HACCP development and regulatory assessment in the United States of America

被引：28
|
作者：
Kvenberg, J
Stolfa, P
Stringfellow, D
Garrett, ES
机构：
[1] US FDA, Div HACCP Programs, HFS 615, Washington, DC 20204 USA
[2] USDA, FSIS, Washington, DC 20250 USA
[3] Natl Marine Fisheries Serv, Natl Seafood Inspect Lab, Pascagoula, MS 39568 USA
来源：
FOOD CONTROL | 2000年 / 11卷 / 05期
关键词：
HACCP; food safety; critical control points; critical limits; pathogen reduction; regulatory; risk; verification; validation;
D O I：
10.1016/S0956-7135(99)00090-0
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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. (C) 2000 Published by Elsevier Science Ltd. All rights reserved.
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页码：387 / 401
页数：15
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