PubMed · 2609488
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D J Miller. 1989-12-09. Increasing consumer confidence.. https://pubmed.ncbi.nlm.nih.gov/2609488/
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The Hazard Analysis Critical Control Point (HACCP) approach is becoming increasingly recognised as a valuable means of identifying and controlling hazards in the food production process, and thereby ensuring that food reaching the consumer is safe. The central feature of HACCP analysis is the determination of critical control points (CCPs)--those stages in the process which must be controlled to ensure the safety of the product. Once identified, a monitoring system is set up for each CCP to ensure that correct procedures are maintained and actions taken if CCP criteria are not achieved. The chief advantage of HACCP is that it is proactive; it aims to prevent problems occurring. Although HACCP is most readily applied to manufacturing processes, attempts are being made to adapt the system to other sectors of the food industry, such as catering.
Food safety issues have been headline news frequently in recent years. A review of food legislation was started in 1984 and led to the Food Safety Act 1990. This Act, which may prove to be the last major piece of independent British food law, provides food authorities with new powers to prevent the distribution of contaminated food and ensure that proper practices are being carried out by food businesses, and establishes a registration system for food businesses. Other developments include a new system for the inspection of food premises and plans to introduce a requirement for hygiene training for food handlers. The process of European harmonisation will require a further series of changes--forthcoming proposals provide for quality standards for laboratories, and more frequent inspection requirements covering a wide range of products.
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