Hazard Analysis Critical Control Point Programs Research Articles

Kajian Literatur: Dampak Penerapan HACCP dan Sistem Mutu dalam Peningkatan Daya Saing pada Industri Pengolahan Ayam

<p><em>Trade competition in the era of globalization is getting tougher, but food processing businesses from both agricultural and animal raw materials still have a good chance to survive. Products that have good quality and food safety can compete in domestic and international markets. To maintain food safety, business owners can implement quality assurance systems such as HACCP (Hazard Analysis Critical Control Point). HACCP needs to be implemented to further improve competitiveness and be able to run a business sustainably. The method used in this research is a systematic literature review. The result of this study is the application of HACCP is expected to improve quality and be able to increase sustainable competitiveness. Most of the chicken processing industry has implemented HACCP by the elements in the appropriate HACCP program. The application of HACCP ensures the quality of food quality and avoids health hazards in the final product. The implementation of HACCP requires continuous training and education on HACCP to ensure a more stable system is implemented and the need for the use of complete personal protective equipment (PPE) to maintain hygiene during the production process.</em></p>

Food safety and hygiene: A review

Food hygiene are the conditions and measures necessary to certify the safety of food from production to consumption. Food can become contaminated at any point during slaughtering or harvesting, processing, storage, distribution, transportation and preparation. WHO (1984) has defined food hygiene as all conditions and measures that are required during production, processing, storage, distribution and preparation of food to ensure that it is safe, wholesome and fit for human consumption. Lack of requisite food hygiene can lead to foodborne diseases and death of the consumer. Foodborne illness has been associated with improper storage or reheating (50%), food stored inappropriately (45%) and cross-contamination (39%). The increased numbers of people eating out have caused the emergence of food borne illness due to unhygienic preparation and lack of knowledge of personal hygiene. These contributory factors are due to a lack of food hygiene awareness or implementation. Hazard analysis and critical control points, or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) require mandatory HACCP programs for juice and meat as an effective approach to food safety and protecting public health. Food hygiene training is therefore crucial in food safety and is an essential part of the hazard analysis critical control point (HACCP) concept. Food hygiene and safety usually refer to contamination with ‘microorganisms’ or ‘microbes’. All over the world people are seriously affected every day by diseases that are caused by consuming unhygienic and unsafe food. Good hygienic practices (GHP) to prevent and control foodborne diseases. Foodborne diseases result from eating foods that contain infectious or toxic substances. The term ‘food hygiene’ refers particularly to the practices that prevent microbial contamination of food at all points along the chain from farm to table. Food safety is a closely related but broader concept that means food is free from all possible contaminants and hazards. In practice both terms may be used interchangeably. HACCP implementation in a food business requires the recognition of hazards and their control. Therefore, a major challenge in the food industry is to motivate food handlers to apply what they have learnt regarding food hygiene.

Studi Tentang Persepsi, Praktek dan Sikap terhadap Sistem HACCP pada Industri Pakan Dalam Mencapai Kesesuaian Keamanan Pakan

industry have not yet been implementing the feed safety system including the feed hygiene practices. Therefore,A study of perceptions, practices and attitudes on hazard analysis critical control point (HACCP) in achieving feedsafety compliance of Indonesian stock-feed production has been conducted. This study was carried out usingframe works of study as follows, i.e. Module I, Assessment on existing conditions using methods of survey,observe, interview, plant visit and distribute a questionnaire to medium and large feed industries at 6 provinces,i.e Lampung, Banten, West Java, Center of Java, East Java and South Sulawesi with the number of samples forrespondents about 20 feed industries; They were also asked about the feed hygiene practices in their business,their systems used such as HACCP, and the perceptions and attitudes toward a range of feed hygiene issues;Module II, Identification of potential critical control points; Module III, Evaluation of HACCP programs. Theanalysis was conducted using descriptive analysis method that developed by Hair et al. and to test the differenceusing one-way statistical analysis of variance. The results showed that the HACCP systems were implemented at95% in the large feed industries and 65% in the medium feed industry, respectively (P< 0.005); 30% medium and15% of large feed industry managers stated that their business represented a low-risk to feed safety. Higherlevels of feed hygiene qualifications among the industry managers and higher perceptions among managers ofthe risk of feed safety of the business were also significantly related to use HACCP in sectors (P<0.05). Sixpotential hazards were identified along the process to be controlled as critical control points (CCPs). Total cost forimplementing the system was around 1 billion and 400 millions rupiahs; while the time needed since designing upto fully operating the system with audit results fulfill the prerequisite programs and HACCP requirement was about7 months.

