HACCP

Abstract

The Hazard Analysis Critical Control Point (HACCP) concept can best be described as a preventive system of control based on a series of steps taken to ensure the safety of new and processed seafood. It is a systematic approach to minimize or prevent consumer hazards which can include, according to which regulatory scheme you ascribe to, food safety, plant and food hygiene and product integrity. The HACCP approach is a seven-step system designed to assess hazards associated with potentially hazardous foods from point of receipt to shipment of finished product. The HACCP concept for inspecting seafood was recommended by the U.S. National Academy of Sciences as the desired program to redefine consumer protection. HACCP provides both the operator and inspector a total view of the process and identifies steps “critical to safety.” To review and set the stage for later discussions on the future implications and regulatory oversight of this mandatory system, the seven steps of HACCP must be carefully considered. While HACCP systems must be designed by individual manufacturers and tailored to their individual processing and distribution requirements. HACCP systems are designed and function in a manner consistent with the stated goal of preventing potentially hazardous products from reaching consumers. Having established the basis of HACCP, this paper will discuss concerns over inspection training, export certification, future research needs, the hazards and control guide, equivalency, memorandums of understanding, relationship with the National Marine Fisheries Service, appeals, non-regulatory review and federal measurement of the results of HACCP implementation. Will HACCP experiences with seafood lead to similar programs for other components of the U.S. food supply?