Hazard Analysis Critical Control Points HACCP

1 Hazard Analysis Critical Control Points (HACCP)  

The control of safety in the food industry is best achieved by the use of HACGP techniques. The technique was first used in the milk industry for pasteurisation to control tuberculosis, although it was not known by this name at the time. A critical control point is defined as a stage in the manufacturing process, which, if 

Further problems are the increased cost of additional safety measures related to the need to improve profit margins. Many users of HACCP systems define four levels of concern if there is a failure at a critical control point. These are as follows  

Addition of enzymes to form curds. Inoculation of bacterial starter cultures (certain cheeses only) (CCP) 

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Hazard analysis critical control point (HACCP)... 

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. 

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... 

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]. 

The sampling procedure used will obviously depend on the type of sample whether it is liquid or solid fresh, chilled or frozen and the type of container e.g. tinned, bottled). Other major problems are the frequency of sampling and the position on a production line from which a sample is taken. For example, when sampling from a food production line is carried out, an important consideration is whether or not the food has been subjected to sterilisation, or any form of pasteurisation after the point from which the sample was taken. This is considered further in the chapter on food microbiology under the concept of Hazard Analysis Critical Control Point (HACCP). Whatever the form of the sample, it should be collected in a sterile container using aseptic techniques, returned to the laboratory under conditions identical to those from which it was taken, and processed as rapidly as possible. 

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