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

D. McSwane, R. Linton

    Research output: Contribution to journalReview article

    15 Scopus citations

    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 (US)
    Pages (from-to)15-18
    Number of pages4
    JournalJournal of Environmental Health
    Volume62
    Issue number6
    StatePublished - Jan 1 2000

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    ASJC Scopus subject areas

    • Public Health, Environmental and Occupational Health
    • Management, Monitoring, Policy and Law
    • Health, Toxicology and Mutagenesis

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