Agriculture Reference
In-Depth Information
global sourcing of raw materials and distribution of food products has also driven the need
for a standard food safety program that is acceptable by the international community.
HACCP's basic premise is focused on the prevention of food safety problems rather than
controlling them. Although HACCP is primarily helpful in the processing of safe food, it is
also applicable to raw materials suppliers. The benefi ts of HACCP include reducing the risk
of manufacturing and selling unsafe products, an increased awareness of hazards in the
workplace, and better product quality. The HACCP system consists of seven principles,
which describe how to establish, implement, and maintain the system in an operation. The
principles are outlined below:
1. Conduct a hazard analysis. Prepare a list of steps in the process where signifi cant haz-
ards occur and describe the preventative measures.
2. Identify the Critical Control Points in the process.
3. Establish Critical Limits for preventative measures associated with each identifi ed
Critical Control Point.
4.
Establish Critical Control Point monitoring requirements. Establish procedures from the
results of monitoring to adjust the process and maintain control.
5.
Establish corrective actions to be taken when monitoring indicates a deviation from an
established critical limit.
Plate 14.2
Strawberries
Seasonality and perishability of agricultural products present real challenges for operations and
logistics managers in the food and agribusiness markets. Photo courtesy of USDA Natural
Resources Conservation Service.
