ChE 416 – Process Safety

HACCP in the Philippines: A Chemical Engineering Perspective

Rojen S. Grefalda1
1 Dr. Emilio B. Espinosa Sr. Memorial State College of Agriculture and Technology

Abstract. The Hazard Analysis and Critical Control Points (HACCP) system is a globally recognized guidance for ensuring
food safety by identifying and controlling potential hazards in food production and handling. This paper discusses about
HACCP’s implementation in the Philippines, examining its importance to the country’s food safety regulations, the role of
chemical engineers in its application, and its impact on public health and the food industry. The discussion emphasizes how
chemical engineering principles are integral to HACCP’s effectiveness, particularly in process design, risk assessment, and
quality control.
Keywords: HACCP, chemical engineering, Philippines, food safety, public health, process optimization, risk management,
SMEs, global competitiveness.

1 Introduction Later on this approach was further developed, and was

first released in 1971. Since 1993 the application of
The Philippines, as a developing nation with a HACCP has been recommended by the Codex
growing food and beverage industry, faces significant Alimentarius published by FAO (Food and Agriculture
challenges in ensuring food safety and quality. The Organization of the United Nations).
country’s dependence on agricultural products, the The HACCP concept requires a company:
increasing complexity of food supply, and consumer - To analyze all risks within its control related to
demands necessitate strict safety measures. HACCP, a the safety of its products;
preventive approach to managing food safety, has - To identify critical points for control of the
become an important part of regulatory compliance and quality of food;
industry best practices in the Philippines. - To define critical limits for relevant parameters
The HACCP’s relevance to Philippine context and at the critical points;
implication for chemical engineering is adopted in - To establish procedures for continuous control
discussion here. Particularly, chemical engineers plays of food safety;
an important role in the design and optimization of - To define corrective measures for deviations;
processes that minimize contamination risks. - To regularly check whether this system is
appropriate and effective;
2 HACCP and its Guidelines - To document all measures taken.
The European regulation 178/2002 requires all
2.1 What is HACCP companies which produce, package and sell food in
The concept of Hazard Analysis and Critical Control Europe to apply this concept. From 1st January 2006
Points (HACCP) is a preventive system to guarantee only food, that complied with the HACCP-
the safety of food for the consumer. It focuses on the requirements could be imported and traded within the
prevention of physical, chemical and biological European Union. Companies intending to supply food
hazards rather than on carrying out inspection of the to EU member states are required to have a documented
finished products. HACCP system.
The HACCP approach was developed in 1959, when
NASA commissioned the Pillsbury Company to 2.2 The principles of HACCP
produce food for astronauts. The food had to be The application of HACCP starts with the application
absolutely safe to exclude any risk to the health of the of good hygiene practices. The Codex Alimentarius
astronauts, who would be cut off from medical care for and a general description of good hygiene practices can
weeks. The company applied the FMEA method be found on the FAO web page (www.fao.org). It also
(Failure Mode and Effect Analysis) to the production includes also Codex codes for hygienic practices in the
of food. following sectors:
 ChE 416 – Term Paper

