Skip to main content

The Hazard Analysis and Critical Control Point System in Food Safety

  • Protocol
Book cover Public Health Microbiology

Part of the book series: Methods in Molecular Biology ((MIMB,volume 268))

Abstract

The Hazard Analysis and Critical Control Point (HACCP) system is a preventive method of ensuring food safety. Its objectives are the identification of consumer safety hazards that can occur in the production line and the establishment of a control process to guarantee a safer product for the consumer; it is based on the identification of potential hazards to food safety and on measures aimed at preventing these hazards. HACCP is the system of choice in the management of food safety (13). The principles of HACCP are applicable to all phases of food production (4), including basic husbandry practices, food preparation and handling, food processing, food service, distribution systems, and consumer handling and use (513). The HACCP system is involved in every aspect of food safety production (according to the UN Food and Agriculture Organization [FAO] and the International Commission on Microbiological Specifications for Foods [ICMSF]) (1418).

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Protocol
USD 49.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 89.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 119.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 169.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

  1. Ito, K. (1974) Microbiological critical control points in canned foods. Food Technol. 28, 46–48.

    Google Scholar 

  2. Sperber, W. H. (1991) The Modern HACCP System. Chicago, Food Technology, pp. 116–118.

    Google Scholar 

  3. The Pillsbury Co. (1981) Food safety through the hazard analysis and critical control point system. The Pillsbury Co. apud Bryan, F. L., Hazard analysis of food Service operations. Food Technol. 35, 78–87.

    Google Scholar 

  4. Silliker, J. H. (1986) Principles and applications of the HACCP approach for the food processing industry. In: Proceedings of the 1986 Conference for Food Protection, Food Protection Technology (Felix, C. W., ed.). Lewis Publications, Chelsea, MI, pp. 81–89.

    Google Scholar 

  5. Archer, D. L. (1990) The need for flexibility in HACCP. Food Technol. May, 174–178.

    Google Scholar 

  6. Bobeng, B. J. and David, B. D. (1977) HACCP models for quality control of entree production in food service systems. J. Food Prot. 40, 632–638.

    Google Scholar 

  7. Bryan, F. L. (1984) Análises de riscos nas empresas de alimentos. Higiene Alimentar 3, 92–100.

    Google Scholar 

  8. Bryan, F. L. (1990) Application of HACCP to ready-to-eat chilled foods. Food Technol. July, 70–77.

    Google Scholar 

  9. Bryan, F. L. (1981) Hazard Analysis Critical Control Point approach: epidemiologic rationale and application to foodservice operations. J. Environ. Health. 44, 7–14.

    PubMed  CAS  Google Scholar 

  10. Bryan, F. L. (1992) Hazard Analysis Critical Control Point Evaluations. World Health Organization, Geneva, 1992.

    Google Scholar 

  11. Bryan, F. L. (1985) Procedures for local health agencies to institute a hazard analysis critical control point program for food safety assurance in foodservice operations. J. Environ. Health 47, 241–245.

    Google Scholar 

  12. Martins, J. P. S. (1983) Aplicação do Método de Análise de Risco por Pontos Críticos de Controle em Cozinhas Industriais Ministério da Agricultura, SIPA, SIF (Serviço de Inspeção Federal), Brasília.

    Google Scholar 

  13. Puri, S. C. (1995) Qualidade no setor alimentício. Artigo. Rev. Controle Qualidade 33, 60–61.

    Google Scholar 

  14. Apostila do Centro Tecnológico de Madrid/Projeto ARCA Madrid Espanha (CETEMA) (1995) Control Chart. Yamamura Consulting Engineer Office, Japão.

    Google Scholar 

  15. FAO (1995) Food and Nutrition PaperNo. 58. The use of hazard analysis critical control point (HACCP) principles in food control. Report of an FAO Expert Technical Meeting, Vancouver, Canada, 12–16 December, 1994, FAO, Rome.

    Google Scholar 

  16. ICMSF (International Comission on MicrobiologicaL Specifications for Foods). Microorganisms in foods (1988) Application of the Hazard Analysis Critical Control Point system to ensure microbiological safety and quality. Blackwell Scientific Publications, Oxford.

