It is important to assure that antimicrobial interventions applied on/into foods to control pathogenic microorganisms are functioning properly and achieving the desired goal of preventing, reducing and/or eliminating microbial hazards associated with a defined food product. This approach is necessary both to ensure that antimicrobial interventions are having the desired positive effect on food ...

The application and efficacy of cleaning and disinfection methods are reviewed, together with the relevant European and French legislation. European Commission Hygiene Directive 93/43/EEC of 14 June 1993 proposes the adoption of hazard analysis and critical control points (HACCP) for the meat industry, and this includes cleaning and disinfection. It is necessary to organise a team for washing, ...

Against the background of prevailing udder health problems on dairy farms, this paper discusses a new approach to mastitis control. Current udder health control programmes, such as the 'five-point plan', are highlighted and their drawbacks indicated. The concept and principles of hazard analysis critical control points (HACCP) are introduced. The eight core elements of this concept are dealt wi...

The effect of the Hygiene Assessment System (HAS) alone and the HAS combined with Hazard Analysis and Critical Control Point (HAS + HACCP) on the bacteriological quality of beef in abattoirs were assessed. Sponge swab samples were collected from chilled beef carcasses for indicator organisms: Aerobic Plate Count (APC) and Enterobacteriaceae, and spoilage organisms, Pseudomonas spp. and lactic a...

The evaluation of implementing the HACCP system in contract catering companies and assessment of the knowledge, attitudes and practices of the food handlers were the main objectives of this study. It was conducted in 20 companies throughout Spain, with visual inspection of facilities and food handler activities, as well as the distribution of a self-administrable questionnaire among the 105 par...

BACKGROUND About 1.4 million Salmonella infections, a common food-borne illness, occur in the U.S. annually; the elderly (aged 65 or above) are most susceptible. In 1997, the USDA introduced the Pathogen Reduction and Hazard Analysis and Critical Control Points Systems (PR/HACCP) which demands regular Salmonella testing in various establishments processing meat products, such as broiler chicken...

INTRODUCTION AS its name suggests, HACCP (hazard analysis critical control point) combines the concepts of hazard analysis and critical control points. Unlike past approaches to food safety management that depended in a large part on experience, HACCP combines analysis of the hazards in each process from acceptance of raw materials through to production and shipping with continuous monitoring a...

Industrial engineers in the food-processing industry have developed the Halyard Analysis Critical Control Point (HACCP) system as a preventive approach to ensuring the safety of meat and poultry products. This paper discusses both the origins of HACCP as an engineering concept and the economics of HACCP as a regulatory tool. The authors contend that the economics literature has not adequately e...

Hazard Analysis and Critical Control Points (HACCP) systems are a risk based preventive approach developed to increase levels of food safety assurance. This is part 1 of a pilot study on the development, implementation and evaluation of a HACCP-based approach for the control of good udder health in dairy cows. The paper describes the use of a novel approach based on a deconstruction of the infe...