions or
repeated motions in an
awkward position that may
be responsible for fatigue,
stress and strain and may
lead to accidents in the
occupational environment.

18. Effects of Ergonomic Hazards
 low productivity
 high rate of errors
 material wastage and equipment
Health Problems caused by Ergonomics
 musculoskeletal problems
 vascular problems
 visual problems
 hearing problems
 skin problem
 psychological problems

19. Control Measures
Your risk assessment may reveal that you will need a temporary control measure until
you can put a better and more permanent control in place. Selecting your controls is
a key part of the process of identifying and evaluating hazards in your lab. According
to the Canadian Centre for Occupational Health and Safety Fact Sheet, controls are
usually placed:
 At the source (where the hazard comes from)
 Along the path (where the hazard travels)
 With/on the worker
There are several types of control measures that fall into three main categories (in
order of priority and effectiveness):
 Elimination
 Engineering
 Administrative
 Personal Protective Equipment

20. The Hierarchy of Controls
The National Institute for
Occupational Safety and
Health (NIOSH) depicts the
hierarchy of controls as an
inverted pyramid with the most
effective types of control
measure (elimination) at the
top and the least effective
(personal protective equipment)
at the bottom.

21. Elimination and Substitution
Elimination and substitution are considered the most effective control measures.
They are easiest to achieve for brand new processes. They can be more difficult to
implement for existing processes, because new and/or more expensive equipment
and materials may be required.
Elimination
 Completely get rid of chemicals, materials, processes, and equipment that are
unnecessary to your specific experiment.
 Check if your equipment is well-worn, check dates, and refer to manufacturer's
recommendations.
Substitution
 Switch out processes, equipment, material, or other components, where
applicable.
 Think about the amount of chemicals or potentially hazardous materials you are
using.

22. Engineering Controls
Although elimination and substitution are separate controls in the hierarchy of
control measures, they are also considered engineering controls because they
are designed to remove the hazardous source before the worker makes contact.
Other forms of engineering controls include:
 Isolation:Reduce or remove hazards by separation in time or space.(May be
particularly helpful in a shared lab space where different types of chemicals
are being used.)
 Enclosure:Place the material or process in a closed system.
 Transportation:Move hazardous materials where fewer workers are present.
 Guarding and shielding : Install guards to provide protection from moving
parts or electrical connections. Shielding provides protection from potential
explosions
 Ventilation:Use fumes hoods,fans, air ducts and air filters.

23. Administrative Controls
While engineering controls seek to eliminate hazards,
administrative controls aim to minimize a lab worker's exposure.
Administrative controls are the existing safety rules and protocols
put in place for workers in the lab to follow. Following are
examples of administrative controls:
Standard Operating Procedures and checklists;
Training;
Conducting a Job Hazard Analysis prior to the start of an
experiment;
Limiting the time a person works with a certain material;
Mandating that no one should work in the lab alone.

24. Personal Protective Equipment (PPE)
Hierarchy of control measures indicates PPE is the least effective of control
measure, it should absolutely be used, in case other control measures fail.
The success of PPE depends in part on whether or not lab workers actually
use it. Eye goggles, hearing protection, and protective clothing (e.g., lab
coats and gloves) are the most recognizable and most used PPE in the lab.
PPE is always essential, and especially critical in the following
circumstances:
When engineering controls are not feasible or they do not totally
eliminate a hazard;
As a temporary control while engineering controls are being developed;
In emergency situations.

25. Safety standards
Safety standards are standards designed to ensure the
safety of products, activities or processes, etc. They may
be advisory or compulsory and are normally laid down by
an advisory or regulatory body that may be either
voluntary or statutory. China has recently experienced
trouble with some of the post listed associations.
Workplace safety standards are sets of standards,
aimed at safety at workplaces and to reduce
occupational risk from occupational illnesses.

26. ANSI - American National Standards Institute
The American National Standards Institute is a private-
sector, nonprofit, membership organization that
facilitates the development of ANS's (American
National Standards), and promotes the adoption and
use of U.S. standards internationally. ANSI is the sole
U.S. representative to the International Organization
for Standardization (ISO), and, via the U.S. National
Committee (USNC), the International Electro technical
Commission (IEC).