    Google Scholar 

  17. Kauffman, F. L. (1974) How FDA uses HACCP. Food Technol. 28, 84.

    Google Scholar 

  18. Portaria 1428/Ministério da Saúde (1993) Publicado no “Diário Oficial da União/DOS”.

    Google Scholar 

  19. Bauman, H. E. (1990) HACCP: concept, development, and application. Food Technol. May, 153–158.

    Google Scholar 

  20. Bauman, H. E. (1974) The HACCP concept and microbiological hazard categories. Food Technol. 29, 30–74.

    Google Scholar 

  21. Haberstroh, C. (ed.) (1988) HACCP: making the system work. Food Eng. Aug, 70–80.

    Google Scholar 

  22. Ishikawa, K. (1983) Guide to Quality Control, Industrial Engineering and Technology, 2nd ed. Asian Productivy Organization, Tokyo.

    Google Scholar 

  23. Bryan, F. L. (1988) Hazard analysis critical control point: what the system is and what it is not. J. Environ. Health 50, 400–401.

    Google Scholar 

  24. Bryan, F. L. (1974) Microbiological food hazards today based on epidemiological information. Food Technol. 28, 52, 54, 58–60, 62, 64, 66, 84.

    Google Scholar 

  25. Bryan, F. L.(1988) Risks associated with vehicles of foodborne pathogens and toxins. J. Food Protection 51, 498–508.

    Google Scholar 

  26. Bryan, F. L. (1988) Risks of practices, procedures and processes that lead to outbreaks of foodborne diseases. J. Food Protection 51, 663–673.

    Google Scholar 

  27. Campos, V. F. (1992) TQC: Controle da Qualidade Total (no estilo japonês).4th ed. Fundação Christiano Ottoni, Belo Horizonte.

    Google Scholar 

  28. Campos, V. F. (1994) TQC: Gerenciamento da Rotina do Trabalho do Dia-a-dia, 2nd ed. Fundação Christiano Ottoni, Belo Horizonte.

    Google Scholar 

  29. Harrington, H. J. (1991) Business Process Improvement: The Breakthrough Strategy for Total Quality, Productivity, and Competitiveness. McGraw Hill, New York.

    Google Scholar 

  30. Hradeski, J. L. (1989) Aperfeiçoamento da Qualidade e da Produtividade: Guia Prático para Implementação do Controle Estatístico de Processo CEP. McGraw-Hill, São Paulo.

    Google Scholar 

  31. Monteiro, J. G. D. M. (1994) Gerenciamento de Processos Empresariais: Interface direta com o Processo Produtivo. Trabalho de Mestrado, UFSC.

    Google Scholar 

  32. Paladini, E. P. (1995) Gestão da Qualidade no Processo: a qualidade na Produção de Bens e Serviços. Atlas, São Paulo-SP.

    Google Scholar 

  33. Pinto, J. L. G. C. (1993) Gerenciamento de Processos na Indústria de Móveis. Trabalho de Mestrado, UFSC.

    Google Scholar 

  34. CCDAM (Comittee on Communicable Diseases Affecting Man) (1991) Procedures to Implement the Hazard Analysis Critical Control Point System. International Association of Milk, Food and Environmental Sanitarians, Ames, IA.

    Google Scholar 

  35. Huss, H. H. (1993) Assurance of seafood quality. FAO Fisheries Technical Paper. FAO, Rome.

    Google Scholar 

  36. Bryan, F. L. (1981) Hazard analysis of food service operations. Food Technol. 35, 78–87.

    Google Scholar 

  37. de Carvalho, A. B. M. and Frosini, L. H. (1995) CEP de tendências em processos contínuos. Artigo. Rev. Controle Qualidade 33, 63, 64, 66.

    Google Scholar 

  38. Jay, J. M. (1992) Modern Food Microbiology, 4th ed. Chapman & Hall, New York.

    Google Scholar 

  39. NCR. Executive summary. An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients. Food Protection Commitee/Subcommitee on Microbiological Criteria/National Research Council/National Academy of Sciences, Washington DC.

    Google Scholar 

  40. Bauman, H. E. (1974) The HACCP concept and microbiological hazard categories. Food Technol. 29, 30–74.

    Google Scholar 

  41. Leitão, M. F. F. (1995) Análise de perigos e pontos críticos de controle, conceitos e definições. In: Seminário Sobre Análise de Riscos e Pontos Críticos de Controle (ARPCC) na Indústria de Pescado e Derivados. CIAL/ITAL, Campinas, pp. 1–11.

    Google Scholar 

  42. Stevenson, K. E. (1990) Implementing HACCP in the food industry. Food Technol. May, 179–180.

    Google Scholar 

  43. Shampton, N. (1989) Implementing a food safety programme. Food Manufacture 17, 47–50.

    Google Scholar 

  44. Dellaretti Filho, O. and Drumond, F. B. (1994) Itens de Controle e Avaliacao de Processos. Fundacao Christiano Ottini, Belo Horizonte, 1994.