The Effect of Hazard Analysis Critical Control Point Programs on Microbial Contamination of Carcasses in Abattoirs: A Systematic Review of Published Data

Hazard analysis critical control point (HACCP) programs have been endorsed and implemented globally to enhance food safety. Our objective was to identify, assess, and summarize or synthesize the published research investigating the effect of HACCP programs on microbial prevalence and concentration on food animal carcasses in abattoirs through primary processing. The results of microbial testing pre- and post-HACCP implementation were reported in only 19 studies, mostly investigating beef (n=13 studies) and pork (n=8 studies) carcasses. In 12 of 13 studies measuring aerobic bacterial counts, reductions were reported on beef (7/8 studies), pork (3/3), poultry (1/1), and sheep (1/1). Significant (p<0.05) reductions in prevalence of Salmonella spp. were reported in studies on pork (2/3 studies) and poultry carcasses (3/3); no significant reductions were reported on beef carcasses (0/8 studies). These trends were confirmed through meta-analysis of these data; however, powerful meta-analysis was precluded because of an overall scarcity of individual studies and significant heterogeneity across studies. Australia reported extensive national data spanning the period from 4 years prior to HACCP implementation to 4 years post-HACCP, indicating reduction in microbial prevalence and concentration on beef carcasses in abattoirs slaughtering beef for export; however, the effect of abattoir changes initiated independent of HACCP could not be excluded. More primary research and access to relevant proprietary data are needed to properly evaluate HACCP program effectiveness using modeling techniques capable of differentiating the effects of HACCP from other concurrent factors.

CONSUMER-ORIENTED APPROACH FOR KEEPING QUALITY OF MINIMALLY FRESH PROCESSED VEGETABLES

In order to reduce losses and provide safer and higher quality of minimally fresh processed (MFP) or fresh-cut products, the industry needs food engineers and scientists to develop a multidisciplinary, consumer-oriented approach. To achieve this objective, the critical points throughout all the steps of the industrial production chain and commercial shelf-life must be correctly defined and new efficient preservation techniques introduced. In particular, extensive effort and resources must be dedicated for developing and operating Good Hygienic and Manufacturing Practices, Sanitation Standard Operating Procedures, environmental microbial testing programmes and Hazard Analysis Critical Control Point Programs (HACCP). As alternative to conventional preservation techniques for improving the overall quality and extending shelf-life of MFP vegetables, ozone (O 3 ) hydrogen peroxide (H 2 O 2 ) hot water treatments, superatmospheric O 2 atmospheres, acidic electrolyzed water and UV-C radiation, have been recently developed. In addition to this, more complete strategies on MFP product safety must be adopted by sanitary authorities, particularly throughout distribution and retail sale, by combining compulsory temperature limits and equipment performance testing. New approaches including auditing of HACCP systems, risk communication and consumer information about MFP vegetables should be also implemented.

The clinical application of hazard analysis critical control points (HACCP)

BACKGROUND/OBJECTIVES: In the United Kingdom, healthcare-associated infections (HAIs) continue to attract media and consumer attention, to impact upon healthcare delivery, and to cause morbidity and mortality. "Winning ways" (a UK hospital action plan) has identified seven action areas, including one that recommends use of hazard analysis critical control points (HACCP), although little guidance on its application is provided. This study applies approaches and strategies based upon HACCP and relevant prerequisite programs (PRPs) (an approach used in the food industry) to the decontamination of endoscopes. METHODS: The reprocessing of endoscopes in two hospitals was audited, including observations of practices combined with examination of the documentation. The procedures used were compared to the British Society of Gastroenterology guidelines and the seven HACCP principles and 12 logic sequences outlined by the Codex Alimentarius. RESULTS: Endoscope reprocessing was conducted in accordance with the British Society of Gastroenterology guidelines in both hospitals. A process flow diagram was produced as part of the HACCP approach. Comparison of in-use practices with HACCP principles indicated that neither unit implemented all HACCP steps and that there was variability between units. One unit partially implemented two logic sequence steps, the other partially implemented seven. Monitoring (as defined by the Codex Alimentarius) indicated that cleaning, an essential step prior to decontamination, was often not adequately performed. CONCLUSION: Guidelines exist on the principles for reprocessing endoscopes, although the way these are to be implemented and managed is not so clearly articulated. The HACCP and PRP approach can be applied to reprocessing endoscopes and could help to provide a more structured approach to managing the process. Suggestions are also provided on how HACCP could be applied to other clinical procedures.

