HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP)

Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems; Final Rule

Washing and chilling as critical control points in pork slaughter hazard analysis and critical control point (HACCP) systems.

AIMS The aim of this research was to examine the effects of preslaughter washing, pre-evisceration washing, final carcass washing and chilling on final carcass quality and to evaluate these operations as possible critical control points (CCPs) within a pork slaughter hazard analysis and critical control point (HACCP) system. METHODS AND RESULTS This study estimated bacterial numbers (total vi...

Evaluation of an active learning module to teach hazard and risk in Hazard Analysis and Critical Control Points (HACCP) classes

The terms hazard and risk are significant building blocks for the organization of risk-based food safety plans. Unfortunately, these terms are not clear for some personnel working in food manufacturing facilities. In addition, there are few examples of active learning modules for teaching adult participants the principles of hazard analysis and critical control points (HACCP). In this study, we...

Studies to determine the critical control points in pork slaughter hazard analysis and critical control point systems.

Aerobic mesophilic counts (AMC), coliform (CC) and coliform resuscitation counts (CRCs) were obtained by swabbing 50 cm(2) areas at three sites (ham, belly and neck) on pig carcasses, after each of seven stages of the slaughter/dressing process (bleeding, scalding, dehairing, singeing, polishing, evisceration and chilling). In most cases, there were no statistical differences (P>0.05) among the...

Food safety, Hazard Analysis and Critical Control Point and the increase in foodborne diseases: a paradox?

The application of the Hazard Analysis and Critical Control Point (HACCP) system is rapidly progressing, in particular in large and medium scale food industries. The term is becoming well known in food control and public health circles and is one which evokes food safety. However, concomitant with the headway of the HACCP system in food safety management, the incidence of foodborne diseases is ...