Abstract
An effective food safety program must be based on strong risk analysis principles and on the concept of ‘prevention’ using the seven principles of HACCP. The program must support the concept that risk analysis and HACCP should be incorporated from the beginning to the end of the marketing chain–from farm to table. These concepts should be based on science, and all interventions and management decisions relating to food safety must have strong scientific documentation. The industry, the government regulators and the consumers must understand their individual roles to have an effective food safety program. The responsibility of having a safe food supply depends on everyone–no single individual or group can meet this responsibility alone. Therefore, all segments must work together to identify hazards and assess potential risk, develop science and technology for interventions, and communicate appropriately between industry, government regulators and consumers.
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Harris, K.B., Cross, H.R., Acuff, G.R., Webb, N.B. (1995). Risk analysis, HACCP and microbial criteria in meat and poultry systems. In: Pearson, A.M., Dutson, T.R. (eds) HACCP in Meat, Poultry, and Fish Processing. Advances in Meat Research, vol 10. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2149-5_7
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DOI: https://doi.org/10.1007/978-1-4615-2149-5_7
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