37 - The hazard analysis critical control point (HACCP) in meat-processing companies

Abstract

This chapter describes the principles of the Hazard Analysis Critical Control Point [“HACCP”]. The principles of the HACCP were first followed in chemical companies in the USA and also in facilities producing nuclear energy. NASA in the USA first introduced an HACCP system for the production of food. It became evident to those in charge of space programs that the food consumed by astronauts must be safe from a microbiological point of view so that the astronauts would not have to deal with food poisoning or food spoilage while in space and therefore, the HACCP system for food was created. Since around 1990, the EU has also recognized the HACCP as a method of documenting the production of food and controlling its production. A hazard in an HACCP plan for a food processor is anything associated with food that has the potential to cause harm to the product and subsequently to the consumer. Food safety is the main concern in food manufacturing nowadays and therefore, the HACCP is especially important. The number of food-processing companies is decreasing but, at the same time, larger and larger quantities of food are manufactured to satisfy an increasing population. Therefore, greater volumes of food are being produced by a smaller number of manufacturers and the potential consequences if unsafe foods are produced are more serious.