31. IDENTIFYING AND EVALUATING POTENTIAL HAZARDS
Hazard identification can be done:
 During design and implementation
 Designing a new process or procedure
 Purchasing and installing new machinery
Before tasks are done
 Checking equipment or following processes
 Reviewing surroundings before each shift
While tasks are being done
 Be aware of changes, abnormal conditions, or sudden emissions
During inspections
 Formal, informal, supervisor, health and safety committee
After incidents
 Near misses or minor events
 Injuries

32. To be sure that all hazards are found:
 Look at all aspects of the work and include non-routine activities such as maintenance, repair, or
cleaning.
 Look at the physical work environment,equipment, materials,products,etc. that are used.
 Include how the tasks are done.
 Look at injury and incident records.
 Talk to the workers:they know their job and its hazards best.
 Include all shifts, and people who work off site either at home, on other job sites, drivers,
teleworkers,with clients,etc.
 Look at the way the work is organized or done (include experience of people doing the work,
systems being used, etc).
 Look at foreseeable unusual conditions (for example: possible impact on hazard control
procedures that may be unavailable in an emergency situation,power outage,etc.).
 Determine whether a product, machine or equipment can be intentionally or unintentionally
changed (e.g.,a safety guard that could be removed).
 Review all of the phases of the lifecycle.
 Examine risks to visitors or the public.
 Consider the groups of people that may have a different level of risk such as young or
inexperienced workers, persons with disabilities,or new or expectant mothers.

33. Hazard analysis and critical control
points(HACCP)
Hazard analysis and critical control points, or HACCP is a systematic preventive
approach to food safety from biological, chemical, physical hazards and more
recently radiological hazards in production processes that can cause the finished
product to be unsafe and designs measures to reduce these risks to a safe level. In
this manner, HACCP attempts to avoid hazards rather than attempting to inspect
finished products for the effects of those hazards. The HACCP system can be used
at all stages of a food chain, from food production and preparation processes
including packaging, distribution, etc. The Food and Drug Administration (FDA) and
the United States Department of Agriculture (USDA) require mandatory HACCP
programs for juice and meat as an effective approach to food safety and protecting
public health. Meat HACCP systems are regulated by the USDA, while seafood and
juice are regulated by the FDA. All other food companies in the United States that
are required to register with the FDA under the Public Health Security and
Bioterrorism Preparedness and Response Act of 2002, as well as firms outside the
US that export food to the US, are transitioning to mandatory hazard analysis and
risk-based preventive controls (HARPC) plans.

34. HACCP PRINCIPLES
HACCP is a management system in which food safety is addressed through
the analysis and control of biological, chemical, and physical hazards from
raw material production, procurement and handling, to manufacturing,
distribution and consumption of the finished product. HACCP is a systematic
approach to the identification, evaluation, and control of food safety hazards
based on the following seven principles:
 Principle 1: Conduct a hazard analysis.
 Principle 2: Determine the critical control points (CCPs).
 Principle 3: Establish critical limits.
 Principle 4: Establish monitoring procedures.
 Principle 5: Establish corrective actions.
 Principle 6: Establish verification procedures.
 Principle 7: Establish record-keeping and documentation procedures.

35. GUIDELINES FOR APPLICATION OF HACCP PRINCIPLES
 HACCP is a management system in which food safety is addressed through the
analysis and control of biological, chemical, and physical hazards from raw
material production, procurement and handling, to manufacturing, distribution
and consumption of the finished product. For successful implementation of a
HACCP plan, management must be strongly committed to the HACCP concept.
A firm commitment to HACCP by top management provides company
employees with a sense of the importance of producing safe food.
 HACCP is designed for use in all segments of the food industry from growing,
harvesting, processing, manufacturing, distributing, and merchandising to
preparing food for consumption. Prerequisite programs such as current Good
Manufacturing Practices (cGMPs) are an essential foundation for the
development and implementation of successful HACCP plans. Food safety
systems based on the HACCP principles have been successfully applied in food
processing plants, retail food stores, and food service operations. The seven
principles of HACCP have been universally accepted by government agencies,
trade associations and the food industry around the world.

36. Prerequisite Programs
The production of safe food products requires that the HACCP
system be built upon a solid foundation of prerequisite programs.
Each segment of the food industry must provide the conditions
necessary to protect food while it is under their control. These
conditions and practices are now considered to be prerequisite to
the development and implementation of effective HACCP plans.
Prerequisite programs provide the basic environmental and
operating conditions that are necessary for the production of
safe, wholesome food. Many of the conditions and practices are
specified in federal, state and local regulations and guidelines
(e.g., cGMPs and Food Code).

