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Article

Rooney, James J.; Kilkelly, Jenny   (2002, ASQ)   ABS Consulting, Knoxville, TN; ABS Group, Singapore

Quality Progress    Vol. 35    No. 2
QICID: 15301    February 2002    pp. 25-32
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Article Abstract

Despite concerted efforts by the food industry to comply with federal food safety regulations, the number of food safety incidents has been steadily increasing. Hazard Analysis and Critical Control Points (HACCP) is a quality management system that addresses food safety through the analysis and control of biological, chemical, and physical hazards from farm to table. HACCP attempts to prevent problems rather than react to problems in the final product. It enables the food processor to identify potential sources of contamination and take preventative measures to reduce or eliminate potential risks. The essential elements of HACCP are continuous monitoring, documentation, and process improvement. The Food and Drug Administration is considering adopting HACCP as the food safety standard for the entire food industry, and is currently conducting voluntary pilot programs at a number of processing facilities. Presently, FDA HACCP regulations apply to the manufacture of fruit and vegetable juices and to seafood processing. A case study examines hazards associated with the production of cold smoked whole loin marlin and discusses options for their control. The study looks at all potential hazards, from the receipt of the raw fish throughout processing and distribution of the finished product. Useful techniques are examined that helped the HACCP team formulate its approach. Sidebar articles discuss food safety incidents around the world, ASQ's CQA-HACCP certification requirements, and the U.S. Dept. of Agriculture's commitment to food safety and HACCP.

Keywords

Food products,Case study,Quality management (QM),Quality assurance (QA),Product safety,Process control,Hazard analysis critical control point (HACCP), food safety


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