Food safety, Hazard Analysis and Critical Control Point and the increase in foodborne diseases: a paradox?

Food safety remains a key public health challenge in the 21st century, both in developed and developing countries. Although our food supply in the developed world has probably never been safer,1 consumer perception of food safety continues to be problematic, and data tell us that there are still weaknesses in the way that food safety is managed, even in large food businesses.2The hazard analysis and critical control point (HACCP) system is the internationally agreed approach to food safety management, through the identification and control of hazards to public health that might occur in foods.3,4 HACCP was developed as part of the food supply project for the US manned space programme, and the concept was launched publicly to the food industry in 1971.5 The evolution of HACCP throughout the food industry and beyond can be seen in Figure 1 and, although the principles of HACCP were further developed to become the internationally agreed approach published by Codex in the 1990s, the methods for HACCP principle application using multidisciplinary HACCP teams are still based on the original approach taken by the space programme pioneers. However, although the principles of HACCP have been defined for many years, food companies still struggle with making it work in practice.HACCP systems cannot work in isolation to protect the consumer, but a HACCP system that is effectively planned and designed, built on sound prerequisite programme foundations, and fully implemented and maintained in the food operations should theoretically prevent food safety problems from occurring. However, the range of elements that need to be in place for this to work effectively (Figure 2) means that what at first may seem a simple system is actually quite complex to develop and manage.Although use of HACCP has grown markedly in the last 20 years, paradoxically, there are still food safety failures, even in companies who would be expected to have HACCP systems in place.2 Many of the problems seen are not failures of the HACCP system per se, but failures in the way it is being applied and/or in its supporting systems (Figure 2).Recent developments in the field of HACCP and food safety management systems have included the growth in 3rd party auditing to verify food safety management system operation throughout the global food supply chain. This initially led to a plethora of different audit standards but, through the auspices of bodies such as the Global Food Safety Initiative and the International Organization for Standardization, common core criteria form the basis for 3rd party food safety audits around the world.8,9 Data published by one of the biggest 3rd party audit scheme operators show that HACCP was one of the top 10 non- conformities in a sample of 6,500 audits analysed from 2012.10 This confirms research findings that suggest there are weaknesses in HACCP application.11,12 Critics might say that HACCP has become a 'box-ticker' on audits and that companies are given credit for the presence of a system rather than having their system's effectiveness fully challenged. The British Retail Consortium's10 evidence would seem to refute this suggestion, at least in part, but there is more that could be done to give confidence in the effective operation of systems in food companies.The HACCP approach has also become enshrined into legislation in many countries, including the EC Regulation on the Hygiene of Foodstuffs (EC No. 852/2004)13 and is now automatically built into any new or revised food safety legislation, for example, the US Food Safety Modernisation Act14 and the Safe Food for Canadians Act.15 This might mean further strengthening of systems through enforcement, but only if the officials charged with enforcement have the necessary resources, skills and expertise at their disposal.The articles in this issue consider some of the challenges of HACCP- based food safety management systems and propose solutions to make them more effective in controlling food hazards and protecting public health. …

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. The principles of HACCP are applicable to all phases of food production, including basic husbandry practices, food preparation and handling, food processing, food service, distribution systems, and consumer handling and use. 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]). The most basic concept underlying the HACCP system is that of prevention rather than inspection. The control of processes and conditions comprises the critical control point (CCP) element. HACCP is simply a methodical, flexible, and systematic application of the appropriate science and technology for planning, controlling, and documenting the safe production of foods. The successful application of HACCP requires the full commitment and involvement of management and the workforce, using a multidisciplinary approach that should include, as appropriate, expertise in agronomy, veterinary health, microbiology, public health, food technology, environmental health, chemistry, engineering, and so on according to the particular situation. Application of the HACCP system is compatible with the implementation of total quality management (TQM) systems such as the ISO 9000 series.