- Meat;
- Fish and fishery products; 2.2.5 Establishments and equipment
- Milk and milk products; Establishments should normally be located away from:
- Fresh fruits and vegetables; - Environmentally polluted areas and industrial
- Egg products; activities which pose a serious threat of
- Coffee production. contaminating food;
- Areas subject to flooding unless sufficient
2.2.1 Environmental Hygiene safeguards are provided;
Food production must not be carried out where - Areas prone to pest infestations;
potentially harmful substances would lead to an - Areas where waste, either solid or liquid,
unacceptable level of such substances in food. cannot be removed effectively.
Structures within food establishments should be
2.2.2 Hygienic production of food sources soundly built of durable materials and be easy to
Points where a high probability of contamination may maintain, clean and where appropriate, able to be
exist should be identified and specific measures should disinfected. In particular the following specific
be taken to minimize the probability of contamination. conditions should be satisfied where necessary to
Producers need to implement measures to: protect the safety and suitability of food:
- Minimize contamination from air, soil, water, - The surfaces of walls, partitions and floors
feedstuffs, fertilizers (including natural should be made of impervious materials with
fertilizers), pesticides, veterinary drugs or any no toxic effect in intended use;
other agent used in primary production; - Walls and partitions should have a smooth
- Control plant and animal health so that it does surface up to a height appropriate to the
not pose a threat to human health through food operation;
consumption; - Floors should be constructed to allow adequate
- Protect food sources from faecal and other drainage and cleaning;
contamination; - Ceilings and overhead fixtures should be
- Manage waste and store harmful substances constructed and finished to minimize the build-
appropriately. up of dirt and condensation, and the shedding
of particles;
2.2.3 Handling, storage and transport - Windows should be easy to clean, be
Procedures should be in place to: constructed to minimize the build-up of dirt
- Sort food and food ingredients to segregate and where necessary, be fitted with removable
material which is evidently unfit for human and cleanable insect-proof screens. Where
consumption; necessary, windows should be fixed;
- Dispose of any rejected material in a hygienic - Doors should have smooth, non-absorbent
manner; and surfaces, and be easy to clean and, where
- Protect food and food ingredients from necessary, disinfect;
contamination by pests, or by chemical, - Working surfaces that come into direct contact
physical or microbiological contaminants or with food should be in sound condition,
other objectionable substances during durable and easy to clean, maintain and
handling, storage and transport. This may disinfect. They should be made of smooth,
include controlling temperature, humidity, non-absorbent materials, and inert to the food,
and/or other controls. to detergents and disinfectants under normal
operating conditions.
2.2.4 Cleaning, maintenance and personnel hygiene at Premises and structures covered here include market
primary production stalls, mobile sales and street vending vehicles,
Appropriate facilities and procedures should be in temporary premises in which food is handled such as
place to ensure that: tents and marquees. Such premises and structures
- Any necessary cleaning and maintenance are should be sited, designed and constructed to avoid, as
carried out effectively; far as reasonably practicable, contaminating food and
- An appropriate degree of personal hygiene is harboring pests.
maintained.
 ChE 416 – Term Paper

Equipment and containers (other than once-only use Such facilities should have an adequate supply of hot
containers and packaging) coming into contact with and cold drinking water where appropriate.
food, should be designed and constructed so that they Personnel hygiene facilities should include:
can be adequately cleaned, disinfected and maintained - Adequate means of hygienically washing and
to avoid the contamination of food. Equipment and drying hands, including wash basins and a
containers should be made of materials with no toxic supply of hot and cold (or suitably temperature
effect in intended use. controlled) water;
Equipment used to cook, heat treat, cool, store or freeze - Lavatories of appropriate hygienic design; and
food should be designed to achieve the required food - Adequate changing facilities for personnel.
temperatures as rapidly as necessary in the interests of - Such facilities should be suitably located and
food safety and suitability, and maintain them designated.
effectively. Such equipment should also be designed to Depending on the nature of the food operations
allow temperatures to be monitored and controlled. undertaken, adequate facilities should be available for
Where necessary, such equipment should have heating, cooling, cooking, refrigerating and freezing
effective means of controlling and monitoring food, for storing refrigerated or frozen foods,
humidity, air-flow and any other characteristic likely to monitoring food temperatures, and when necessary,
have a detrimental effect on the safety or suitability of controlling ambient temperatures to ensure the safety
food. These requirements are intended to ensure that: and suitability of food.
- Harmful or undesirable micro-organisms or
their toxins are eliminated or reduced to safe 2.2.7 Facilities – air quality, lighting
levels or their survival and growth is Adequate means of natural or mechanical ventilation
effectively controlled; should be provided, in
- Where appropriate, critical limits established particular to:
in HACCP-based plans can be monitored; - Minimize air-borne contamination of food, for
- Temperatures and other conditions necessary example, from aerosols and condensation
for food safety and suitability can be rapidly droplets;
achieved and maintained. - Control ambient temperatures;
Containers for waste, by-products and inedible or - Control odors which might affect the
dangerous substances, should be specifically suitability of food; and
identifiable, suitably constructed and, where - Control humidity, where necessary, to ensure
appropriate, made of impervious material. Containers the safety and suitability of food.
used to hold dangerous substances should be identified Ventilation systems should be designed and
and, where appropriate, be lockable to prevent constructed so that air does not flow from contaminated
malicious or accidental contamination of food. areas to clean areas and, where necessary, it
has to be ensured that they can be adequately
2.2.6 Facilities – water supply, waste disposal, maintained and cleaned. Adequate natural or artificial
cleaning, personal hygiene lighting should be provided to enable the company to
Drinking water should conform to the requirements operate in a hygienic manner. Where necessary,
specified in the latest edition of the WHO Guidelines lighting should not be such that the resulting color is
for Drinking Water Quality, or be of a higher standard. misleading. The intensity should be adequate to the
Non-drinking water (for use in, for example, fire nature of the operation. Lighting fixtures should, where
control, steam production, refrigeration and other appropriate, be protected to ensure that food is not
similar purposes where it would not contaminate food), contaminated by breakages.
shall have a separate system. Non-drinking water
systems shall be clearly identified and shall not connect 2.2.8 Facilities – storage
with, or allow reflux into, drinking water systems. Where necessary, adequate facilities for the storage of
The drainage and waste disposal systems and facilities food, ingredients and non-food chemicals (e.g.
should be designed and constructed so that the risk of cleaning materials, lubricants, fuels) should
contaminating food or the drinking water supply is be provided.
avoided. Where appropriate, food storage facilities should be
Adequate facilities, suitably designated, should be designed and constructed to:
provided for cleaning food, utensils and equipment. - Permit adequate maintenance and cleaning;
 ChE 416 – Term Paper

