572 ◾ Appendix C
The Food and Drug Administration (FDA) has been developing HACCP programs that cover various products it regulates. Internationally, HACCP is used in Canada, Australia, New Zealand,
and several European countries.
It seems that the HACCP concept can be used universally to develop food safety programs.
This will help reduce problems associated with foodborne pathogens as well as global trade of
foods. 1–4
HACCP Principle of the nACMCF
There have been some changes in the original HACCP system. The National Advisory Committee
on Microbiological Criteria for Foods (NACMCF) has developed a document for the HACCP
system. 1–3 It is expected that by implementing this system in the production and processing of
food, the safety of the products can be assured. Though HACCP principles are universal, for each
product, a separate HACCP plan needs to be developed. This system is briefly presented here.
Seven Principles of HACCP
HACCP involves seven principles:
1. Conduct a hazard analysis to determine risks associated at all stages, from growing raw
materials and ingredients to the final product ready for consumption.
2. Identify critical control points to control these hazards.
3. Implement conditions to control hazards at each critical control point.
4. Implement effective procedures to monitor control for each point.
5. Implement corrective measures to be taken if a deviation occurs at a point.
6. Implement effective record-keeping systems for HACCP plan activities.
7. Implement procedures to verify that the plan is working effectively.
Brief Description of the Principles
Principle 1
The possible hazards that exist for a specific food or ingredient from pathogenic microorganisms and
their toxins are determined. This is performed in two segments: (i) by ranking the specific food into
six categories and (ii) by assigning each a risk category on the basis of ranking for hazard categories.
Ranking for six hazard categories is based on the following assessments for a food: (i) does it
contain microbiologically sensitive ingredients; (ii) does the processing method contain a step that
is effective in destroying the pathogen; (iii) does the processing method contain a step for postprocessing contamination of the product with pathogens or their toxins; (iv) is there a possibility
of abusing the product during subsequent handling (transportation, display at retail stores, and
handling and preparation by the consumers) that can render the product harmful for consumption; and (v) is the product, after packaging, given an effective heat treatment before consumption?
The hazard characteristics of a food are based on the following:
Hazard A. A nonsterile food intended for consumption by high-risk consumers (infants, elderly,
sick, and immunocompromised individuals).
The Food and Drug Administration (FDA) has been developing HACCP programs that cover various products it regulates. Internationally, HACCP is used in Canada, Australia, New Zealand,
and several European countries.
It seems that the HACCP concept can be used universally to develop food safety programs.
This will help reduce problems associated with foodborne pathogens as well as global trade of
foods. 1–4
HACCP Principle of the nACMCF
There have been some changes in the original HACCP system. The National Advisory Committee
on Microbiological Criteria for Foods (NACMCF) has developed a document for the HACCP
system. 1–3 It is expected that by implementing this system in the production and processing of
food, the safety of the products can be assured. Though HACCP principles are universal, for each
product, a separate HACCP plan needs to be developed. This system is briefly presented here.
Seven Principles of HACCP
HACCP involves seven principles:
1. Conduct a hazard analysis to determine risks associated at all stages, from growing raw
materials and ingredients to the final product ready for consumption.
2. Identify critical control points to control these hazards.
3. Implement conditions to control hazards at each critical control point.
4. Implement effective procedures to monitor control for each point.
5. Implement corrective measures to be taken if a deviation occurs at a point.
6. Implement effective record-keeping systems for HACCP plan activities.
7. Implement procedures to verify that the plan is working effectively.
Brief Description of the Principles
Principle 1
The possible hazards that exist for a specific food or ingredient from pathogenic microorganisms and
their toxins are determined. This is performed in two segments: (i) by ranking the specific food into
six categories and (ii) by assigning each a risk category on the basis of ranking for hazard categories.
Ranking for six hazard categories is based on the following assessments for a food: (i) does it
contain microbiologically sensitive ingredients; (ii) does the processing method contain a step that
is effective in destroying the pathogen; (iii) does the processing method contain a step for postprocessing contamination of the product with pathogens or their toxins; (iv) is there a possibility
of abusing the product during subsequent handling (transportation, display at retail stores, and
handling and preparation by the consumers) that can render the product harmful for consumption; and (v) is the product, after packaging, given an effective heat treatment before consumption?
The hazard characteristics of a food are based on the following:
Hazard A. A nonsterile food intended for consumption by high-risk consumers (infants, elderly,
sick, and immunocompromised individuals).