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Hazard Analysis and Critical Control Point (HACCP) History and Conceptual Overview

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  • Karen L. Hulebak
  • Wayne Schlosser

Abstract

The concept of Hazard Analysis and Critical Control Point (HACCP) is a system that enables the production of safe meat and poultry products through the thorough analysis of production processes, identification of all hazards that are likely to occur in the production establishment, the identification of critical points in the process at which these hazards may be introduced into product and therefore should be controlled, the establishment of critical limits for control at those points, the verification of these prescribed steps, and the methods by which the processing establishment and the regulatory authority can monitor how well process control through the HACCP plan is working. The history of the development of HACCP is reviewed, and examples of practical applications of HACCP are described.

Suggested Citation

  • Karen L. Hulebak & Wayne Schlosser, 2002. "Hazard Analysis and Critical Control Point (HACCP) History and Conceptual Overview," Risk Analysis, John Wiley & Sons, vol. 22(3), pages 547-552, June.
    • Handle: RePEc:wly:riskan:v:22:y:2002:i:3:p:547-552
    DOI: 10.1111/0272-4332.00038
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    Cited by:

    1. Amirhossein Mokhtari & H. Christopher Frey, 2005. "Sensitivity Analysis of a Two‐Dimensional Probabilistic Risk Assessment Model Using Analysis of Variance," Risk Analysis, John Wiley & Sons, vol. 25(6), pages 1511-1529, December.
    2. Sandra Hoffmann & Lydia Ashton & Jae‐Wan Ahn, 2021. "Food safety: A policy history and introduction to avenues for economic research," Applied Economic Perspectives and Policy, John Wiley & Sons, vol. 43(2), pages 680-700, June.
    3. Liu, Feng & Rhim, Hosun & Park, Kwangtae & Xu, Jian & Lo, Chris K.Y., 2021. "HACCP certification in food industry: Trade-offs in product safety and firm performance," International Journal of Production Economics, Elsevier, vol. 231(C).
    4. Mark Diesendorf & David Roser & Haydn Washington, 2023. "Analyzing the Nuclear Weapons Proliferation Risk Posed by a Mature Fusion Technology and Economy," Energies, MDPI, vol. 16(3), pages 1-15, January.
    5. H. Christopher Frey, 2002. "Introduction to Special Section on Sensitivity Analysis and Summary of NCSU/USDA Workshop on Sensitivity Analysis," Risk Analysis, John Wiley & Sons, vol. 22(3), pages 539-545, June.
    6. Grazyna Wieteska, 2012. "Quality management systems and their role in risk management emerging in the supply chain (System zarzadzania jakoscia i ich rola w zarzadzaniu ryzykiem pojawiajacym siê w lancuchu dostaw)," Problemy Zarzadzania, University of Warsaw, Faculty of Management, vol. 10(37), pages 139-159.
    7. Michele F. Panunzio & Antonietta Antoniciello & Alessandra Pisano & Giovanna Rosa, 2007. "Evaluation of HACCP Plans of Food Industries: Case Study Conducted by the Servizio di Igiene degli Alimenti e della Nutrizione (Food and Nutrition Health Service) of the Local Health Authority of Fogg," IJERPH, MDPI, vol. 4(3), pages 1-5, September.

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