- Avoid pest access and harborage; Chemical engineers assess potential chemical,
- Enable food to be effectively protected from physical, and biological hazards, ensuring that they are
contamination during addressed carefully in the design stage.
- storage; and
- Where necessary, provide an environment 3.2.3 Critical Control Points
which minimizes the deterioration of food (e.g. Engineers help determine CCPs, such as sterilization
by temperature and humidity control). and filtration processes, and establish thresholds for
The type of storage facilities required will depend on operational safety.
the nature of the food. Where necessary, separate,
secure storage facilities for cleaning materials and 3.2.4 Monitoring and Automation
hazardous substances should be provided. Automation systems developed by chemical engineers
After establishing Good hygienic practices, an HACCP enable continuous monitoring of CCPs, ensuring real-
system should be established to minimize the potential time responses to deviations.
impact of the remaining risks.
3.3 Case Studies in the Philippines
3 HACCP in Chemical Engineering 3.3.1 Seafood Processing
HACCP has been crucial in ensuring Philippine
3.1 HACCP in the Food Industry seafood exports meet global standards. Chemical
The Philippines adopted HACCP as part of its engineers optimize freezing and packaging systems to
commitment to international trade and public health. prevent contamination and maintain product
The Bureau of Agriculture and Fisheries Standards sustainability. In the seafood processing industry, the
(BAFS) and the Food and Drug Administration (FDA) implementation of HACCP has been crucial in
maintains its implementation. These agencies follow ensuring that Philippine exports meet international
national food safety policies with international food safety standards. Chemical engineers have played
standards, such as those set by the Codex Alimentarius a key role in optimizing freezing and packaging
Commission. systems to prevent contamination and maintain product
Industries ranging from processed food manufacturing quality throughout the supply chain. This includes
to beverage production are required to comply with designing systems that regulate temperatures and
HACCP principles to access export markets and ensure control environmental factors, reducing the risk of
local consumer safety. The challenges include bacterial growth and ensuring compliance with global
educating stakeholders, ensuring small and medium food safety requirements. Such advancements not only
enterprises (SMEs) can afford compliance, and protect consumers but also enhance the edge of
addressing infrastructural limitations. Philippine seafood products in international markets.

