| he annual incidence of microbiological food borne disease in the United States ranges between 6.5 million to 33 million cases with as high as 9,000 deaths. There is a developing consensus that the Hazard Analysis and Critical Control Point (HACCP) concept is the most effective and rational means of assuring food safety from harvest to consumption. The first step in the application of the HACCP concept involves conducting a hazard analysis. It is essential that this procedure is performed correctly, because the subsequent plan and procedures developed to control the identified hazards are based on this critical first step. Recently the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) and Codex Alimentarius have published information on HACCP principles and application, but have not provided a comprehensive method for conducting a hazard analysis. Guidance on hazard analysis issues such as the determination of significant hazards for inclusion in a HACCP plan, the probability of occurrence (risk), and hazard severity is lacking. Practical guidance for conducting a hazard analysis and applying Principle... |
