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[The Hazard Analysis Critical Control Point concept for food production]

K Gerigk1, L Ellerbroek

  • 1Robert von Ostertag-Institut, Bundesgesundheitsamt, Berlin.

DTW. Deutsche Tierarztliche Wochenschrift
|July 1, 1994
PubMed
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Implementing the Hazard Analysis Critical Control Point (HACCP) system for food safety requires tailored approaches for each food business. Further research is needed on how small producers and inspection services can adapt to HACCP requirements.

Area of Science:

  • Food Science
  • Food Safety Systems
  • Regulatory Compliance

Context:

  • The European Union (EU) is moving towards a standardized food controlling concept, necessitating enhanced food control systems.
  • The Hazard Analysis Critical Control Point (HACCP) system is a key preventive measure for managing health risks in food production, mandated by EU directive 93/43/EEC.

Purpose:

  • To explore the implementation of the HACCP concept within the EU food safety framework.
  • To highlight the essential steps of HACCP application: data collection, risk assessment, CCP determination, critical limit specification, record-keeping, and verification.

Summary:

  • The paper details the HACCP process, emphasizing that its application must be customized to individual factory conditions.
  • It identifies challenges regarding the feasibility of HACCP implementation for small food producers and the adaptation of official food inspection services.

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Impact:

  • Provides insights into the practical application and challenges of the HACCP system in diverse food production settings.
  • Highlights areas requiring further investigation to ensure effective and widespread adoption of food safety standards across the EU food industry.