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  • Title: Food safety: the HACCP approach to hazard control.
    Author: Majewski MC.
    Journal: Commun Dis Rep CDR Rev; 1992 Aug 14; 2(9):R105-8. PubMed ID: 1284941.
    Abstract:
    The Hazard Analysis Critical Control Point (HACCP) approach is becoming increasingly recognised as a valuable means of identifying and controlling hazards in the food production process, and thereby ensuring that food reaching the consumer is safe. The central feature of HACCP analysis is the determination of critical control points (CCPs)--those stages in the process which must be controlled to ensure the safety of the product. Once identified, a monitoring system is set up for each CCP to ensure that correct procedures are maintained and actions taken if CCP criteria are not achieved. The chief advantage of HACCP is that it is proactive; it aims to prevent problems occurring. Although HACCP is most readily applied to manufacturing processes, attempts are being made to adapt the system to other sectors of the food industry, such as catering.
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