The Experts below are selected from a list of 237681 Experts worldwide ranked by ideXlab platform
Wayne Schlosser - One of the best experts on this subject based on the ideXlab platform.
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Hazard Analysis and critical control point haccp history and conceptual overview
Risk Analysis, 2002Co-Authors: Karen L Hulebak, Wayne SchlosserAbstract:The concept of Hazard Analysis and Critical Control Point (HACCP) is a system that enables the production of safe meat and poultry products through the thorough Analysis of production processes, identification of all Hazards that are likely to occur in the production establishment, the identification of critical points in the process at which these Hazards may be introduced into product and therefore should be controlled, the establishment of critical limits for control at those points, the verification of these prescribed steps, and the methods by which the processing establishment and the regulatory authority can monitor how well process control through the HACCP plan is working. The history of the development of HACCP is reviewed, and examples of practical applications of HACCP are described.
Patrice Prognon - One of the best experts on this subject based on the ideXlab platform.
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the application of Hazard Analysis and critical control points and risk management in the preparation of anti cancer drugs
International Journal for Quality in Health Care, 2009Co-Authors: Brigitte Bonan, Nicolas Martelli, Malik Berhoune, Marielaure Maestroni, Laurent Havard, Patrice PrognonAbstract:Objective. To apply the Hazard Analysis and Critical Control Points method to the preparation of anti-cancer drugs. To identify critical control points in our cancer chemotherapy process and to propose control measures and corrective actions to manage these processes.
Adopted August - One of the best experts on this subject based on the ideXlab platform.
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Hazard Analysis and critical control point principles and application guidelines
Journal of Food Protection, 1998Co-Authors: Adopted AugustAbstract:: The HACCP Subcommittee of the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) has prepared a revision of the document "Hazard Analysis and Critical Control Point System" that was adopted by the Committee in 1992. The Committee retained the previous seven HACCP principles but made their wording more concise; revised and added definitions such as those for Hazard, verification, and validation; included new sections on prerequisite programs, education and training, and implementation and maintenance of the HACCP plan; revised and provided a more detailed explanation of the application of HACCP principles, especially Hazard Analysis and verification; and added or revised Appendices such as new examples of prerequisite programs and an additional decision tree for identifying critical control points (CCPs).
Peter Charles Quantick - One of the best experts on this subject based on the ideXlab platform.
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technical barriers to Hazard Analysis critical control point haccp
Food Control, 2001Co-Authors: Pedro Javier Panisello, Peter Charles QuantickAbstract:Abstract During the last three decades, Hazard Analysis Critical Control Point (HACCP) has been progressively introduced and applied for the benefit of the food industry. However, it should be recognised that HACCP systems have not been homogeneously implemented across all food industry sectors. Reasons for not implementing, maintaining and updating HACCP programmes cannot be explained purely in terms of unwillingness by manufacturers but rather by the presence of technical barriers that may impede the application of the system. Technical barriers represent all those practices, attitudes and perceptions that negatively affect the understanding of the HACCP concept and hence the proper and effective implementation and maintenance of the HACCP principles. This paper describes the potential barriers that may impede the correct use of HACCP before it has been implemented, during the process of implementation and after it has been implemented. Until barriers impeding HACCP have been resolved, HACCP systems will not be implemented throughout the whole food chain and it will not be able to reach its full potential as prerequisite for the international trade of foodstuffs.
Karen L Hulebak - One of the best experts on this subject based on the ideXlab platform.
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Hazard Analysis and critical control point haccp history and conceptual overview
Risk Analysis, 2002Co-Authors: Karen L Hulebak, Wayne SchlosserAbstract:The concept of Hazard Analysis and Critical Control Point (HACCP) is a system that enables the production of safe meat and poultry products through the thorough Analysis of production processes, identification of all Hazards that are likely to occur in the production establishment, the identification of critical points in the process at which these Hazards may be introduced into product and therefore should be controlled, the establishment of critical limits for control at those points, the verification of these prescribed steps, and the methods by which the processing establishment and the regulatory authority can monitor how well process control through the HACCP plan is working. The history of the development of HACCP is reviewed, and examples of practical applications of HACCP are described.
