ABSTRACT
The two important components of the national advisory committee on microbiological criteria for foods-hazard analysis critical control point (HACCP) program are prerequisite program controls and food process controls. When all prerequisite programs are functioning, the product can be produced in accordance with this HACCP procedure. The Process Step column lists the steps for the production line preparation/processing of the product sequentially. When management decides to use a new technology for processing food and understands government critical limits for surviving microorganisms, management can implement a hazard control program to assure that, “from farm to fork,” the food will be safe when consumed. In order to estimate how much illness or injury can be expected from exposure(s) to a given risk agent, and to assist in judging whether these consequences are great enough to require increased management or regulation, a risk assessment or analysis should be conducted as a part of a HACCP program.
