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  • Title: [The Hazard Analysis Critical Control Point approach (HACCP) in meat production].
    Author: Berends BR, Snijders JM.
    Journal: Tijdschr Diergeneeskd; 1994 Jun 15; 119(12):360-5. PubMed ID: 8016820.
    Abstract:
    The Hazard Analysis Critical Control Point (HACCP) approach is a method that could transform the current system of safety and quality assurance of meat into a really effective and flexible integrated control system. This article discusses the origin and the basic principles of the HACCP approach. It also discusses why the implementation of the approach is not as widespread as might be expected. It is concluded that a future implementation of the approach in the entire chain of meat production, i.e. from conception to consumption, is possible. Prerequisites are, however, that scientifically validated risk analyses become available, that future legislation forms a framework that actively supports the approach, and that all parties involved in meat production not only become convinced of the advantages, but also are trained to implement the HACCP approach with insight.
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