Hazard Analysis and Critical Control Points

Kvenberg, J.E. and Schwahn, D.J., Use of microbial data for hazard analysis and critical control point verification food and drug administration perspective, J. Food Prot., 63, 810, 2000. 

Haynes alloy 25 (L605), composition of wear-resistant alloy, 7 22 It Haynes alloy 188, composition of wear-resistant alloy, 7 22 It Hayward Tyler agitator, 1 739 HAZARD I method, 11 449 Hazard acceptance, 13 170 Hazard Analysis and Critical Control Point (HACCP) protocol, 15 260 Hazard analysis and risk assessment,... 

This nonsystematic approach to monitoring has proven inadequate for protecting the U.S. food supply. In response, the FDA enacted the Hazard Analysis and Critical Control Points (HACCP) program of 1997 (U.S. Food and Drug Administration, 1995, 2001). In the U.S., the FDA has established action levels in suspect seafood for the toxins causing some of the shellfish poisonings (see Table 7.3). When an action level is reached, the HACCP plan must be followed to prevent unsafe product from reaching consumers. 

Bolton, D. J., Pearce, R. A., Sheridan, J. J., Blair, I. S., McDowell, D. A., and Harrington, D. (2002). Washing and chilling as critical control points in pork slaughter hazard analysis and critical control point (HACCP) systems.. Appl. Microbiol. 92, 893-902. 

Reilly, A. and Kaferstein, F. (1997). Food safety hazards and the application of the principles of the hazard analysis and critical control point (HACCP) system for their control in aquaculture production. Aquae. Res. 28, 735-752. 

HACCP Hazard analysis and critical control point... 

Another nontraditional approach to assessing quality systems is the hazard analysis and critical control point (HACCP). The Pillsbury Company conceived the HACCP in the early 1960s with the cooperation and participation of the National Aeronautic and Space Administration. Essentially, HACCP is a system that identifies and monitors specific food-borne hazards that can potentially affect the safety of food. Some medical device and diagnostics companies are implementing the same principles as the HACCP program. 

The hydrocyclone process is applicable for processing hard and soft wheat flours, and perhaps even wholemeal flour.92 In addition to its versatility in processing different wheat classes, other advantages of the hydrocyclone process compared to the Martin process include an increased yield of gluten, lower water and energy requirements, and manageable levels of effluent. To ensure the food safety of wheat starch, quality programs in many companies dictate the implementation of hazard analysis and critical control points in the hydrocyclone process.24... 

Beyond requirements related to sanitation, however, manufacturers, processors, packers, and distributors should establish and exercise other appropriate systems of controls throughout their operations, including food safety assurance systems such as Hazard Analysis and Critical Control Points (HACCP), where applicable, to ensure that FCC substances are safe and otherwise suitable for their intended use. These controls, together with the regulations cited above, constitute good manufacturing practices. While the... 

Jahnke, M. and Kuhn, K.D. (2003), Use of Hazard Analysis and Critical Control Points (HACCP) Risk Assessments on a Medical Device for Parenteral Application, PDA Journal of Pharmaceutical Science and Technology, 57(1), January/February. 

HACCP Hazard Analysis and Critical Control Point... 

HACCP Hazard Analysis and Critical Control Points, see www.foodsafety.gov/ fsg/fsghaccp.html... 

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