37. Education andTraining
The success of a HACCP system depends on educating and
training management and employees in the importance of their
role in producing safe foods. This should also include information
the control of foodborne hazards related to all stages of the
food chain. It is important to recognize that employees must first
understand what HACCP is and then learn the skills necessary to
make it function properly. Specific training activities should
include working instructions and procedures that outline the
tasks of employees monitoring each CCP. Management must
provide adequate time for thorough education and training.
Personnel must be given the materials and equipment necessary
to perform these tasks. Effective training is an important
prerequisite to successful implementation of a HACCP plan.

38. Developing a HACCP Plan
The format of HACCP plans will vary. In many cases the
plans will be product and process specific. However, some
plans may use a unit operations approach. Generic
HACCP plans can serve as useful guides in the
development of process and product HACCP plans;
however, it is essential that the unique conditions within
each facility be considered during the development of all
components of the HACCP plan. In the development of a
HACCP plan, five preliminary tasks need to be
accomplished before the application of the HACCP
principles to a specific product and process.

39. Figure 1. Preliminary Tasks in the Development of the HACCP Plan

40. Assemble the HACCPTeam
The first task in developing a HACCP plan is to assemble a HACCP team
consisting of individuals who have specific knowledge and expertise
appropriate to the product and process. It is the team's responsibility to
develop the HACCP plan. The team should be multi-disciplinary and include
individuals from areas such as engineering, production, sanitation, quality
assurance, and food microbiology. The team should also include local
personnel who are involved in the operation as they are more familiar with
the variability and limitations of the operation. In addition, this fosters a
sense of ownership among those who must implement the plan. The HACCP
team may need assistance from outside experts who are knowledgeable in
the potential biological, chemical and/or physical hazards associated with
the product and the process. However, a plan which is developed totally by
outside sources may be erroneous, incomplete, and lacking in support at the
local level.

41. Describe the food and its distribution
The HACCP team first describes the food. This
consists of a general description of the food,
ingredients, and processing methods. The method
of distribution should be described along with
information on whether the food is to be
distributed frozen, refrigerated, or at ambient
temperature.

42. Describe the intended use and consumers of the food
Describe the normal expected use of the
food. The intended consumers may be
the general public or a particular
segment of the population (e.g., infants,
immunocompromised individuals, the
elderly, etc.).

43. Develop a flow diagram which describes the process
The purpose of a flow diagram is to provide a
clear, simple outline of the steps involved in the
process. The scope of the flow diagram must cover
all the steps in the process which are directly
under the control of the establishment. In
addition, the flow diagram can include steps in the
food chain which are before and after the
processing that occurs in the establishment. The
flow diagram need not be as complex as
engineering drawings.

44. Verify the flow diagram
The HACCP team should perform an on-site
review of the operation to verify the accuracy and
completeness of the flow diagram. Modifications
should be made to the flow diagram as necessary
and documented. After these five preliminary tasks
have been completed, the seven principles of
HACCP are applied.

45. Conduct a hazard analysis (Principle 1)
After addressing the preliminary tasks discussed above, the HACCP team
conducts a hazard analysis and identifies appropriate control measures. The
purpose of the hazard analysis is to develop a list of hazards which are of
such significance that they are reasonably likely to cause injury or illness if
not effectively controlled. Hazards that are not reasonably likely to occur
would not require further consideration within a HACCP plan. It is
important to consider in the hazard analysis the ingredients and raw
materials, each step in the process, product storage and distribution, and
final preparation and use by the consumer. When conducting a hazard
analysis, safety concerns must be differentiated from quality concerns. A
hazard is defined as a biological, chemical or physical agent that is
reasonably likely to cause illness or injury in the absence of its control. Thus,
the word hazard as used in this document is limited to safety.

46. Determine critical control points (CCPs) (Principle 2)
A critical control point is defined as a step at which control can
be applied and is essential to prevent or eliminate a food safety
hazard or reduce it to an acceptable level. The potential hazards
that are reasonably likely to cause illness or injury in the absence
of their control must be addressed in determining CCPs.
Complete and accurate identification of CCPs is fundamental to
controlling food safety hazards. The information developed
during the hazard analysis is essential for the HACCP team in
identifying which steps in the process are CCPs. One strategy to
facilitate the identification of each CCP is the use of a CCP
decision tree (Examples of decision trees are given in Appendices
E and F).

