Risk assessment: a means for linking HACCP plans and public health.
HACCP plan adoption has greatly enhanced the food industry's ability to systematically design programs to ensure the microbiological safety of foods. Yet, this widening acceptance of the HACCP system has revealed several areas where its application is limited due to reliance on qualitative consideration of hazards and their control. In particular, HACCP planning is limited both conceptually and practically by its inability to quantify the potential combined influence of multiple control-point deviations and to relate the successful operation of a HACCP system to a measurable public-health impact. Recent advances in quantitative microbiological risk assessment appear to offer a means of overcoming these limitations. The integration of HACCP plans with the development of dynamic risk-assessment models offers a means for considering the entire farm-to-table continuum and for relating food-manufacturing operations to public health goals. Such capabilities may be critical to establishing equivalence among HACCP systems.
Buchanan
R L
RL
U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038, USA.
Whiting
R C
RC
D005511:Food Handling / Q000592:standards; D005513:Food Inspection / Q000379:methods / Q000592:standards; D005516:Food Microbiology; D018857:Food Packaging / Q000592:standards; D005525:Food-Processing Industry / Q000592:standards*; D005517:Foodborne Diseases / Q000517:prevention & control*; D006801:Humans; D008828:Microbiological Techniques / Q000592:standards*; D011634:Public Health; D018570:Risk Assessment; D012308:Risk Management