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United States Department of Agriculture

Agricultural Research Service

Research Project: EGG PROCESSING SAFETY, QUALITY AND SECURITY

Location: Egg Safety and Quality

Title: Introduction to the Principles of HACCP

Author
item Jones, Deana

Submitted to: National Egg Quality School Proceedings
Publication Type: Proceedings
Publication Acceptance Date: April 30, 2010
Publication Date: May 7, 2010
Citation: Jones, D.R. 2010. Introduction to the Principles of HACCP. National Egg Quality School Proceedings.VI:28-32.

Technical Abstract: HACCP is an acronym for Hazard Analysis and Critical Control Point and was initially developed by the Pillsbury Company and NASA. They utilized this program to enhance the safety of the food for manned space flights. The USDA-FSIS implemented the HACCP approach to food safety in the meat and poultry industries beginning in 1998. An assessment of the program was published by the Office of the Inspector General in June 2000. (http://www.usda.gov/oig/webdocs/haccp.pdf) HACCP is a food safety program. It is not meant to deal with quality issues directly. Quality assurance programs should handle those issues. There are potential changes on the horizon for meat and poultry HACCP. You can stay informed about these changes by visiting: http://www.fsis.usda.gov/Regulations_&_Policies/index.asp. There are several prerequisite programs associated with HACCP. As previously discussed, Standard Sanitation Operating Procedures (SSOPs) and Good Manufacturing Practices (GMPs) are examples of prerequisite programs. Development of a flow diagram, product descriptions, and product ingredient lists are also examples of prerequisite information needed to successfully develop a HACCP plan. It is important to remember that they are not principles of HACCP. Before beginning any HACCP process, a flow diagram of the process should be developed. Assessment of hazards can be performed easiest with the aid of a flow diagram. Be sure to include not only where ingredients enter the process, but also packaging materials and product storage. Once the flow chart is complete, it is a good idea to walk through the processing line to review the diagram. It is very easy to overlook a step when it is process you work with everyday. It is also a good idea to have someone else review the flow diagram to ensure that your process is clearly represented. If an inspector or auditor ever needs to refer to the flow diagram, you want to make sure they understand what it says.

Last Modified: 4/22/2014
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