The object of research is to manage the safety of developed flour confectionery products from organic raw materials – cakes, pastries and biscuits. There are many approaches to implementing a food safety management system. However, in practice it has been established that the food safety management system can’t be borrowed from another enterprise and can’t be unified. Each food product has its own characteristics of production, various hazardous factors that affect its safety, which necessitates the development of a safety management system for each group of food products separately. In addition, the study of aspects of the implementation of the food safety management system is a topical issue for enterprises according to legislation.Based on the requirements of proper hygienic and production practices, the article presents the features of the development of prerequisite programs for the company that manufactures the developed flour confectionery. The prerequisite programs specify which operational records should be kept by the enterprise. Also, based on the 7 principles and 12 steps of the HACCP (Hazard Analysis and Critical Control Points) system, an algorithm for implementing a safety management system during the production of flour confectionery is developed. In particular, developed approaches to the formation of the HACCP group. It is proposed a unified block diagram of the production of flour confectionery, the main hazards in the production of flour confectionery and identified critical control points. It is proposed HACCP-plan for the production of developed flour confectionery, and proposed approaches to validation and HACCP system verification. The article presents the forms of magazines and checklists that can be maintained by the company in order to maintain the HACCP system. The research results enable the enterprises of the flour and confectionery industry to use the basic provisions. Thanks to the research presented in the article, food industry enterprises will be able to improve the safety of their products.

Chapter 36 - Hazard Analysis and Critical Control Point System (HACCP)

Food safety standard implementation is fundamental to the prevention, detection, and management of foodborne risks as well as the realization of food security, protection of health, and economic sustainability of food manufacturing, processing, and distributing enterprises. The global food safety standard, Hazard Analysis and Critical Control Point (HACCP) is one such instrument deployed to promote food safety in the hospitality industry worldwide. A higher educational institution in Kenya introduced HACCP ten years ago as part of its ongoing quality improvement policy to gain the advantages of implementing the standard in the food business, and as a reaction to incidents of food contamination in its restaurant that raised concerns among the customers and the leadership. Food contaminations were experienced even after the implementation of the HACCP food safety program, which brought to the fore the pitfalls that occur due to deviations from the HACCP plans and loss of control that expose consumers to food hazards. Despite the introduction of HACCP in the institution’s restaurant in 2014, there have been incidents of lapses in food quality among which was a suspected food contamination resulting in undesired customer experiences. This study aimed to evaluate the effects of the implementation of HACCP food safety management processes on food and beverage safety and business performance at the institution’s restaurant. The specific objectives of the study were to assess the implementation of the HACCP food safety management system in food production and sales; assess the customer perceptions and confidence levels in the quality and safety of food and beverages served, and to evaluate the effects of the HACCP food safety management programme in the delivery of safe food and the general business performance at the institution restaurant. The study design was exploratory and involved a survey of restaurant customers using a structured questionnaire, and interview of key informants using an interview guide. The researcher also observed food chain processes using a checklist. The study population was primarily the management and staff of the institution restaurant as well as the client population comprising students, instructors, administrative staff, institution managers, and regulatory agency representatives. The data obtained from primary sources was complemented with secondary data. Quantitative data were analysed using descriptive statistics and results were presented in tables, graphs, and pie-charts while qualitative data were analysed thematically. The key findings of the study were that despite some challenges and complexities in the implementation of HACCP, this food safety management system had significantly reduced the incidence of food contamination in the facility. Further, based on customer perceptions and feedback, the institution had registered high customer satisfaction scores (CSAT) and customer retention rates (CRR). In addition, the institution was able to generate sustained and increasing revenues and profits for the institution. The study therefore concluded that HACCP is an important instrument for promoting and safeguarding food safety in the hospitality industry and an important tool for building customer confidence and generating revenues for food businesses. The key recommendation from this study is that the institution should address identified issues of space, equipment, staff, and supplier knowledge and skills that compromise conformity with HACCP requirements.

