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Evolution and Current Trends in HACCP and Risk Assessment

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Abstract
  • International concerns over food safety have accelerated the evolution and implementation of HACCP and risk assessment. Risk assessment and HACCP are constituents of the overall risk analysis process. Risk analysis includes risk management and risk communication in addition to risk assessment. Risk assessment is an integral constituent of the series of activities that starts with Good Manufacturing Practices and culminates in microbiological criteria used for the management of microbial hazards for food in international trade. Good Manufacturing Practices (GMP’s) or Good Hygienic Practices (GHP’s) address the possible contamination or adulteration of foods. These practices consider: (1). personnel; (2). plants and grounds; (3). sanitary operations; (4). sanitary facilities and controls; (5). equipment and utensils; (6). processes and controls; (7). warehousing and distribution. A valid program of risk assessment , HACCP, and microbiological criteria must rest on a comprehensive foundation of effective GMP’s. The subsequent risk analysis process involves risk assessment, risk management, and risk communication.
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  • Busta, F.F. Evolution and Current Trends in HACCP and Risk Assessment. In: Microbehavior and Macroresults:Proceedings of the Tenth Biennial Conference of the International Institute ofFisheries Economics and Trade, July 10-14, 2000, Corvallis, Oregon, USA.Compiled by Richard S. Johnston and Ann L. Shriver. InternationalInstitute of Fisheries Economics and Trade (IIFET), Corvallis, 2001.
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  • Corvallis, Oregon, USA
Proceedings Editors
  • Johnston, Richard S.
  • Shriver, Ann L.
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  • International Institute of Fisheries Economics and TradeU.S. National Marine Fisheries ServiceMG Kailis Group
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Peer Reviewed
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