Process Control in the Food Industry - HACCP

Process Control in the Food Industry - HACCP - Process...

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Process Control in the Food Industry: The FDA’s HACCP Approach 1 The 1993 outbreak of food borne illness caused by the E. coli O157:H7 pathogen focused the attention of the public, the Congress, and USDA on the fact that the common system of meat and poultry inspection based on visible detection did not address the major cause of food borne illness, which is invisible pathogens. Traditionally, industry and regulators have depended on spot-checks of manufacturing conditions and random sampling of final products to ensure safe food. This approach, however, tends to be reactive, rather than preventive. New challenges to the U.S. food supply have prompted FDA to consider adopting a new approach, called HACCP (pronounced has-sip). HACCP stands for Hazard Analysis and Critical Control Points. It is a system of process control that was developed jointly between Pillsbury and the National Aeronautic and Space Administration to reduce the risk of microbial contamination during space travel, and has been adopted in many industries. HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. It is similar to failure mode and effect analysis in that it considers
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Process Control in the Food Industry - HACCP - Process...

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