Cultural revolution

The paper explores the implementation of the Hazard Analysis and Critical Control Points (HACCP) food safety management system in food industry enterprises and restaurant businesses in Ukraine. The fundamental principles of the HACCP system are outlined, emphasizing the identification of potential hazards at all stages of food production and distribution, along with the necessary measures for their elimination or control. Special attention is given to the importance of correctly identifying critical control points, monitoring, validation, and documentation of processes to ensure product quality and safety, as well as the challenges faced during inspections by regulatory authorities. The study also analyzes the legislative requirements governing the implementation of HACCP in Ukraine and highlights the importance of certification under international standards, particularly ISO 22000, for enterprises seeking access to foreign markets. The experience of other countries in integrating HACCP into food quality control systems and its impact on international trade is examined. The advantages and challenges encountered by food industry enterprises and restaurant businesses in implementing the HACCP system are considered separately. Identified issues include high training costs for personnel, insufficient awareness among employees, and difficulties in integrating HACCP into small businesses such as cafes, bakeries, and restaurants. At the same time, it is noted that implementing HACCP helps reduce risks associated with unsafe food products, enhances the competitiveness of enterprises, and strengthens consumer trust in the brand. The study reviews the benefits and drawbacks of the HACCP system, which become evident only through analyzing its application in various enterprises, considering their specificities and characteristics. The paper concludes that certain aspects of the HACCP system require further research and scientific inquiry in the field of food safety. The work aims to improve the efficiency of food enterprises by implementing best practices in food safety management.

The implementation of international standards on the market represents a necessary element in the process of improving a company’s competitiveness. Customer care, healthy and safe food, ecological standards represent only some of the conditions that modern business requires from producers of food products. The implementation of the HACCP (hazard analysis and critical control point) system, that is standard ISO 22000:2005– Food safety management systems– Requirements for any organization in the food chain, represents one of many requirements directed towards companies in the function of customer health care. Its implementation is becoming compulsory for all companies whose aim is exporting products to European Union countries (EU) and the World Trade Organization (WTO). This paper is a critical analysis and evaluation of the policies and implementation of standards and systems which relate, above all, to quality, environmental and food safety management in Serbian companies. In addition, it offers specific recommendations for improving the competitiveness of Serbian companies within regional and global frames. Key words: Quality, competitiveness, standardization, QMS, HACCP.

The burden of foodborne diseases and their associated illness/death is a global concern. Hazard analysis and critical control points (HACCP) and food safety/quality management are employed to combat this problem. With the existing and emerging food safety/quality management concerns, this study aims to evaluate the traditional and modern/novel approach to improving HACCP, food safety, and quality management in food and agricultural systems. The modern innovations in food safety management were integrated into improving the traditional HACCP system, including its principles, applications, steps, plans, standards, etc., as well as food safety factors and management, for improved safety/quality in food, agricultural, and pharmaceutical industries. The study identified many factors responsible for food contamination, including chemical contaminants, such as allergens, histamine, cyanogenic glycosides, mycotoxins, toxic elements, etc., biological contaminants, such as Campylobacter, Brucella, viruses, Escherichia coli, prions, Staphylococcus aureus, Listeria monocytogenes, protozoa, parasitic pathogens, etc., and physical contaminants, such as bone, glass, metal, personal effects, plastic, stones, wood, etc. The results of this study present descriptive preliminary HACCP steps, HACCP principles, safe food handling procedures, ISO 22000, Water quality management, food labelling, etc., with recent modern developments and innovations to ensure food safety and quality management. The study also identified modern/novel technologies for HACCP and food safety management, including light technologies, artificial intelligence (AI), novel freezing (isochoric freezing), automation, and software for easy detection and control of contaminants. With all these understanding and development, the domestic, food, agricultural, and pharmaceutical industries can be well position to ensure safety and quality of products.

