To address these issues, a systematic program for hazard and control of contamination risks has been devised. HACCP (Hazard Analysis and Critical Control Point) was originally developed to ensure microbial safety of food products but has since expanded to include chemical and physical hazards in food.

Proper application of the HACCP system during food production, processing, manufacturing, packaging, preparation and use ensures that a food is safe when consumed and does not pose avoidable health risks.

When used properly, the HACCP system is integrated into the design of a process, providing a preventative and cost-effective approach to food safety over the relatively ineffective system of end-product testing. It helps identify and control the factors directly affecting the safety of a product, enabling food producers to more efficiently control resources. While an HACCP study will not provide control measures to eliminate safety problems, it will provide insight into how best to control hazards.

The HACCP system involves:

• ID of hazards and assessment of their severity and probability of
occurrence.

• determination of critical control points required to control identified
hazards.

• specification of critical limits that assure that an operation is under
control at a particular critical control point.

• establishment and implementation of monitoring systems.

• execution of corrective actions when critical limits are not met.

• verification of the system.

• record keeping.

To make the process easier for manufacturers in the food and beverage sector, suppliers of products and equipment for the industry are now able to attain HACCP endorsement of their goods. This is intended to provide peace of mind to manufacturers that the equipment they are using will not jeopardise the integrity of their HACCP compliant systems, or the safety of their products.

According to industry users, the HACCP system offers many advantages over other systems. These include:

• Efficient and effective governance as record-keeping shows how well a
firm is complying with food safety laws over a period, not just on any
given day.

• The responsibility for ensuring food safety is placed on the food
manufacturer or distributor.

• Reduces barriers to international trade.

• Helps companies compete more effectively on the work market.

Despite what many suppliers and manufacturers would like you to believe, HACCP and FDA "approvals" do not guarantee end-product safety in sensitive environments.

HACCP accreditation of individual components indicates that they are suitable for use within food manufacturing and handling processes. HACCP-accredited products will be manufactured out of materials well suited to food manufacturing environments, and their construction will be such that they won’t increase contamination risks to the system. To be totally safe though, they must work within an HACCP system where strict guidelines are in place.

Users should also be aware that HACCP certification does not necessarily mean that a part is the most efficient or reliable for the job. There are many parts available for which manufacturers have not sought HACCP approval - and in some cases they might even be better for the job. SMC therefore recommends that customers look at all available parts rather than relying on a stamp of approval to override other important selection criteria.

The US Food and Drug Administration (FDA) also provides information relating to use of certain products in food processing environments.

The FDA does not test products, nor does it give approval for assembled or fabricated goods used in food processing. The only items that can be "FDA Approved" are materials that come in contact with food items, such as resin and ferrous and non-ferrous metals. Therefore consumers must be wary of claims about end-products and again rely on other factors before making their purchase.

What HACCP and FDA endorsements do offer to buyers is peace of mind that a particular product (in the case of HACCP) or material (in the case of FDA) has been deemed safe for use within food manufacturing processes where stringent controls are in place. While manufacturers should not base their decision entirely on a simple stamp of approval, it is a valuable component of any product assessment undertaken.

SMC has always manufactured cylinders, valves and fittings to strict ISO standards for the food industry. It has now taken the extra step of gaining HACCP endorsement.

"SMC has the most rigid criteria when manufacturing goods for sensitive environments," said technical manager Garry Norford. "Our customers know this and have no doubts about our products’ ability to comply with HACCP criteria. Product development is the foundation of SMC. We therefore decided to take this extra step for people who want the best products available and use HACCP endorsement in their selection process."

Last year SMC gained endorsement for food industry products across all three HACCP categories: direct food contact, indirect food contact, and no food contact.

SMC products approved so far include actuators, flow controls, fittings and tubing with air preparation equipment, valves, process valves and cylinders to follow.

"SMC has committed itself to gaining HACCP endorsement for as many products as possible in the near future," said Garry Norford. "While it doesn’t change the unbeatable quality or high standards of our products, we do hope that it will help open the door for our products to grow more strongly into the food sector. In particular we want to reach companies who may be unaware that the components they are using are not necessarily the best for the job – even though they may be HACCP approved."