Establishment of Minimum Operational Parameters for a High-Volume Static Chamber Steam Pasteurization System (SPS 400-SC™) for Beef Carcasses to Support HACCP Programs

A static chamber steam pasteurization unit (SPS 400-SC()) was installed in a high-volume commercial beef slaughter facility. The SPS 400-SC consists of a three-phase carcass treatment cycle of water removal, steam pasteurization, and water chilling. Seven chamber temperatures (71.1, 73.9, 76.7, 79.4, 82.2, 85.0, and 87.8 degrees C) were evaluated at the midline area of pre-rigor beef carcasses. For each temperature evaluated, 20 carcass sides were randomly selected and aseptically sampled by tissue excision immediately before and after steam pasteurization to determine total aerobic bacteria, Enterobacteriaceae, generic E. coli, and total coliform populations. The 87.8 and 85.0 degrees C treatment temperatures were highly effective at reducing total aerobic bacterial populations, with log(10) reductions of 1.4 and 1.5 CFU/cm(2), respectively, from pretreatment mean population levels of 1.7 and 1.9 log10 CFU/cm(2). These temperatures also reduced Enterobacteriaceae, total coliforms, and generic E. coli to undetectable levels (<0.4 CFU/cm(2)) on all carcasses sampled. Treatment at 82.2 was marginally effective at reducing bacterial populations, while 71.1, 73.9, 76.7, and 79.4 degrees C treatments were ineffective at reducing microbial populations. In a Hazard Analysis Critical Control Points (HACCP)-based system employing steam pasteurization of carcasses as a critical control point, a critical limit of 85.0 degrees C as a minimum chamber temperature should be established, with a targeted operating temperature of 87.8 degrees C providing optimum antimicrobial activity.

Implementation of HACCP and prerequisite programs in food businesses in Turkey

The objectives of this study was to determine food safety practices and procedures related to the hazard analysis critical control point (HACCP) programme and prerequisite programme implementation in food businesses. One hundred and nine food businesses in Turkey were assessed for HACCP-prerequisite programmes and food safety practices. Only eight food businesses had implemented the HACCP system in food businesses. Directors and employees often have insufficient knowledge regarding the basics of food hygiene. Results indicated that proper food safety practices and prerequisite food safety programmes for HACCP were often not being followed in many food businesses. Time and temperature errors and inadequate handwashing practices were wide in the most food businesses. Emphasis on implementing prerequisite programmes in preparation for HACCP is needed in food businesses. The problems of implementing HACCP in food businesses have been namely a low level of food hygiene management training, high staff turnover rate, lack of motivation, lack of financial resources, inadequate equipment and physical conditions of the facility and failure of government.

Implementation of HACCP and prerequisite programs in school foodservice

Objective The objective of this study was to determine food safety procedures and practices related to the hazard analysis critical control point (HACCP) program and prerequisite program implementation in school foodservice. Design This descriptive study used a mailed questionnaire to determine procedures and practices related to HACCP and prerequisite programs implemented in schools. Demographic questions related to school foodservice directors and districts were included. Subjects/settings The questionnaire was mailed to a national random sample of 600 district school foodservice directors, all 536 district school foodservice directors in Iowa, and 33 directors of school districts known to have centralized foodservice systems. Statistical analyses Descriptive statistics were used to summarize data. Principal component factor analysis with varimax rotation identified underlying factors for HACCP procedures and practices items. Cronbach's alpha determined reliability for items within a factor. Multiple linear regression determined relationships among variables, and independent t tests were used to compare centralized and conventional foodservice systems. Results Of 1,169 questionnaires mailed, 414 school foodservice directors responded (35.4% response rate). HACCP programs were implemented in 22% of school districts. Two thirds of the directors had food safety certification. Centralized systems implemented more food safety procedures (21.4±5.6, 20.4±5.1, P=.04) and practices (26.1±3.5, 24.8±4.5, P=.002) than did conventional systems. Having one or more employees with primary responsibility for food safety resulted in a higher number of procedures and practices implemented (P=.031). Applications/conclusions School districts need to implement prerequisite programs so that they are ready for HACCP implementation. There are opportunities for dietitians to provide consulting, training, and technical assistance to schools on HACCP implementation. J Am Diet Assoc. 2003;103:55-60.

