HACCP pp 97-104 | Cite as

Control Points and Critical Control Points

  • John Humber


Control points are an integral part of a food processor’s comprehensive product control system and can be used, together with HACCP, to help ensure that the consumer receives a safe food product with consistently good quality. The integration of control points with HACCP to maintain the safety and quality of foods has been described by Sperber (1991).


Control Point Food Processor Foodborne Illness Critical Control Point Mortality Weekly Report 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. American Butter Institute/National Cheese Institute, (ABI/NCI). 1990. Total Quality Systems Handbook—HACCP. (Ed.) R.H. Ellinger. ABI/NCI, Washington, DC.Google Scholar
  2. Bryan, F.L. 1990. Application of HACCP to ready-to-eat chilled foods. Food Technol. 45(7): 70–77.Google Scholar
  3. Chilled Foods Association, (CFA). 1990. Technical Handbook for the Chilled Foods Industry. CFA, Atlanta, GA.Google Scholar
  4. Corlett, D.A. and Stier, R.F. 1991. Risk assessment within the HACCP system. Food Control. 2: 71–72.CrossRefGoogle Scholar
  5. National Archives and Records Administration (NARA). 1990. Code of Federal Regulations. NARA, 21 CFR Parts 100 to 169. U.S. Government Printing Office, Washington, DC.Google Scholar
  6. National Food Processors Association, (NFPA). 1989. Guidelines for the Development, Production, Distribution & Handling of Refrigerated Foods. NFPA, Washington, DC.Google Scholar
  7. International Commission on Microbiological Specifications for Foods. (ICMSF). 1988. Microorganisms in Foods. 4. Application of the Hazard Analysis Critical Control Point System to Ensure Microbiological Food Safety and Quality. Blackwell Scientific Publications, London.Google Scholar
  8. National Academy of Services (NAS). 1985. An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients. NAS. National Research Council. National Academy Press, Washington, DC.Google Scholar
  9. National Advisory Committee on Microbiological Criteria for Foods (NACMCF). 1990. HACCP Principles for Food Production. USDA-FSIS Information Office, Washington DC.Google Scholar
  10. Sperber, W.H. 1991. The modern HACCP system. Food Technol. 45(6): 116–120.Google Scholar
  11. US Department of Agriculture (USDA). 1989. A Margin of Safety: the HACCP Approach to Food Safety Education. USDA-FSIS Washington, DC.Google Scholar
  12. US Department of Agriculture, (USDA). 1990a. Q&A—HACCP Questions and Answers—Part II. USDA-FSIS, Washington, DC.Google Scholar
  13. US Department of Agriculture, (USDA). 1990b. Summary of Public Hearings and Written Comments on Hazard Analysis and Critical Control Point Systems. USDA-FSIS, Washington, DC.Google Scholar

Copyright information

© Van Nostrand Reinhold 1992

Authors and Affiliations

  • John Humber

There are no affiliations available

Personalised recommendations