Abstract
Hazard Analysis and Critical Control Point (HACCP) systems are preventive programs focused on producing safe food products. HACCP is an internationally recognized systematic approach for food safety. It is based on seven principles that identify and control food safety hazards, as well as ensure that appropriate corrective actions are taken, when needed, and that a recordkeeping system is available for documentation. Sanitation and other pre-requisite programs support the successful development and implementation of HACCP systems.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Alberini A et al (2008) Was it something I ate? Implementation of the FDA seafood HACCP program. Am J Agric Econ 90(1):28–41
Baş M et al (2007) Difficulties and barriers for the implementing of HACCP and food safety systems in food businesses in Turkey. Food Control 18(2):124–130
Bauman HE (1995) The origin and concept of HACCP. In: HACCP in meat, poultry, and fish processing. Springer, Boston
BRCGS (2019) BRCGS overview. Retrieved 2 Sept 2019, from https://www.brcgs.com/brand-owners/
Canadian Food Inspection Agency (2015) Quality management program. Retrieved 23 May 2019, from http://www.inspection.gc.ca/food/archived-food-guidance/fish-and-seafood/quality-management-program/eng/1299826346241/1299826407518
Caswell JA, Hooker NH (1996) HACCP as an international trade standard. Am J Agric Econ 78(3):775–779
Chudzik D, Szymonik A (2018) Food safety in the supple chain: theory and practice. In: Walaszczyk A, Jalmuzna I, Lewandowski J (eds) Production management and packaging. Lodz University of Technology, Politechnika
Codex Alimentarius (2019) About Codex Alimentarius. Retrieved 20 May 2019, from http://www.fao.org/fao-who-codexalimentarius/about-codex/en/
Department of Health and Human Services, Food and Drug Administration (1995) 21 CFR 123 and 1240, procedures for the safe and sanitary processing and importing of fish and fishery products. From https://www.govinfo.gov/content/pkg/FR-1995-12-18/pdf/95-30332.pdf
Department of Health and Human Services, Food and Drug Administration (2001) 21 CFR Part 120, Hazard Analysis and Critical Control Point (HACCP); procedures for the safe and sanitary processing and importing of juice. 2019, from https://www.govinfo.gov/content/pkg/FR-2001-01-19/pdf/01-1291.pdf
DeWaal CS (1997) Delivering on HACCP’s promise to improve food safety: a comparison of three HACCP regulations. Food Drug Law J 52(3):331–336
Food Safety and Inspection Service, U. S. D. o. A (2015) HACCP-based inspection models project. Retrieved 26 Apr 2019, from https://www.fsis.usda.gov/wps/portal/fsis/topics/regulatory-compliance/haccp/haccp-based-inspection-models-project/history-HIMP
Food Safety and Inspection Service, U. S. D. o. A (2016) HACCP seven principles. Retrieved 24 May 2019, from https://www.fsis.usda.gov/wps/wcm/connect/9bef6a34-d7ef-441e-8478-f431aee441cf/16_IM_HACCP_Principles.pdf?MOD=AJPERES
Global Food Safety Initiative (2019) What is GFSI. Retrieved 27 May 2019, from https://www.mygfsi.com/about-us/about-gfsi/what-is-gfsi.html
GrijspaardtVink C (1995) European report: HACCP in the EU Food Technology (March)
Hulebak KL, Schlosser W (2002) Hazard Analysis and Critical Control Point (HACCP) history and conceptual overview. Risk Anal 22(3):547–552
International Organization for Standardization (2019) ISO 22000 food safety management. Retrieved 2 June 2019, from https://www.iso.org/iso-22000-food-safety-management.html
Jouve JL (1994) HACCP as applied in the EEC. Food Control 5(3):181–186
Lytton TD (2019) HACCP and the dynamics of the food safety reform. In: Outbreak: foodborne illness and the struggle for food safety. University of Chicago Press, Chicago, pp 65–85
Marler, B (2017) Jack in the Box E. coli outbreak – 25th anniversary. Retrieved 02 May 2019, from https://www.foodpoisonjournal.com/food-poisoning-information/jack-in-the-box-e-coli-outbreak-25th-anniversary/
Mensah LD, Julian D (2011) Implementation of food safety management systems in the UK. Food Control 22(8):1216–1225
Motarjemi Y et al (1996) Importance of HACCP for public health and development. Food Control 7(2):77–85
National Academy of Science (1985) An evaluation of the role of microbiological criteria for foods and food ingredients. National Academies Press, Washington, D.C.
National Advisory Committee on Microbiological Criteria for Foods (1998) Hazard analysis and critical control point principles and application guidelines. J Food Prot 61(9):1246–1259
Panisello PJ, Quantick PC (2001) Technical barriers to Hazard Analysis Critical Control Point (HACCP). Food Control 12(3):165–173
Powell DA et al (2013) Audits and inspections are never enough: a critique to enhance food safety. Food Control 30(2):686–691
Ramı́rez Vela A, Martı́n Fernández J (2003) Barriers for the developing and implementation of HACCP plans: results from a Spanish regional survey. Food Control 14(5):333–337
Safe Food Alliance (2019) History of HACCP. Retrieved 03 May 2019, from https://safefoodalliance.com/haccp/the-history-of-haccp/
Sperber WH (2005) HACCP and transparency. Food Control 16(6):505–509
Sperber WH, Stier RF (2010) Happy 50th birthday to HACCP: retrospective and prospective. Food Safety Magazine
SQF Institute-a . About the SFQ program. Retrieved 25 May 2019, from https://www.sqfi.com/why-get-certified/about-sqf-program/
SQF Institute-b . SQF food safety program. Retrieved 3 June 2019, from https://www.sqfi.com/what-is-the-sqf-program/sqf-food-safety-program/
Taylor E (2001) HACCP in small companies: benefit or burden? Food Control 12(4):217–222
Taylor E, Kane K (2005) Reducing the burden of HACCP on SMEs. Food Control 16(10):833–839
Trienekens J, Zuurbier P (2007) Quality and safety standards in the food industry, developments and challenges. Int J Prod Econ 113:107–122
Weinroth MD et al (2018) History, development, and current status of food safety systems worldwide. Anim Front 8(4):9–15
World Trade Organization (2010) Sanitary and phytosanitary measures. The WTO Agreement Series. Retrieved 28 May 2019
World Trade Organization (2014) Agreement on technical barriers to trade. The WTO Agreements Series. Retrieved 26 May 2019
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2020 Springer Nature Switzerland AG
About this chapter
Cite this chapter
Gehring, K.B., Kirkpatrick, R. (2020). Hazard Analysis and Critical Control Points (HACCP). In: Demirci, A., Feng, H., Krishnamurthy, K. (eds) Food Safety Engineering. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-030-42660-6_8
Download citation
DOI: https://doi.org/10.1007/978-3-030-42660-6_8
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-030-42659-0
Online ISBN: 978-3-030-42660-6
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)