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HACCP pp 115-125 | Cite as

HACCP System in Regulatory Inspection Programs: Case Studies of the USDA, USDC, and DOD

  • Catherine E. Adams
  • E. Spencer Garrett
  • Martha Hudak-Roos
  • E. Jeff Rhodehamel
  • Dale D. Boyle

Abstract

The HACCP system has been utilized by certain food companies for several years. The system’s application has been limited in the public sector; however, many expert scientific bodies promoted its use as a tool for regulatory programs to control food safety. The National Academy of Sciences (NAS 1985) included strong recommendations for HACCP application in regulatory programs in its 1985 report entitled, “An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients.” The NAS was requested in 1980 by four federal regulatory agencies to examine the potential applications for microbiological criteria in foods. The recommendation that resulted was to apply HACCP as an optimal system for preventing food safety problems. Specifically, the NAS report (NAS 1985) stated that HACCP “provides a more specific and critical approach to the control of microbiological hazards in foods than that provided by traditional inspection and quality control approaches . . .”

Keywords

Critical Control Point National Marine Fishery Service National Advisory Committee Microbiological Criterion Inspection Program 
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.

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References

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Copyright information

© Van Nostrand Reinhold 1992

Authors and Affiliations

  • Catherine E. Adams
  • E. Spencer Garrett
  • Martha Hudak-Roos
  • E. Jeff Rhodehamel
  • Dale D. Boyle

There are no affiliations available

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