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Hazard Analysis and Critical Control Point (HACCP) History and Conceptual Overview

Authors

  • Karen L. Hulebak,

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       U.S. Department of Agriculture, Food Safety and Inspection Service, Office of Public Health and Science, Washington, DC.
  • Wayne Schlosser

    Corresponding author
      * Address correspondence to Wayne Schlosser, D.V.M., U.S. Department of Agriculture, Food Safety and Inspection Service, Office of Public Health and Science, Crystal Park Plaza Suite 3000, 2700 Ear; Rudder Freeway South, College Station, TX 77845; tel.: (979) 260-9526 x240; fax: (979) 260-9580; wayne.schlosser@usda.gov.
    Search for more papers by this author
       U.S. Department of Agriculture, Food Safety and Inspection Service, Office of Public Health and Science, College Station, TX.

* Address correspondence to Wayne Schlosser, D.V.M., U.S. Department of Agriculture, Food Safety and Inspection Service, Office of Public Health and Science, Crystal Park Plaza Suite 3000, 2700 Ear; Rudder Freeway South, College Station, TX 77845; tel.: (979) 260-9526 x240; fax: (979) 260-9580; wayne.schlosser@usda.gov.

Abstract

The concept of Hazard Analysis and Critical Control Point (HACCP) is a system that enables the production of safe meat and poultry products through the thorough analysis of production processes, identification of all hazards that are likely to occur in the production establishment, the identification of critical points in the process at which these hazards may be introduced into product and therefore should be controlled, the establishment of critical limits for control at those points, the verification of these prescribed steps, and the methods by which the processing establishment and the regulatory authority can monitor how well process control through the HACCP plan is working. The history of the development of HACCP is reviewed, and examples of practical applications of HACCP are described.

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