IMPLEMENTATION OF HACCP TO BULK CONDENSED MILK PRODUCTION LINE

A hazard analysis critical control point (HACCP) program itself is a straightforward and logical system of enhancing food safety through the prevention of problems. This paper focuses on the role of each step in HACCP programs. Condensed milk products, which have wide application in many sectors of the food industry, are relatively short shelf-life products. Therefore, HACCP analysis of this product is an important issue for public health. Implementation of the HACCP system to production of bulk-condensed milk proved to be a valuable tool for improving the safety and quality characteristics of that product. Chemical and microbiological test results, in addition to the other programs, play a lead role in developing monitoring strategies and generating validation data to help the HACCP team assess the effectiveness of the processing controls being used.

Current situation of the HACCP program in Korea

The occurrence of foodborne disease is one of the most widespread problems in the contemporary world. Preventive measures such as good manufacturing practice (GMP), supplemented by the hazard analysis critical control point (HACCP) system, has been introduced as a means of ensuring the production of safe food. Recently, the Korean government has been trying to induce the HACCP program to all food items. In this paper, the author attempts to introduce the current situation of the HACCP program in Korea such as the propulsion tendency of the HACCP system, procedures for getting certification for the applied HACCP system by the Korean Food and Drug Administration (KFDA), and an incentive benefit to the plants which introduced the HACCP system and also the shellfish sanitation program in Korea.

Prevalence of Salmonella spp in cull (market) dairy cows at slaughter.

To determine the prevalence of Salmonella spp in the cecal-colon contents of cull (market) dairy cows at slaughter because of potential public health ramifications. Survey study. Cecal-colon contents collected from 5,087 cull (market) dairy cows at slaughter at 5 slaughter establishments across the United States. During 2 periods of the year, winter (January and February) and summer (July through September), 5 cull (market) cow slaughter establishments in the United States--west (WE), southeast (SEE), central (CE), north central (NCE), and south central (SCE)--establishments were visited, and cecal-colon contents of cull dairy cows were obtained at the time of slaughter. Samples were examined by microbiologic culture at a single laboratory for Salmonella spp. Salmonella spp were detected in 23.1% of cecal-colon content samples from cull dairy cows across the 5 slaughter establishments. The highest site prevalence (54.5%) was detected at the WE during the summer period, whereas the lowest was found at the CE during the summer (4.3%) and at the NCE during the winter (4.5%). Considerable variation in the daily prevalence of Salmonella spp was found, particularly at the WE and the SCE. Salmonella spp were isolated from 93% of cecal-colon contents collected on a summer day at the WE. Results strongly suggest that there is a high prevalence of Salmonella spp in cull dairy cows at slaughter, which could burden Hazard Analysis Critical Control Point programs implemented in slaughter establishments. Procedures to reduce Salmonella load at the dairy farm and during transport to slaughter could reduce the risk of spread during the slaughter process.

HACCP IN RETAIL OPERATIONS INTEGRATING FDA FISHERIES, USDA, FDA INDUSTRIAL, AND FDA RETAIL HACCP INTO ONE SET OF RETAIL FOOD INDUSTRY SELF-CONTROL REQUIREMENTS

In 1992, the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) published a document on HACCP (Hazard Analysis Critical Control Points) that identified the format for food industry process analysis. The NACMCF divided the documentation into two sections: (1) prerequisite programs and (2) food process hazard analysis and control. Since that time, this NACMCF-HACCP document has evolved into the international application of food industry HACCP through the Codex Alimintarius Commission. In the United States, HACCP programs for the food industry have also been developed by the USDA and FDA in order to assure food safety. HACCP can be adapted for use in retail foodservice operations to assure the safety and quality of multiple food item preparation and delivery processes. The control document for HACCP in retail food operations is the recipe. Hazards should be based on proven risks that have caused illness. They should not be based on visual cleanliness and quality standards. Hazard controls must be based on science and validated in retail food operations as achievable. The end result of HACCP is industry self-control. When the foodservice industry implements HACCP, there will be little or no need for regulatory inspections, because cooks will follow scientifically proven procedures and controls. Having a two-hour inspection once a year does not assure food safety. It is important to implement HACCP in retail foodservice operations (and in homes) in a way that will be used by cooks and chefs, because food preparation individuals are the critical control point.

