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HACCP: present status and future in contribution to food safety.

Author(s) : BRYAN F. L.

Type of article: Article

Summary

An implemented and maintained hazard analysis critical control point (HACCP) system offers high assurance of food safety. The HACCP system is rational because it is based on historical data about causes of illness and spoilage; it is comprehensive because it takes into consideration ingredients, processes and subsequent use of products and is applicable at all links of the food chain; it is continuous because problems are detected when they occur and action is taken then for correction; and it is systematic because it is a thorough plan covering step-by-step operations and procedures. It is presently the state of art, and science, of food safety. Some state and local regulatory agencies, but not all yet, are converting traditional inspections to HACCP promotion, consultation and/or verification activities for foodservice operations and markets. The article addresses the present status and use of HACCP in retail food operations which is less well known than its use by food processors, and gives predictions for the future.

Details

  • Original title: HACCP: present status and future in contribution to food safety.
  • Record ID : 1995-3962
  • Languages: English
  • Subject: Regulation
  • Source: Dairy Food environ. Sanit. - vol. 14 - n. 11
  • Publication date: 1994/11
  • Document available for consultation in the library of the IIR headquarters only.

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