    Google Scholar 

  45. Spencer G. III, E. and Hudak-Roos, M. (1991) Development of an HACCP-based inspection system for the seafood industry. Food Technol. Dec, 53–57.

    Google Scholar 

  46. Scott and Moberg (1995), 4–14.

    Google Scholar 

  47. Avery, S. M., Hudson, J. A., Phillips, D. M. (1976) Use of response surface models to predict bacterial growth from time temperature histories. Food Control 7, 121–128.

    Article  Google Scholar 

  48. Lund, B. M., Baird-Parker, T. C., and Gould, G. W. (2000) The Microbial Safety and Quality of Food. Apsen, Gaithersburg, MD.

    Google Scholar 

  49. Spencer G. III, E. and Hudak-Roos, M. (1990) Use of HACCP for seafood surveillance and certification. Food Technol. May, 159–168.

    Google Scholar 

  50. Corlett Jr., D. A. (1991) Regulatory verificationa of industrial HACCP systems. Food Technol. Apr, 144–146.

    Google Scholar 

  51. Peterson, A. C. Gunnerson, R. E. (1974) Microbiological Critical Control Points in frozen foods. Food Technol. 28, 37–44.

    Google Scholar 

  52. Beauregard, M. R., Mikulak, R. J., and Olson, B. A. (1991) A Practical Guide to Statistical Quality Improvement: Opening up the Statistical Toobox. Van Nostrand Reinhold, New York.

    Google Scholar 

  53. Doty, L. A. (1990) Statistical Process Control, 1st ed. ASQC-Quality Press Book by Industrial Press, New York.

    Google Scholar 

  54. Grant, E. L. (1964) Statistical Quality Control, International Student Edition, 3rd ed. McGraw-Hill, New York.

    Google Scholar 

  55. Kume, H. (1988) Statistical Methods for Quality Improvement. AOTS-The Association for Overseas Technical Scholarship Japão.

    Google Scholar 

  56. Lourenço Filho, R. de C. B. (1982) Controle Estatístico de Qualidade. LTC Livros Técnicos e Científicos Editora., Rio de Janeiro. Manual de Boas Práticas de Fabricação para Indústrias de Alimentos. Sociedade Brasileira de Tecnologia de Alimentos (SBCTA) Campinas, SP, 1991.

    Google Scholar 

  57. Rihmer, J, F., Spencer, A. (1989) Controle Estatístico de Processos (CEP). Apostila, Joinville, SC.

    Google Scholar 

  58. Tompkin, R. B. (1990) The use of HACCP in the production of meat and poultry products. J. Food Prot. 53, 795–803.

    Google Scholar 

  59. Corlett Jr., D. A. (1989) Refrigerated foods and use of hazard analysis and critical control point principles. Food Technol. 43, 91–94.

    Google Scholar 

  60. Hajadenwurcel, J. R. (1996) Apostila do “Curso de Análise de Perigos e Pontos Críticos de Controle na Indústria de Laticínios,” citado por Santos, J. A. dos. HACCP é Garantia de Qualidade. Rev. Indústria Laticínios. I, 16–20.

    Google Scholar 

  61. NFPA (1989) Factors to be considered in stablishing Good Manufacturing Practices for the production of refrigerated foods, National Food Processors Assn., apud Corlett, D. A.. Refrigerated foods and use of Hazard Analysis and Critical Control Point principles. Food Technol. 43, 91–94.

    Google Scholar 

  62. USHEW (1989) Proceeding of the 1971 National Conference on Food Protection. US Department of Health, Education, and Welfare, Washington, DC, apud Corlett, D. A. (1989) Refrigerated foods and use of Hazard Analysis and Critical Control Point principles. Food Technol. 43, 91–94.

    Google Scholar 

Download references

Author information

Authors and Affiliations

Authors

Editor information

Editors and Affiliations

Rights and permissions

Reprints and permissions

Copyright information

© 2004 Humana Press Inc.Totowa, NJ

About this protocol

Cite this protocol

Herrera, A.G. (2004). The Hazard Analysis and Critical Control Point System in Food Safety. In: Spencer, J.F.T., Ragout de Spencer, A.L. (eds) Public Health Microbiology. Methods in Molecular Biology, vol 268. Humana Press. https://doi.org/10.1385/1-59259-766-1:235

Download citation

  • DOI: https://doi.org/10.1385/1-59259-766-1:235

  • Publisher Name: Humana Press

  • Print ISBN: 978-1-58829-117-2

  • Online ISBN: 978-1-59259-766-6

  • eBook Packages: Springer Protocols

Publish with us

Policies and ethics