Application of Hazard Analysis Critical Control Points (HACCP) to Organic Chemical Contaminants in Food

ISSN： 1040-8398

Source： Critical Reviews in Food Science and Nutrition, Vol.42, Iss.2, 2002-03, pp. : 123-149

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Abstract

Referee: Dr. Michael Voldrich, Dept. of Food Preservation and Meat Technology, Institute of Chemical Technology, Technicka 3, 166 28 Praha 7, Czech Republic Hazard Analysis Critical Control Points (HACCP) is a systematic approach to the identification, assessment, and control of hazards that was developed as an effective alternative to conventional end-point analysis to control food safety. It has been described as the most effective means of controlling foodborne diseases, and its application to the control of microbiological hazards has been accepted internationally. By contrast, relatively little has been reported relating to the potential use of HACCP, or HACCP-like procedures, to control chemical contaminants of food. This article presents an overview of the implementation of HACCP and discusses its application to the control of organic chemical contaminants in the food chain. Although this is likely to result in many of the advantages previously identified for microbiological HACCP, that is, more effective, efficient, and economical hazard management, a number of areas are identified that require further research and development. These include: (1) a need to refine the methods of chemical contaminant identification and risk assessment employed, (2) develop more cost-effective monitoring and control methods for routine chemical contaminant surveillance of food, and (3) improve the effectiveness of process optimization for the control of chemical contaminants in food.