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...

Health and welfare problems in organic pig production may differ from problems in conventional pig herds as a result of the differences in management. Control of animal health problems in organic herds is affected by the restrictions in medicine use and prophylactic medication as well as by the risk of wildlife contact and difficulties in cleaning and disinfection imposed by the access to outdo...

Food safety (prevention of foodborne illness) and food quality (increased shelf-life and improved texture, flavor, and color of food) can be controlled in the food industry by developing and implementing inhouse food safety and quality programs. The programs that are used most often to enhance food safety and quality fall into three categories: Good Manufacturing Practices (GMPs), sanitation, a...

Research Triangle Institute (RTI) conducted a multiyear evaluation of the 1996 Pathogen Reduction; Hazard Analysis and Critical Control Point (PR/HACCP) Systems; Final Rule for the U.S. Department of Agriculture, Food Safety and Inspection Service (USDA, FSIS). As part of this evaluation, RTI conducted a study to measure any changes in consumer knowledge, safe food handling practices (i.e., beh...

Blambangan Foodpackers Indonesia company limited is a company engaged in manufacturing with its primary products sardines. Application of HACCP in the company has been conducted in order to maintain consumer trust and produce a quality product in accordance with the guidelines applicable quality standards. This study aims to determine how the implementations of quality control in terms of the H...