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Journal of Dairy Science Vol. 80 No. 12 3449-3452
© 1997 by American Dairy Science Association ®
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HACCP (Hazard Analysis Critical Control Points): Is It Coming to the Dairy?

James S. Cullor 1

1 Dairy Food Safety Laboratory, Veterinary Medicine Teaching and Research Center, University of California, Tulare 93274

The risks and consequences of foodborne and waterborne pathogens are coming to the forefront of public health concerns, and strong pressure is being applied on agriculture for immediate implementation of on-farm controls. The FDA is considering HACCP (Hazard Analysis Critical Control Points) as the new foundation for revision of the US Food Safety Assurance Program because HACCP is considered to be a science-based, systematic approach to the prevention of food safety problems. In addition, the implementation of HACCP principles permits more government oversight through requirements for standard operating procedures and additional systems for keeping records, places primary responsibility for ensuring food safety on the food manufacturer or distributor, and may assist US food companies in competing more effectively in the world market. With the HACCP-based program in place, a government investigator should be able to determine and evaluate both current and past conditions that are critical to ensuring the safety of the food produced by the facility. When this policy is brought to the production unit, the impact for producers and veterinarians will be substantial.

Key Words: Hazard Analysis Critical Control • Points • HACCP • food safety

Submitted on September 18, 1996
Accepted on June 5, 1997




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