This recommendation for -20°C for 7 days is not in the plan at the URL cited. What the file PARASITE.HTM at that site shows is a portion of a HACCP plan relating to control of parasites, and the table shows in the Critical Limit column a recommendation to 'Freeze at 35°F for 15 hours'. This recommendation, as cited, contains a minor error compared with the FDA recommendation to be discussed bel...

The fact that traditional food safety system in the absence of food safety culture is inadequate has recently become a cause of concern for food safety professionals and other stakeholders. Focusing on implementation of traditional food safety system i.e HACCP prerequisite program and HACCP without the presence of food safety culture in the food industry has led to the processing, marketing and...

Part 1 of the study described the development of a Hazard Analysis and Critical Control Point (HACCP) based programme and accompanying handbook for the control of mastitis. This paper describes the implementation and evaluation of customised HACCP-based programmes, which were developed from the handbook and assessed on six Irish dairy farms. Both quantitative and qualitative (action research) r...

Standards und gesetzliche Regelungen fordern von den Unternehmen den Aufbau kettenorientierter Qualitätsmanagement-Systeme (QM-Systeme) und die Verpflichtung zur Eigenkontrolle. QM-Systeme sollten die Grundsätze des Hazard Analysis and Critical Control Point Konzeptes (HACCP-Konzept) einschließen. Hierzu gehört auch die Dokumentation der HACCP-bezogenen Maßnahmen. Vorliegender Beitrag erläutert...

Sanitation and process control costs increased the costs of producing meat and poultry by about 0.5 percent in the period preceding the promulgation of the Pathogen Reduction/Hazard Analysis and Critical Control Point (PR/HACCP) rule of 1996. However, there was no benefit in trying to avoid these costs. Large slaughter plants and all further-processing plants with poor performance of sanitation...