HACCP (Hazard Analysis and Critical Control Points) was conceived as a means of establishing the risk of Salmonella from foods in the early 1960s. The system, which has been called ‘a common sense approach to food safety,” has really only received the attention it deserves in the past three to five years. This increased attention happened to coincide with regulatory agencies'statements of intent to evaluate HACCP as a means of assuring the safety of foods produced in meats and seafood operations, respectively.Developing and implementing HACCP in a food plant or throughout a corporation is a long‐term commitment. Maintaining the system and modifying as needed is absolutely essential HACCP principle. Rapid microbiological methods are among the more valuable tools available to companies who are considering implementing HACCP or have already done so. Potential and real applications of these technologies include risk assessment on ingredients, processing systems, and the plant, setting of limits for development of CCP's, some monitoring, evaluation of deviations, and verifying that the system is indeed working as designed. They can also be used by the HACCP team to evaluate any changes or proposed changes to the s
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