Wallace, Carol Anne, Holyoak, Lynda, Powell, S and Dykes, Fiona Clare (2014) HACCP – the difficulty with Hazard Analysis. Food Control, 35 (1). pp. 233-240.
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Official URL: http://dx.doi.org/10.1016/j.foodcont.2013.07.012
HACCP is a key element of modern food safety management practice such that design, implementation, control and management of HACCP systems are crucial to the production of safe food products. Whilst it is widely accepted that food companies should apply HACCP, understanding of the factors impacting successful HACCP application is limited and this knowledge is important to the delivery of systems that will control all relevant food safety hazards. HACCP principle 1, Conduct a Hazard Analysis, forms a central pillar of any HACCP plan since hazards need to be identified, analysed and understood before effective control measures can be specified. However limited guidance is available to HACCP teams on exactly how to approach the application of this principle. This paper discusses an investigation into the application of HACCP principle 1 by HACCP teams operating within manufacturing sites of a multinational food company. Using a combination of HACCP knowledge testing and HACCP plan assessment, the study identified weaknesses in knowledge of significant hazard identification and errors in the hazard analysis process, including errors in application of structured risk evaluation methods. Findings suggest that this is an area of difficulty for HACCP teams and that further detailed guidance in the application of this HACCP principle is urgently needed.
|Uncontrolled Keywords (separate with ;):||Hazard analysis; HACCP; HACCP principle application; Food safety; Risk assessment; HACCP effectiveness|
|Schools:||Faculty of Health and Wellbeing > School of Community Health and Midwifery|
Faculty of Health and Wellbeing > School of Sport and Wellbeing
Faculty of Science and Technology > School of Psychology
|Deposited By:||Nicola Crossland|
|Deposited On:||26 Sep 2014 10:50|
|Last Modified:||17 May 2016 12:50|
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