47. Establish critical limits (Principle 3)
A critical limit is a maximum and/or minimum value to which a biological,
chemical or physical parameter must be controlled at a CCP to prevent,
eliminate or reduce to an acceptable level the occurrence of a food safety
hazard. A critical limit is used to distinguish between safe and unsafe
operating conditions at a CCP. Critical limits should not be confused with
operational limits which are established for reasons other than food safety.
Each CCP will have one or more control measures to assure that the
identified hazards are prevented, eliminated or reduced to acceptable levels.
Each control measure has one or more associated critical limits. Critical
limits may be based upon factors such as: temperature, time, physical
dimensions, humidity, moisture level, water activity (aw), pH, treatable
acidity, salt concentration, available chlorine, viscosity, preservatives, or
sensory information such as aroma and visual appearance. Critical limits
must be scientifically based.

48. Establish monitoring procedures (Principle 4)
Monitoring is a planned sequence of observations or measurements to
assess whether a CCP is under control and to produce an accurate record
for future use in verification. Monitoring serves three main purposes. First,
monitoring is essential to food safety management in that it facilitates
tracking of the operation. If monitoring indicates that there is a trend
towards loss of control, then action can be taken to bring the process back
into control before a deviation from a critical limit occurs. Second,
monitoring is used to determine when there is loss of control and a
deviation occurs at a CCP, i.e., exceeding or not meeting a critical limit.
When a deviation occurs, an appropriate corrective action must be taken.
Third, it provides written documentation for use in verification.

49. Establish corrective actions (Principle 5)
The HACCP system for food safety management is designed to identify health hazards
and to establish strategies to prevent, eliminate, or reduce their occurrence. However,
ideal circumstances do not always prevail and deviations from established processes
may occur. An important purpose of corrective actions is to prevent foods which may be
hazardous from reaching consumers. Where there is a deviation from established critical
limits, corrective actions are necessary. Therefore, corrective actions should include the
following elements: (a) determine and correct the cause of non-compliance; (b)
determine the disposition of non-compliant product and (c) record the corrective
actions that have been taken. Specific corrective actions should be developed in
advance for each CCP and included in the HACCP plan. As a minimum, the HACCP plan
should specify what is done when a deviation occurs, who is responsible for
implementing the corrective actions, and that a record will be developed and
maintained of the actions taken.

50. Establish verification procedures (Principle 6)
Verification is defined as those activities, other than monitoring, that
determine the validity of the HACCP plan and that the system is operating
according to the plan. The NAS (1985) pointed out that the major infusion
of science in a HACCP system centers on proper identification of the
hazards, critical control points, critical limits, and instituting proper
verification procedures. These processes should take place during the
development and implementation of the HACCP plans and maintenance of
the HACCP system. One aspect of verification is evaluating whether the
facility's HACCP system is functioning according to the HACCP plan. An
effective HACCP system requires little end-product testing, since sufficient
validated safeguards are built in early in the process. Therefore, rather than
relying on end-product testing, firms should rely on frequent reviews of their
HACCP plan, verification that the HACCP plan is being correctly followed,
and review of CCP monitoring and corrective action records.

51. Establish record-keeping and documentation procedures (Principle 7)
Generally, the records maintained for the HACCP System should include the following:
 A summary of the hazard analysis, including the rationale for determining hazards and control
measures.
 The HACCP Plan
 Listing of the HACCP team and assigned responsibilities.
 Description of the food, its distribution, intended use, and consumer.
 Verified flow diagram.
HACCP Plan Summary Table that includes information for:
 Steps in the process that are CCPs
 The hazard(s) of concern.
 Critical limits
 Monitoring*
 Corrective actions*
 Verification procedures and schedule*
 Record-keeping procedures*

52. IMPLEMENTATION AND MAINTENANCE OFTHE HACCP PLAN
The successful implementation of a HACCP plan is facilitated by commitment
from top management. The next step is to establish a plan that describes the
individuals responsible for developing, implementing and maintaining the HACCP
system. Initially, the HACCP coordinator and team are selected and trained as
necessary. The team is then responsible for developing the initial plan and
coordinating its implementation. Product teams can be appointed to develop
HACCP plans for specific products. An important aspect in developing these teams
is to assure that they have appropriate training. The workers who will be
responsible for monitoring need to be adequately trained. Upon completion of the
HACCP plan, operator procedures, forms and procedures for monitoring and
corrective action are developed. Often it is a good idea to develop a timeline for
the activities involved in the initial implementation of the HACCP plan.
Implementation of the HACCP system involves the continual application of the
monitoring, record-keeping, corrective action procedures and other activities as
described in the HACCP plan.