Hazard Analysis of Critical Control Points

C. Hazard Analysis of Critical Control Points (HACCP)... 

The second method is the hazard analysis of critical control points (HACCP Fig. 7). This method is well known in the food industry. The goal of HACCP is to reduce the risk of contamination of products and to reduce the effort for testing products during final tests. The HACCP defines critical control points (CCPs) in different grades (usually three grades). The HACCP protocols are... 

Figure 7 Hazard analysis of critical control points (HACCP). 

Hazard analysis of critical control points (HACCP) has been widely used in the food industry and is becoming more commonly used in the pharmaceutical industry (Jahnke, 1997). HACCP is a tool for evaluating steps in a manufacturing process. It provides a structured thought process for GMP. The seven steps involved are ... 

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. 

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. 

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. 

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. 

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... 

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. 

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. 

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