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Risk assessment and critical control points from the production perspective
J A Serra1, E Domenech, I Escriche
1Department of Food Technology, Polytechnic University of Valencia, Spain. jaserra@tal.upv.es
International Journal of Food Microbiology
|March 2, 1999
Summary
A new risk assessment and critical control points (RACCP) program enhances food safety by analyzing production deviations and their consequences. This cost-benefit approach ensures product quality and consumer protection, proving feasible in a mineral water plant.
Area of Science:
- Food Safety
- Risk Management
- Quality Assurance
Background:
- The food industry strives for total quality, necessitating advanced risk management strategies.
- Existing Hazard Analysis and Critical Control Points (HACCP) lack comprehensive risk consequence analysis.
- Quantitative Risk Analysis (QRA) elements can be integrated to improve risk assessment.
Purpose of the Study:
- To introduce and evaluate the Risk Assessment and Critical Control Points (RACCP) program.
- To compare RACCP with traditional HACCP by incorporating quantitative risk analysis.
- To assess the feasibility and utility of RACCP in ensuring food quality and safety.
Main Methods:
- Developed the RACCP framework, extending HACCP with quantitative risk analysis.
- Analyzed production process deviations, their consequences, and causative factors.
- Conducted a cost-benefit assessment for mitigation techniques.
Main Results:
- RACCP was applied in a mineral water bottling plant, demonstrating feasibility.
- The program identified risks and their causative factors, both internal and external.
- RACCP facilitated profitable production while maximizing product quality and safety.
Conclusions:
- RACCP is a valuable tool for achieving total quality in the food industry.
- The program effectively balances product safety, consumer protection, and company profitability.
- RACCP offers a superior approach to risk management compared to traditional HACCP.
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