In today's booming society and in the age of science and technology, the diversification of food processing methods, the continuous extension of the food trade chain, and the potential hazard factors in the food production process all make people pay more and more attention to the establishment, development, and improvement of the hazard analysis and critical control points (HACCP) system. Only terminal control and post-processing supervision of food can guarantee the absolute safety of food. In the process of processing, it is particularly important to strictly identify and evaluate the food safety hazards. To better assist food production enterprises in establishing and implementing HACCP systems, to implement the primary responsibility of food safety, and to improve the theoretical level and practical application of HACCP system in China, an investigation of the current situation and development frontier of HACCP system in China was conducted. Based on the core journal database of China Knowledge Network, the Chinese Social Science Citation Index database, and the Chinese Science Citation Database as the literature search database platform, the study used the CiteSpace visual metrics software system to analyze 1,084 pieces of literature in the field of HACCP research, in order to track the dynamics and impact of research in this field by Chinese research institutions and major authors, and analyze the research hotspots in the field. It is important for further research on HACCP. The results of the study showed that (1) the number of publications in the field of HACCP in China increased steadily from 1992 to 2004 and then began to decrease; (2) the indexes of journals with more publications were more concentrated, and the journal Food Science published the most; (3) the indexes of major research institutions showed that the cultivation bases of the State Key Laboratory of Chinese Medicinal Materials in the Center of Chinese Medicine Resources of the Chinese Academy of Traditional Medicine, the Guangdong Institute of Occupational Diseases, the Nanchang University of Life Sciences, and the Guangdong Institute of Occupational Diseases were more concentrated. Prevention and Treatment Institute, School of Life Sciences of Nanchang University, China Aquatic Products Quality Certification Center, School of Food Science and Nutrition Engineering of China Agricultural University, and other research structures have the most publications and strong scientific research strength; (4) from the main author indicators, the research in the field of HACCP has formed a total of four more active research teams, involving Chinese herbal medicine, ecological planting, ecological agriculture, occupational disease prevention and treatment, light industry handicrafts, computer software and computer application, agricultural economy, and other research directions. The cooperation between the authors of each team is closer. It is suggested that in terms of food safety requirements, China should not only integrate the traditional supervision measures for food terminals and after the event but also reflect the role of food hazard analysis and assessment in the production process and comprehensively integrate the pre-production, production, and post-production management of food so that food can really be safe.

Food Safety Assurance Systems: Hazard Analysis and Critical Control Point System (HACCP): Principles and Practice

Hazard analysis and critical control point (HACCP) in seafood processing: An analysis of its application and use in regulation in the Sultanate of Oman

Food Safety Assurance Systems Hazard Analysis and Critical Control Point System (HACCP): Principles and Practice

The main objective of HACCP(Hazard analysis and critical control points) system is to provide a systematic preventive approach how to control the risks in food production process. Practically, the diet classification process performed at the one of the beginning steps of the HACCP system, makes an important role of determining food safety risks and how to control them in every control point according to the different risk level of the diet. In this paper, we propose an automatic diet classification method for HACCP system using XML(eXtensible Markup Language). In order to guarantee the diet classification accuracy, we design the XML schema and attributes represents the relationship of every diet and ingredients analysing the HACCP diet classification rules. Based on the XML schema and document generation method, we develope the proposed system as client and server model that implemented XML based HACCP diet information generation module and integrated HACCP information management modules, respectively. Moreover, we show the efficiency of the proposed system with experiment results describing the school food diet information as XML documents and parsing the diet information.

The Hazard Analysis and Critical Control Point (HACCP) System has been recognized as an effective and rational means of assuring food safety from primary production to final consumption, using a “farm to table “ methodology. The application of this preventive oriented approach would give the food producer better control over operation, better manufacturing practices and greater efficiencies, including reduced wastes. HACCP was introduced in the UF white cheese line. Misr milk and Food Company, Mansoura, Egypt, 2002, for safe and good quality food products. The steps taken to put HACCP in place are described and the process was monitored to assess its impact. Assessment of the hygiene quality of the UF white cheese products line before and after HACCP showed an improvement in quality and an overall improvement in the conditions at the company. Steps for implementation were as follows: All necessary quality control procedures were verified for completeness and to determine if they are being implemented to required standards, A hazard Analysis was conducted to identify hazards that may be occur in the product cycle, from farm delivery to retail, and to assess the preventative measures for controlling them, Critical Control Points (CCPs) were determined to control the identified hazards. CCP signs were then posted on the factory floor, critical limits were established at each CCP, appropriate monitoring system was established for at each CCP to monitor its control, corrective actions to be taken when monitoring indicates deviation or loss of control were established, verification procedures were established to confirm that the HACCP system is working effectively, documentation concerning all procedures and records were established and integrating HACCP with ISO 9000 under one management system.