Application of Food MicroModel predictive software in the development of hazard analysis critical control point (HACCP) systems

A practical application of the Food MicroModel (FMM) predictive software is presented A case study on meat-based pate is used to illustrate the various requirements needed to assure the safety of this type of foodstuff when pH is reduced. identification of hazards was obtained from a literature review and confirmed by epidemiological links between the product and foodborne disease outbreaks. For risk assessment four different zones (safe, caution, dangerous and critical) of the level of the variable under study (pH) were defined, each zone equating to a particular level of risk. Having identified the hazards, associated risks and intrinsic parameters of the pate a Hazard Analysis Critical Control Point (HACCP) system can be more readily established using predicted outcomes from FMM. General guidance on generic uses is also discussed. (C) 1998 Academic Press.