Evolution and Current Trends in HACCP and Risk Assessment
By Frank F. BustaABSTRACT
Risk assessment is an integral constituent of the series of activities that starts with Good Manufacturing Practices and culminates in microbiological criteria used for the management of microbial hazards for food in international trade. Risk assessment is the first of several key steps in managing hazards for foods. Initially the parameters and scope of the problem must be defined. Risk assessment next addresses hazard identification, including not only identification of the hazard, but also assessment of its impact on human health, and the determination of when, where, and how it has an impact on human health. Hazard identification can use LD50 or ID50 concepts, laboratory or challenge studies, and epidemiological studies or observation of related products in similar environments. Risk characterization takes place after defining the purpose for the activity, identifying the hazard, assessing the exposure, and predicting the dose response. Risk characterization integrates the sequential process to estimate the adverse effects likely to occur in the target population.
Subsequent to risk assessment, appropriate risk management steps should result in safe handling procedures and practices, food processing quality and safety assurance controls, and food quality and safety standards and criteria. Risk management is a responsibility of government regulatory agencies, industry, and the consumer. Risk communication is required to adequately address and respond to needs for criteria, hazards, risks, safety, and general concerns about food.
Risk assessment is only one integral component in a series of steps leading to the management of hazards for foods in international trade. The next step after risk assessment and food safety management involves establishing a food safety objective (FSO), i.e. a statement of the maximum level of a microbiological hazard in a food considered acceptable for consumer protection. The FSO is a risk management tool linking risk assessment and effective measures to control identified risks. The FSO should be achieved through the application of general principles of food hygiene and HACCP program. The FSO requires a performance criterion defined as the mandatory outcome of an action that assures that the FSO is met. The process criterion is subsequently established by defining the control parameters of actions that can be applied to achieve the performance criterion. It is imperative that adequate GMP's are in place and that a HACCP program be developed by industry to assure that the FSO has been achieved with the use of performance and process criteria. Finally, experts with experience in the food industry can establish microbiological criteria where appropriate.
The HACCP system is a well-established and tested program that was pioneered over 30 years ago and has become a principal food safety program around the world, recognized by many governments and Codex Alimentarius. HACCP is best when applied to every step in the food chain from raw material production through processing to retail sale and consumption by the consumer. The seven principles of HACCP are: (1). conduct a hazard analysis and identify preventive measures; (2). identify critical control points; (3). establish critical limits; (4). establish CCP monitoring requirements; (5). establish corrective actions to be taken; (6). establish verification procedures; (7). establish record keeping procedures. Benefits of HACCP revolve around it being (a). a preventative system fully compatible with Total Quality Management and ISO 9000, (b). a systematic approach to increase assurance of safety in a cost effective fashion, (c). recommended by regulatory agencies, and (d). encouraged by food processors and suppliers.
Microbiological criteria when appropriately applied, can be a useful means for ensuring safety and quality of foods, which in turn, elevates consumer confidence. It also can provide the food industry and regulatory agencies with guidelines for control of food processing systems. Internationally accepted criteria can advance free trade through standardization of food safety and quality requirements.
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