The role of microbiological criteria and risk assessment in HACCP

Abstract

While HACCP systems focus on the identification and real-time monitoring of physical and chemical attributes at critical control points as a means of controlling foodborne pathogens, underlying these measurements are implicit or explicit microbiological criteria. An understanding of the development and proper use of microbiological criteria are critical to the development of effective hazard analysis critical control point (HACCP) plans, particularly in relation to conducting hazard analyses and establishing critical limits that impart the necessary degree of stringency in process controls. The development of improved techniques in quantitative microbial risk assessment would greatly enhance linking the microbiological criteria underlying HACCP to public health objectives.