Americans have become increasingly concerned about food safety. Incidences of food-borne illness are receiving more attention as consumers have become more aware of new pathogens that threaten all of us.
The Hazard Analysis and Critical Control Points system (HACCP) was developed to focus specifically on food safety. A major focus of the new HACCP system is “from farm to table.” In short, everyone is responsible for safe food products.
The primary factor in the implementation of HACCP is a shift toward reliance on systems rather than individual defect. Taking a systems approach involves looking at all parts of the food handling and preparation process, step by logical step. It is a preventive maintenance plan rather than a fix-it-when-it-breaks attitude.
HACCP is a concept as well as a method of operation. When it comes to pathogens, “sight, smell, and taste” just do not get it done. We must have control over the process, the raw materials, the environment, and the people, beginning as early in the food production system as possible. A very important component of the HACCP system is the change between past and future regulatory oversight. Having a HACCP plan will:
See Appendix 5: HACCP: Origins — how the regulatory agencies are starting to focus on the benefits of HACCP.
Finally, since we all want to provide safe food of acceptable quality to the public, it should be the retail stores’ responsibility to design and implement the means by which such responsibility can be met to the satisfaction of regulatory agencies, or more importantly, the consuming public.