3.2 HACCP Framework and Chemical 3.3.3 Beverage Industry

Engineering In the beverage sector, chemical engineers design
Hazard Analysis and Critical Control Points (HACCP) cleaning-inplace (CIP) systems to eliminate and
consists of seven principles: conducting of hazard prevent microbial hazards, demonstrating the
analysis, identifying critical control points (CCPs), relationship of HACCP and process engineering. The
establishing critical limits, monitoring CCPs, beverage industry in the Philippines also demonstrates
establishing corrective actions, verifying procedures, the effective application of HACCP principles, with
and keeping records. chemical engineers at the forefront of designing
The fundamentals of these principles is related in cleaning-in-place (CIP) systems that eliminate
chemical engineering in the following ways: microbial hazards. These automated systems ensure
that production lines are sanitized efficiently without
3.2.1 Process Design and Optimization dismantling equipment, thereby improving operational
Engineers design systems that minimize contamination efficiency and maintaining consistent product quality.
risks by controlling variables such as temperature, pH, The integration of HACCP with process engineering in
and flow rates. For instance, pasteurization processes the beverage sector showcases the importance of
in dairy production require precise thermal design. chemical engineering in achieving high standards of
food safety.
3.2.2 Hazard Identification and Analysis
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3.3.4 Dairy and Poultry Products Their contributions are diverse, encompassing
Compliance with HACCP in these industries relies education, policy development, and innovation.
heavily on chemical engineering expertise in thermal In education and training, chemical engineers are
processing and storage conditions. In the dairy and instrumental in designing curricula that integrate food
poultry industries, compliance with HACCP has been safety principles with chemical engineering concepts.
achieved through advancements in thermal processing By equipping students and professionals with the
and storage systems. Chemical engineers contribute by necessary skills and knowledge, they ensure a steady
designing pasteurization systems that ensure the lineage of experts capable of implementing and
elimination of pathogens while preserving product maintaining HACCP systems. Training programs and
integrity. Additionally, they develop controlled storage workshops led by chemical engineers help raise
environments that maintain optimal conditions for awareness about the importance of food safety and
freshness and safety. These efforts are critical in prepare industries for HACCP compliance.
reducing foodborne illnesses and building consumer Research and innovation represent another vital area of
confidence in local dairy and poultry products. contribution. Chemical engineers develop novel
materials and systems for improved hazard detection
3.4 Challenges and Opportunities and control. For instance, they create advanced sensors
The implementation of HACCP in the Philippines is and monitoring devices that provide real-time data on
met with several challenges that lowers its widespread critical control points, enhancing the efficiency and
adoption and effectiveness. One major issue is the reliability of HACCP systems. Additionally, their work
limited availability of technical expertise, particularly in developing cost-effective and sustainable
in rural areas where many small-scale food producers technologies helps make HACCP implementation
operate. These enterprises often lack the knowledge more accessible, particularly for small and medium
and resources to implement HACCP effectively, enterprises.
leading to inadequate compliance. Additionally, the Through these efforts, chemical engineers serve as key
high costs associated with modernizing facilities and stakeholders in advancing food safety and
adopting advanced technologies pose a significant strengthening the implementation of HACCP in the
barrier for small and medium enterprises (SMEs). Philippines. Their technical expertise, innovative
Infrastructure limitations, such as inadequate solutions, and commitment to education and policy
laboratory facilities for testing and insufficient systems development ensure the continued growth and success
for monitoring and reporting, further promotes the of the country’s food safety framework.
difficulty of implementing HACCP at a national scale.
Despite these challenges, there are numerous 4 Conclusion
opportunities to improve and expand HACCP The integration of HACCP into the Philippine food
implementation in the Philippines. Training programs industry has become a critical component in ensuring
aimed at building food safety expertise among public health, enhancing global market
professionals, including chemical engineers, can competitiveness, and fostering sustainable practices.
address the skills gap. Developing cost-effective Chemical engineering principles play an important role
technologies specifically designed to the needs of in achieving the effective implementation of HACCP,
SMEs can make HACCP compliance more accessible particularly in process optimization, risk management,
and affordable for smaller enterprises. Furthermore, and innovation. As the Philippines continues to align
strengthening public-private partnerships offers a its food safety standards with international
pathway to enhance infrastructure, provide funding, benchmarks, the contributions of chemical engineers
and share technical resources. By leveraging these remain indispensable. They not only help design and
opportunities, the Philippines can strengthen its food maintain HACCP systems but also drive research and
safety framework, protect public health, and enhance development that addresses emerging challenges and
the competitiveness of its food products in global opportunities in the food industry.
markets.
Looking forward, strengthening collaboration among
3.5 Chemical Engineers as Key Stakeholders industry stakeholders, government agencies, and
Chemical engineers in the Philippines play a crucial academia is essential to overcoming barriers to
role in bridging the gap between theoretical HACCP adoption. Investments in infrastructure,
frameworks and practical applications of HACCP. education, and technology will further enhance the
 ChE 416 – Term Paper

country's capacity to meet global food safety demands.

By leveraging the expertise of chemical engineers and
fostering innovation, the Philippines can continue to
improve its food safety framework, ensuring a healthier
and more sustainable future for its people and
industries.

References
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