We studied how predictive microbiology models could practically be applied to HACCP plans with two predictive software programs that are currently available. The software programs were the Food Micromodel elaborated by the Ministry of Agriculture, Fisheries, and Food, U.K. and the Pathogen Modeling Program of Eastern Regional Research Center, U.S. Department of Agriculture. They successfully pr...

Jack Grealish is an aspiring entrepreneur. During his undergraduate in UCLA, he worked in his father’s business, which focused on selling specialized foods. He became fascinated with the food industry and find out more what it entails. His investigation has unveiled the landscape of the food industry. Furthermore, he discovered that the hazard analysis and critical control points (HACCP) system...

In 1997, the Federal Government introduced a new food safety regulation for meat and poultry slaughter and processing plants. Under the Pathogen Reduction and Hazard Analysis and Critical Control Point rule (commonly known as HACCP), slaughterhouses and processors must adopt new procedures to reduce the incidence of foodborne illness transmitted by raw meat and poultry products (see box, The HA...

The importance of ensuring safe meat handling and processing practices has been demonstrated in global reports on food safety scares and related illness and deaths. This necessitated stricter meat safety control strategies. Today, many countries have regulated towards preventative and systematic control over safe meat processing at abattoirs utilizing the Hazard Analysis Critical Control Point ...

Driven by consumer demands, European legislation has suggested the use of HACCP (Hazard Analysis Critical Control Point) as the quality risk management programme for the whole dairy chain. Until now, an exception has been made for primary producers, but as regulations evolve, on-farm HACCP-like programmes should be ready to assure food safety as well as animal health and animal welfare. In our ...

Despite the acknowledged contribution of Small and Medium Enterprises (SMEs) to the food industry, there is increasing evidence that Hazard Analysis Critical Control Point (HACCP) implementation is limited in this sector, with the burden of implementation perceived as potentially insurmountable. The purpose of this study was to modify the generic HACCP model for Tunisian ricotta cheese producti...

The use of a comprehensive risk management framework is considered a very effective means of managing water quality risks. There are many risk-based systems available to water utilities such as ISO 9001 and Hazard Analysis and Critical Control Point (HACCP). In 2004, the World Health Organization's (WHO) Guidelines for Drinking Water Quality recommended the use of preventive risk management app...

This paper acknowledges the importance of small companies across the food chain and identifies the slow uptake of HACCP in these companies as an area of concern for the production of safe food. This sets the scene for an analysis of the barriers to HACCP implementation which include availability of appropriate training in HACCP methodology, access to technical expertise and the general resource...

The HACCP Subcommittee of the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) has prepared a revision of the document "Hazard Analysis and Critical Control Point System" that was adopted by the Committee in 1992. The Committee retained the previous seven HACCP principles but made their wording more concise; revised and added definitions such as those for hazard, verif...