HACCP development and regulatory assessment in the United States of America

Hazard Analysis Critical Control Point (HACCP) is internationally recognized as the best method of assuring product safety by controlling foodborne safety hazards. Currently, within the USA, the FDA has mandated HACCP for fish and fishery products and is proposing mandating HACCP for fruit and vegetable juices. The USDA has mandated Pathogen Reduction/HACCP requirements for meat and poultry processing, and the NMFS Seafood Inspection Program operates a voluntary HACCP program for seafood plants. The requirements for mandatory implementation and proposed regulations represent a significant change in the manner in which foods are regulated for food safety and necessitate a new understanding of the different roles and responsibilities between the food industries and the regulatory agencies within the USA. Each agency will approach the evaluation process differently given their unique legislative authorities and programmatic operations. Nevertheless, each agency agrees that HACCP is the best food control system of choice and is committed to improve food safety requirements.

Verifying Apple Cider Plant Sanitation and Hazard Analysis Critical Control Point Programs: Choice of Indicator Bacteria and Testing Methods

The objectives of this study were (i) to evaluate the survival of coliforms, Escherichia coli, and enterococci in refrigerated apple cider; (ii) to develop simple and inexpensive presumptive methods for detection of these bacteria; (iii) to perform a field survey to determine the prevalence of these bacteria on apples and in apple cider; and (iv) based on our results, to recommend the most useful of these three indicator groups for use in verifying apple cider processing plant sanitation and hazard analysis critical control point (HACCP) programs. Eight of 10 coliform strains (5 E. coli, 1 Enterobacter aerogenes, and 2 Klebsiella spp.) inoculated into preservative-free apple cider (pH 3.4, 13.3° Brix) survived well at 4°C for 6 days (≤3.0 log10 CFU/ml decrease). Of 21 enterococci strains (Enterococcus faecalis, E. faecium, and E. durans), only 2 E. durans and 3 E. faecium strains survived well. Simple broth-based colorimetric methods were developed that detected the presence of ∼10 cells of coliforms or enterococci. In three field studies, samples of unwashed apples (drops and picked), washed apples, and freshly pressed cider were presumptively analyzed for total coliforms, E. coli, and enterococci using qualitative and/or quantitative methods. Drop apples were more likely than picked apples to be contaminated with E. coli (26.7% vs. 0%) and enterococci (20% vs. 0%). Washing had little effect on coliform populations and in one field study was associated with increased numbers. Total coliform populations in cider ranged from <1 CFU/ml to >738 most probable number/ml, depending on the enumeration method used and the sample origin. E. coli was not recovered from washed apples or cider, but enterococci were present on 13% of washed apple samples. The qualitative coliform method successfully detected these bacteria on apples and in cider. Based on its exclusively fecal origin, good survival in apple cider, and association with drop apples, we conclude that E. coli is the most useful organism for verifying apple cider sanitation and HACCP programs.

Microbiological safety evaluations and recommendations on fresh produce

In 1995, the National Advisory Committee on Microbiological Criteria for Foods (Committee) was asked to investigate and characterize the association between cases for foodborne illness and fresh produce. The Committee was asked to provide recommendations that could be employed to reduce the risk of foodborne outbreaks associated with these commodities. In furtherance of this assignment, the Committee reviewed current epidemiologic data, the microbial ecology of the outbreak-associated organisms, and considered the current industry practices used for growing, harvesting, packing and distribution. An evaluation of these data provided a basis for hazard identification and the development of related control measures. The Committee has developed seven specific recommendations: Good Agricultural Practices (GAP) and Good Manufacturing Practices (GMP) should be developed that will provide guidance on those agricultural and processing steps that can reduce pathogen levels on fresh produce. While Hazard Analysis Critical Control Point Programs (HACCP) would be likely to provide the greatest assurance of the safety of these products, there are presently insufficient data upon which to develop such progams. Proactive and practical education programs are needed at all steps in the process, i.e., from the field to the consumer's plate. Additional data are needed to conduct effective risk assessments of the microbial hazards associated with fresh produce. Better product identification and tracing systems are needed for outbreak investigations. Research must be conducted to fill some of the current knowledge gaps in order that improved intervention strategies can be employed. Steps should be taken to `streamline' approval processes for new technologies that will reduce/eliminate microbial hazards.

