Issues and concerns in HACCP development and implementation for retail food operations

D. McSwane, R. Linton

    Research output: Contribution to journalArticle

    15 Citations (Scopus)

    Abstract

    The Hazard Analysis Critical Control Point (HACCP) system has become the most widely accepted program for controlling food safety. HACCP programs for manufactured foods have focused on eliminating or reducing foodborne hazards by controlling time, temperature, pH, and the water activity of the food. Control of personal hygiene, cleaning, and sanitizing are addressed through prerequisite good manufacturing practices (GMPs). Implementation of HACCP systems in retail food establishments is a relatively new concept. Successful implementation may require that retail food establishments overcome a variety of barriers. Some examples of barriers are the unique aspects of retail food operations, which may require a HACCP program unlike those traditionally used by food processors; failure to make a HACCP program simple and user friendly; disagreement about the role of regulatory personnel in HACCP programs; the need for complex record keeping; language or cultural variations; high employee turnover; and the need for product-specific versus process-specific HACCP methods. Ultimately, however, retail food establishments must effectively control those factors that contribute to foodborne illness. They can do so by combining the ability of HACCP to prevent time and temperature abuse with standard operating procedure that promote good personal hygiene, control of cross-contamination, and proper sanitation.

    Original languageEnglish
    Pages (from-to)15-18
    Number of pages4
    JournalJournal of Environmental Health
    Volume62
    Issue number6
    StatePublished - 2000

    Fingerprint

    Hazard Analysis and Critical Control Points
    critical analysis
    Hazards
    hazard
    Food
    food
    Hygiene
    hygiene
    Personnel Turnover
    Temperature
    Aptitude
    Foodborne Diseases
    Sanitation
    Food Safety
    Personnel
    food safety
    Food safety
    sanitation
    Language
    turnover

    ASJC Scopus subject areas

    • Environmental Science(all)
    • Environmental Chemistry
    • Public Health, Environmental and Occupational Health

    Cite this

    Issues and concerns in HACCP development and implementation for retail food operations. / McSwane, D.; Linton, R.

    In: Journal of Environmental Health, Vol. 62, No. 6, 2000, p. 15-18.

    Research output: Contribution to journalArticle

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