Using HACCP to control organic chemical hazards in food wholesale, distribution, storage and retail

Abstract

HACCP (hazard analysis critical control points) is a procedure for the identification, assessment and control of hazards in, and indirectly risks from, food. Most current HACCP procedures focus on microbiological and physical hazards even though effective control requires consideration of all hazard classes (i.e., chemical, physical and microbiological hazards). To-date, the use of HACCP to control chemical hazards has been limited, particularly in auxiliary (non-production/non-manufacturing) practices. Therefore, we discuss the application of HACCP to control organic chemical contaminants of food during the wholesale, distribution, storage and retail sectors of the food supply chain, and identify practical approaches. Chemical HACCP is likely to be more effective, efficient and economical than conventional end-point-testing quality control. However, high costs of chemical monitoring will largely restrict chemical HACCP to other, less direct, control measures including safe handling practices and assured supply chains. A model wholesaler/retailer outlet was used as a framework for the development of a generic template for organic chemical contaminant HACCP procedures in the wholesale, distribution, storage and retail sectors of the food supply chain.