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Perishable foodstuffs: recent developments related to the HACCP method.

Denrées périssables : les évolutions récentes liées à la méthode HACCP.

Author(s) : POUMEYROL G.

Type of article: Article

Summary

Since January 1, 2006, a group of European texts defines the new food safety regulations. Food manufacturers now have full liability for their products and have to rely on HACCP principles to ensure safety. If the 7 principles and the 12 stages represented by the Codex Alimentarius still form the basis for the HACCP method, standard ISO 22 000published in 2005 provides very useful additions. It includes interesting design innovations such as operational pre-requisite programmes and offers a framework allowing firms to have a unique system management system which includes quality, food safety, traceability and if necessary environmental requirements. The implementation of HACCP plans must always be taken in account. A too theoretical approach can lead to complicated plans which will be poorly applied in plants and will have a limited effectiveness for this reason. Moreover, one should never neglect good hygiene practice because it forms the basis of HACCP.

Details

  • Original title: Denrées périssables : les évolutions récentes liées à la méthode HACCP.
  • Record ID : 2008-1853
  • Languages: French
  • Subject: Regulation
  • Source: Revue générale du Froid & du Conditionnement d'air - n. 1081
  • Publication date: 2008/03

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