Hazard Analysis Control Critical Point

ITACCP. See Hazard analysis critical control point. 

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). 

World Health Organization, Hazard Analysis Critical Control Point System Concept and Application, report of a WHO Consultation with the participation of FAO, unpublished WHO document, Geneva, 1995. 

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. 

For all the aforementioned reasons, it is possible to conclude that GEC-based platforms are very suitable for the immunological analysis of food residues according to the food management programs on Hazard Analysis Critical Control Point (HACCP). Procedures 33 and 34 (see in CD accompanying this book) give experimental details on the detection of pesticide atrazine and sulfonamide residues in food samples. 

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... 

Supervisory actions and development of Hazard Analysis Critical Control Point programs to determine food manufacturers risk and improve the accuracy of monitoring and surveillance by food industry, commercial and enforcement of laboratories with the final goal of better consumer safety. 

Hazard Analysis Critical Control Point, such as is already stipulated in EU law for the production of foods, also offers paint manufacturers the possibility of reliably producing tnicrobiologically faultless products. The nucleus of the procedure is the defirution of control parameters which, when the limit values are exceeded, result in pre-established corrective measures. 13 refs. 

HACCP Hazard Analysis Critical Control Point... 

Analysis and periodic monitoring are primary to achieve quality standards. However, a more total quality approach is required [39]. Periodic control and review of water treatment and transport facilities, evaluation and protection of the water source, and the evaluation of the quality and performance of the laboratory analyses are also essential to achieve better quality. Implementation of the hazard analysis critical control points (HACCP) approach to water supplies and use, specifically in the food industry, has been recommended [41,42]. The hazards encountered in water treatment in food factories must be identified and controlled. Possible hazards encountered have recently been presented as a report of the European Hygienic Engineering and Design Group [43]. 

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