HACCP development and regulatory assessment in the United States of America

Kvenberg, John E.; Stolfa, Patricia; Stringfellow, Dorothy; Garrett, Elizabeth

doi:10.1016/s0956-7135(99)00090-0

Cited by 27 publications

(18 citation statements)

References 2 publications

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“…For example, the hazard analysis and critical control point (HACCP) process is a prevention-based approach mandated by the USDA (for meat) and the FDA (for juice and seafood) that identifies and monitors food safety hazards at key points along the supply chain (71,76,81). Although HACCP programs may aid in reducing foodborne contamination (192), they are not fail-safe, and industry participation is voluntary for products other than meat, juice, and seafood (156).…”

Section: Microbial and Chemical Contaminationmentioning

confidence: 99%

Food System Policy, Public Health, and Human Rights in the United States

Shannon

Kim

McKenzie

et al. 2015

Annu. Rev. Public Health

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The US food system functions within a complex nexus of social, political, economic, cultural, and ecological factors. Among them are many dynamic pressures such as population growth, urbanization, socioeconomic inequities, climate disruption, and the increasing demand for resourceintensive foods that place immense strains on public health and the environment. This review focuses on the role that policy plays in defining the food system, particularly with regard to agriculture. It further examines the challenges of making the food supply safe, nutritious, and sustainable, while respecting the rights of all people to have access to adequate food and to attain the highest standard of health. We conclude that the present US food system is largely unhealthy, inequitable, environmentally damaging, and insufficiently resilient to endure the impacts of climate change, resource depletion, and population increases, and is therefore unsustainable. Thus, it is imperative that the US embraces policy reforms to transform the food system into one that supports public health and reflects the principles of human rights and agroecology for the benefit of current and future generations.

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Section: Microbial and Chemical Contaminationmentioning

confidence: 99%

Food System Policy, Public Health, and Human Rights in the United States

Shannon

Kim

McKenzie

et al. 2015

Annu. Rev. Public Health

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“…In Europe this was emphasized by the European Union Council Directive 93/43 (1993) on the hygiene of foodstuffs that states that food business operators shall identify any steps in their activities critical to ensuring that adequate procedures are identified, implemented, maintained and reviewed on the basis of HACCP principles (Lupin, 1999: [16] ). Within the USA (Kvenberg, 2000: [17] ), the Food and Drug Administration (FDA) of the United States has mandated HACCP for seafoods and is proposing mandating HACCP for facilities producing fruit and vegetable juices (FDA, 1998).…”

Section: Hazard Analysis Critical Control Point (Haccp)mentioning

confidence: 99%

Quality Systems in the Fresh Fruit Export Industry

Netterville¹,

Adendorff

2012

The South African Journal of Industrial Engineering

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The fresh fruit export industry has traditionally relied heavily on end point inspection to achieve quality. In response to several changes in international markets and concerns over the inability of end point inspection to ensure product safety and quality, many codes of practice and quality standard have been developed specifically for the food industry. This article reviews the principles and practicalities of implementation of the standards which have achieved international recognition. Producers and packers face technical challenges integrating these systems into a holistic management system while this may also present a significant entry barrier for smaller producers who lack the resources and expertise. OPSOMMINGDie varsvrugteuitvoerbedryf maak tradisioneel gebruik van eindpuntinspeksie vir die handhawing van gehalte. Twyfel oor die doeltreffendheid van hierdie vorm van inspeksie ten opsigte van veiligheid en gehalte in die konteks van internasionale markte het tot gevolg gehad dat verskeie gebruikskodes vir die voedselbedryf tot stand gekom het. Die beginsels en praktiese implementering van hierdie standaarde wat internasionale erkenning geniet, word hierin behandel. Produsente en verpakkers ondervind tegniese uitdagings oor hoe die standaarde in 'n holistiese bestuurstelsel geïntegreer kan word, gesien die problematiek van marktoetrede vir klein produsente sonder kundigheid en voldoende bronne.

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“…The Ministry of Agriculture and Fisheries in New Zealand (Lee & Hathaway, 2000), and the Canadian Food Inspection Agency in Canada (Gagnon, McEachern, & Bray, 2000) are examples of other agencies responsible for HACCP regulatory audits. Also in the US, HACCP regulation is delegated to various legislative bodies like the United States Department of Agriculture, the Food and Drug Administration and the National Marine Fisheries Service (Kvenberg, Stolfa, Stringfellow, & Garrett, 2000).…”

Section: Philippine Bqihsmentioning

confidence: 99%

HACCP certification of food services in Philippine inter-island passenger vessels

Azanza

2006

Food Control

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HACCP development and regulatory assessment in the United States of America

Cited by 27 publications

References 2 publications

Food System Policy, Public Health, and Human Rights in the United States

Food System Policy, Public Health, and Human Rights in the United States

Quality Systems in the Fresh Fruit Export Industry

HACCP certification of food services in Philippine inter-island passenger vessels

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