HACCP plan development and assessment: A review

Journal of Muscle Foods

Volumn 13, Issue 4, 2002, Pages 313-330

  Quinn, B P ^a   Marriott, N G ^a  

^a VIRGINIA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CALIBRATION; FOOD PRODUCTS; HAZARDS; SANITATION;

FOOD SAFETY;

FOOD PRESERVATION;

EID: 0036954416     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2002.tb00339.x     Document Type: Article

References (39)

1. ABABOUCH, L. 2000. The role of government agencies in assessing HACCP. Food Control 11(2), 137-142.
2. ADAMS, C.E. 1998. Maximizing value from HACCP: Managing food safety for the business. Food Australia 50(7), 332-333.
3. ANON. 2000. Regulatory assessment of HACCP: Internal reviews as done by industry. World Food Regulative Rev. 8, 27-31.
4. APHA. 2001. Compendium of Methods for the Microbiological Examination of Foods. 4th Ed., American Public Health Association, Washington, D.C.
5. ARAMOUNII, F.M., BOYLE, E.A.E. and YOUGT, L.R. 1996. Introduction to the Hazard Analysis Critical Control Point (HACCP) Concept in a small meat-processing plant. Dairy, Food Environ. Sanit. 16(6), 431-439.
6. BAUMAN, H. 1990. HACCP: Concept, development, and application. Food Technol. 44(5), 156-158.
7. BERNARD, D.T., COLE, W.R., GOMBAS, D.E., PIERSON, M.D., SAVAGE, R., TOMPKIN, R.B. and WOODEN, R.P. 1997. Developing HACCP plans: Overview of examples for teaching. Dairy, Food Environ. Sanit. 17(6), 338-343.
8. BOWERS, P. 1998. It's a second shot at HACCP implementation. Poul. Sci. 6(60), 20-21, 24-26.
9. BROWN, M.H., GILL, C.O., HOLLINGSWORTH, J., NICKETLSON, R., SEWARD, S., SHERIDAN, J.J., STEVENSON, T., SUMNER, J.L., THENO, D.M., USBORNE, W.R. and ZINK, D. 2000. The role of microbiological testing in systems for assuring the safety of beef. Intern. J. Food Microbiol. 62(1-2), 7-16.
10. EISEL, W.G., LINTON, R.H. and MURIANA, P.M. 1997. A survey of microbial levels for incoming raw beef, environmnet sources, and ground beef in a red meat processing plant. Food Microbiol. 14, 273-282.
11. FDA Web Page. 1999. HACCP: A State-of-the-Art Approach to Food Safety. http://vm.cfsan.fda.gov/̃Ird/bghaccp.html.
12. Food Safety and Inspection Service, USDA, 1996. Pathogen reduction; Hazard Analysis and Critical Control Point (HACCP) systems; Final rule. Register 61, 38806-38944.
13. Food Safety and Inspection Service Web Page. 2000. SSOP/HACCP: An Overview. http://www.fsis.usda.gov/ofo/hrds/slaugh/depproce/ssophaccpppt/sld004.htm.
14. GOMBAS, D.E. 1998. HACCP implementation by the meat and poultry Industry. A survey. Dairy, Food Environ. Sanit. 18(5), 288-293.
15. GRIFFITH, C.J., DAVIDSON, C.A., PETERS, A.C. and FIELDING, L.M. 1997. Towards a strategic cleaning assessment programme: hygiene monitoring and ATP luminometry, and options appraisal. Food Sci. Technol. Today 11(1), 15-24.
16. ILLSLEY, R.A., JACKSON, E.D., McRAE, K.B. and FEIRTAG, J.M. 2000. A comparison of commercial ATP bioluminescence hygiene monitoring systems with standard surface monitoring techniques in a baking facility. Dairy, Food Environ. Sanit. 20(7), 552-526.
17. KING, P. 1992. Implementing a HACCP program. Food Mat. 27(12), 54, 56, 58.
18. KVENBERG, J.E., STOLFA, D., STRINGFELLOW, D. and GARRETT, E.S. 2000. HACCP development and regulatory assessment in the United States of America. Food Control 11, 387-401.
19. KYRIAKIDES, A.L. and PATEL, P.D. 1994. Rapid Analysis Techniques in Food Microbiology. pp. 196-227, Blackie Academic & Professional, London.
20. LUPIN, H.M. 2000. Internal auditing of HACCP-based systems in the fishery industry. INFOFISH Intern. 4, 56-64.
21. MAYES, T. 1994. HACCP training. Food Control 5(3), 190-195.
22. MAYES, T. 1999. How can the principles of validation and verification be applied to hazard analysis? Food Control 10(4/5), 277-279.
23. MORTIMORE, S. 2000. An example of some procedures used to assess HACCP systems within the food manufacturing industry. Food Control 11(5), 403-413.
24. nd Ed. Aspen Publishers, Gaithersburg, MD.
25. MOTARJEMI, Y. and KAFERSTEIN, F. 1999. Food safety, hazard analysis and critical control pint and the increase in foodborne diseases: a paradox? Food Control 10(4/5), 325-333.
26. NACMCF. 1998. Hazard analysis and critical control point principles and application guidelines. J. Food Prot. 61, 762-775.
27. rd Ed. pp. 5-23, The Food Processors Institute, Washington, D.C.
28. QUINN, B.P., MARRIOTT, N.G., ALVARADO, C.Z., EIGEL, W.N. and WANG, H. 2002. HACCP plan assessment of Virginia meat and poultry processing plants. Dairy, Food Environ. Sanit. 22(11), 858-867.
29. RUDGE, C. and WHEELOCK, V. 2000. Getting the grips with HACCP. Int. Food Hygiene. 11(4), 9-10.
30. SNYDER, O.P. 1991. HACCP in the retail food industry. Dairy, Food Environ. Sanit. 11(2), 73-81.
31. SOHRAB. 1999. Risk assessment a pre-requisite for application of HACCP in food industries. Indian Food Packer 53(4), 43-50.
32. SPERBER, W.H. 1991. The modern HACCP system. Food Technol. 45(6), 116, 118, 120.
33. SPERBER, W.H. 1999. The Role of validation in HACCP plans. Dairy, Food Environ. Sanit. 19(12), 912, 920.
34. STEVENSON, K.E. 1990. Implementing HACCP in the food industry. Food Technol. 44(5), 179-180.
35. STIER, R.F. 1998. GMPs, can we learn from the US? Food Manufacture 73(10), 46-48.
36. SWANSON, K.M.J. and ANDERSON, J.E. 2000. Industry perspectives on the use of microbial data for hazard analysis and critical control point validation and verification. J. Food Prot. 63(6), 815-818.
37. TOMPKIN, R.B. 1994. HACCP in the meat and poultry industry. Food Control 5(3), 153-161.
38. TOMPKIN, R.B. 1995. In HACCP in Meat, Poultry and Fish Processing (Advances in meat research series, Vol. 10) pp. 72-108, Blackie Academic & Professional, London.
39. rd Ed., pp. 81-84, The Food Processors Institute, Washington, D.C.