Identification of critical control points in the HACCP system with a quantitative effect on the safety of food products

Abstract

To transform the traditional, largely qualitative hazard analysis critical control point (HACCP) system into a fully quantitative one, critical control points (CCPs) have been defined as 'operations (practices, procedures, processes, etc.) at which control should be exercised to achieve a quantifiable reduction in a hazard, or its stabilization, that leads to an acceptable, safe food product. An approach is presented here that permits identification of appropriate quantitative CCPs. It is based on a list of operations that are known to reduce or stabilize microbial populations in food processing. The relevant operations are determined for a particular food product. Then, it is established whether or not they can be utilized to reduce or stabilize a potential hazard. If their effect is not nullified by a subsequent operation, and if the hazard is controlled in a quantifiable and desired manner, quantitative CCPs can be identified.