title: Food safety and nutritional quality for the prevention of non communicable diseases: the Nutrient, hazard Analysis and Critical Control Point process (NACCP).
abstract: BACKGROUND
  The important role of food and nutrition in public health is being increasingly recognized as crucial for its potential impact on health-related quality of life and the economy, both at the societal and individual levels. The prevalence of non-communicable diseases calls for a reformulation of our view of food. The Hazard Analysis and Critical Control Point (HACCP) system, first implemented in the EU with the Directive 43/93/CEE, later replaced by Regulation CE 178/2002 and Regulation CE 852/2004, is the internationally agreed approach for food safety control. Our aim is to develop a new procedure for the assessment of the Nutrient, hazard Analysis and Critical Control Point (NACCP) process, for total quality management (TMQ), and optimize nutritional levels.
  
  
  METHODS
  NACCP was based on four general principles: i) guarantee of health maintenance; ii) evaluate and assure the nutritional quality of food and TMQ; iii) give correct information to the consumers; iv) ensure an ethical profit. There are three stages for the application of the NACCP process: 1) application of NACCP for quality principles; 2) application of NACCP for health principals; 3) implementation of the NACCP process. The actions are: 1) identification of nutritional markers, which must remain intact throughout the food supply chain; 2) identification of critical control points which must monitored in order to minimize the likelihood of a reduction in quality; 3) establishment of critical limits to maintain adequate levels of nutrient; 4) establishment, and implementation of effective monitoring procedures of critical control points; 5) establishment of corrective actions; 6) identification of metabolic biomarkers; 7) evaluation of the effects of food intake, through the application of specific clinical trials; 8) establishment of procedures for consumer information; 9) implementation of the Health claim Regulation EU 1924/2006; 10) starting a training program.
  
  
  CONCLUSIONS
  We calculate the risk assessment as follows: Risk (R) = probability (P) × damage (D). The NACCP process considers the entire food supply chain "from farm to consumer"; in each point of the chain it is necessary implement a tight monitoring in order to guarantee optimal nutritional quality.
authors.affiliation: Division of Clinical Nutrition and Nutrigenomics, Department of Biomedicine and Prevention, University of Rome "Tor Vergata", Via Montpellier 1, I-00133, Rome, Italy. laura.di.renzo@uniroma2.it.
authors.forename: Laura
authors.initials: L
authors.lastname: Di Renzo
authors.affiliation: CNR, ISN UOS of Pharmacology, Department of Pharmacology, University "Magna Graecia", 88021, Roccelletta di Borgia, (CZ), Italy. carmen.colica@libero.it.
authors.forename: Carmen
authors.initials: C
authors.lastname: Colica
authors.affiliation: Division of Clinical Nutrition and Nutrigenomics, Department of Biomedicine and Prevention, University of Rome "Tor Vergata", Via Montpellier 1, I-00133, Rome, Italy. alberto.carraro83@gmail.com.
authors.forename: Alberto
authors.initials: A
authors.lastname: Carraro
authors.affiliation: Department of Veterinary Medicine, University of Perugia, 06126, Perugia, Italy. bengi@mac.com.
authors.forename: Beniamino
authors.initials: B
authors.lastname: Cenci Goga
authors.affiliation: Division of Legal medicine and social security, Department of Biomedicine and prevention, University of Rome "Tor Vergata", 00133, Rome, Italy. marsella.luigi@gmail.com.
authors.forename: Luigi Tonino
authors.initials: LT
authors.lastname: Marsella
authors.affiliation: Department of Agricultural, Forestry and Food Sciences (DISAFA), University of Turin, 10095, Grugliasco, (TO), Italy. roberto.botta@unito.it.
authors.forename: Roberto
authors.initials: R
authors.lastname: Botta
authors.affiliation: Department of Drug and Science Technology, University of Turin, 10095, Grugliasco, (TO), Italy. marialaura.colombo@unito.it.
authors.forename: Maria Laura
authors.initials: ML
authors.lastname: Colombo
authors.affiliation: Department of Surgery and Medical Science, University "Magna Græcia", 88100, Germaneto, (CZ), Italy. gratteri@unicz.it.
authors.forename: Santo
authors.initials: S
authors.lastname: Gratteri
authors.affiliation: Department of Civil Engineering and Architecture, University of Udine, 33100, Udine, Italy. margherita.chang@uniud.it.
authors.forename: Ting Fa Margherita
authors.initials: TF
authors.lastname: Chang
authors.affiliation: Department of Civil Engineering and Architecture, University of Udine, 33100, Udine, Italy. maurizio.droli@uniud.it.
authors.forename: Maurizio
authors.initials: M
authors.lastname: Droli
authors.affiliation: Department of Agriculture, University of Naples "Federico II", 80055, Portici, (NA), Italy. francesca.sarlo@libero.it.
authors.forename: Francesca
authors.initials: F
authors.lastname: Sarlo
authors.affiliation: Division of Clinical Nutrition and Nutrigenomics, Department of Biomedicine and Prevention, University of Rome "Tor Vergata", Via Montpellier 1, I-00133, Rome, Italy. delorenzo@uniroma2.it.|"Nuova Annunziatella" Clinic, 00147, Rome, Italy. delorenzo@uniroma2.it.
authors.forename: Antonino
authors.initials: A
authors.lastname: De Lorenzo
mesh_terms: D019587:Dietary Supplements; D005062:European Union; D005502:Food; D005506:Food Contamination / Q000517:prevention & control; D059022:Food Safety; D014644:Genetic Variation; D064088:Hazard Analysis and Critical Control Points; D006801:Humans; D009753:Nutritive Value; D011336:Probability; D016730:Program Development; D011786:Quality Control; D011788:Quality of Life; D018570:Risk Assessment