Innovative Approach To Food Safety Education

While the use of HACCP (Hazard Analysis Critical Control Points) programs is becoming more widespread, many people outside of foodservice are unaware of what HACCP is and how it is used. The objectives of our project were twofold: first, to demonstrate how the principles of HACCP have been implemented in our hospital foodservice and secondly, to provide information on safe food handling in the home. We used a four-panel display board to present a variety of concepts. Color photos depicted Nutrition Services employees using HACCP procedures to decrease the threat of food-borne illness. A large thermometer illustrated the “danger zone” and other critical temperatures. Another highlight was an interactive question and answer display “Can Your Kitchen Pass the Food Safety Test?”. Actual cultures of microbes found on common kitchen surfaces such as cutting boards, can openers, and faucet handles were displayed. Consumer information on safe food handling was also available. The interactive nature of the display showed that food safety issues can be presented in an entertaining yet informative fashion

Evaluation of a Rapid Method for Measurement of Catalase Activity in Cooked Beef and Sausage

Catalase (CAT) activity in ground beef and pork was determined on samples cooked from 60 to 71.1°C. One-gram samples of ground round (4% fat), hamburger (24% fat), and commercial pork sausage (38% fat) were cooked in a controlled-temperature waterbath at 65, 68.3, and 71°C. Chilled samples were immersed in direct contact with the cooking water; the test samples were removed every 15 s and immediately immersed in an ice-water bath (0 to 1 °C) to quick-chill the samples to prevent temperature over-run. Samples retained high (HMB value 20+, over range) CAT activity through 90, 60, and 45 s at 65, 68.3, and 71°C, respectively, before showing rapid activity decreases. Four USDA-FSIS approved meat patty heating processes (66.1°C, 41 s; 67.2°C, 26 s; 68.3°C, 16 s; and 69.4°C, 10 s) were analyzed for CAT activity. CAT activity in meat frozen prior to cooking was slightly lower (P < 0.05) than in nonfrozen meat. CAT activity decreased (P < 0.05) among meat treated at 66.1°C for 41 s, at 67.2°C for 26 s, and at 68.3°C for 16 s, but the treatment at 68.3°C for 16 s was not different (P < 0.05) from that at 69.4°C for 10 s. These results show this rapid (20 to 25 min) CAT activity test could be used to establish activity values at specific end-point temperatures for model heat-processed ground beef or sausage products and may be useful to USDAFSIS process inspectors and food processors in quality assurance and HACCP (hazard analysis critical control points) programs for thermal input verification.

A sampling regime based on an ATP bioluminescence assay to assess the quality of poultry carcasses at critical control points during processing

The implementation of HACCP (Hazard Analysis Critical Control Point) programs are proposed as a method of reducing foodborne illness. However, good statistical planning and appropriate measurement techniques are required to verify the control of the microbial hazards in food processing systems. In this study, a latin square design was used to sample carcasses taken throughout a poultry processing line for microbial contamination. Samples were taken during the processing of several flocks ( n=16) over four separate days. Carcasses were sampled by swabbing and levels of contamination determined by both plate count and an ATP (adenosine triphosphate) bioluminescence assay. The results showed that the design was able to significantly interpret ( p≤0.001) the data obtained from both assays. In both cases, carcass contamination significantly improved ( p≤0.001) after immersion in the pre-chill and chilling tanks. In addition, significant differences ( p≤0.05) were found between flocks and between processing days. The study indicated that an appropriate experimental design and application of microbiologically-based systems can be useful for validation of HACCP programs.

Testing to Fulfill HACCP (Hazard Analysis Critical Control Points) Requirements: Principles and Examples

On-farm HACCP (hazard analysis critical control points) monitoring requires cost-effective, yet accurate and reproducible tests that can determine the status of cows, milk, and the dairy environment. Tests need to be field-validated, and their limitations need to be established so that appropriate screening strategies can be initiated and test results can be rationally interpreted. For infections and residues of low prevalence, tests or testing strategies that are highly specific help to minimize false-positive results and excessive costs to the dairy industry. The determination of the numbers of samples to be tested in HACCP monitoring programs depends on the specific purpose of the test and the likely prevalence of the agent or residue at the critical control point. The absence of positive samples from a herd test should not be interpreted as freedom from a particular agent or residue unless the entire herd has been tested with a test that is 100% sensitive. The current lack of field-validated tests for most of the chemical and infectious agents of concern makes it difficult to ensure that the stated goals of HACCP programs are consistently achieved.