Hazard Analysis and Critical Control Points HACCP system

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. 

As is the case of almost all aspects of food production, the hazard analysis and critical control points (HACCP) system plays a major role in ensuring the safety of MAP foods (Fellows, 2000). 

The issue of anthelmintic use in poultry production is covered in Chapter 12 and quality assurance systems based on hazard analysis by critical control point (HACCP) systems are described in detail by van Elzakker et al. (2004) and in Chapters 22 and 23 and are therefore not addressed here. 

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. 

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... 

Though the food production and manufacturing industries are subsets of manufacturing, they are using very methodical system safety processes. In particular, the hazard analysis and critical control points (HACCPs)—like many other safety techniques—were borne out of the military and the National Aeronautics and Space Administration (NASA) (NASA used it to develop safe foods for the astronauts in space) and founded on key principles. First, a hazard analysis is conducted on the production process. Then critical control points (for safety monitoring) are determined, and their critical limits are established. Then a monitoring system is put into... 

As from 2002 the Danish Veterinary and Food Administration (DVFA) has made it mandatory for businesses in the food industry to launch selfinspection programmes, which direct businesses to self-inspections and subsequently documenting and reporting failures to comply with the governmental food safety standards. These standards follow the EU-legislation and are organized in accordance with the principles embodied in the HACCP system (Hazard Analysis and Critical Control Points). 

Hazard Analysis Critical Control Points (HACCP) systems with respect to foods are a systematic and practical approach to enhance the safety of foods from primary production to final consumption through the identification, evaluation and control of hazards that are significant for food safety (WHO, 1995 Brera et al., 1998). Inherent in this approach is that it is the producer who will be responsible for identifying and implementing preventative actions in all aspects of the food production chain to ensure maximum safety from specific food safety hazards. Thus, the producer must set in motion a plan to identify, monitor... 

Quality control in the upstream supply chain is part of our supplier approval system and regular supplier auditing. The applied control systems are based, as within our own factory premises on the HACCP systems (Hazard Analysis on Critical Control Points). These quality control systems have been elaborated for each individual raw material. It is our objective to source our raw materials as far as possible from approved suppliers these are suppliers who are able to guarantee the qualities we require. 

A systematic, preventive approach to food and pharmaceutical safety that includes physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. It has seven key principles, which are conduct a hazard analysis, identify critical control points, establish critical limits for each critical control point, establish critical control point monitoring requirements, establish corrective actions, establish record-keeping procedures, and establish procedures for ensuring the HACCP system is working as intended. HACCP is used in the food industry to identify potential food safety hazards, so that key... 

While quality was formerly achieved by inspection of final products, it is accomplished now by prevention through controlling critical steps in the production processes along the agri-food chain. Hazard analysis critical control points (HACCP) represent a typical example of such a preventive approach. Although this concept was developed primarily to assure food safety, the basic principle is also applicable to assuring non-safety quality attributes such as color, flavor, and nutritional value. " This section translates the HACCP principles into a critical quality control point (CQP) concept that can be part of a system to assure food quality. 

To improve the ability to establish best practice with respect to manure use and prevention of pathogen transfer (especially on farms which are converting to organic farm management), a hazard analysis critical control point (HACCP)-based quality assurance system has been proposed (Haward and Leifert, 1999). This proposed four main critical control points (CCPs) (see Table 19.4). 

In achieving this target, all countries should seek common, science-based, international standards. FSIS should continue to ensure that equivalent inspection systems and standards for meat and poultry products exist in all countries exporting such products to the United States, especially in light of the better US safety standards expected under Hazard Analysis Critical Control Points (HACCP). FDA also should evaluate the food safety systems of other countries, with the purpose of entering into agreements with those countries having food safety systems that offer equivalent levels of public health protection to those of the United States or that can provide assurance that their products will be in compliance with FDA requirements. 

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