ABSTRACT
In its practical sense, Hazard Analysis Critical Control Point (HACCP) simplifies public health protection by identifying the critical control points and providing meaningful ways to monitor them. New York state began implementing an HACCP food service program in 1985. Their experience has shown that sanitarians quickly learn the concept, and they just as quickly learn how to identify critical control points and monitoring procedures in a minimal amount of time. The HACCP approach assesses the flow of food through the establishment and, following needed changes, provides a mechanism to frequently monitor food processing industry operations. Foodborne disease outbreak investigations should include hazard analysis critical control point evaluations to identify factors that contribute to outbreaks, rather than inspections for sanitary code violations. A critical control point is an operation or a step of an operation at or by which preventive or control measures can be exercised that will eliminate, prevent, or minimize a hazard that has occurred prior.
