HACCP does not work from Farm to Table |
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| Affiliation: | 1. Food Safety Management Consultant, Nyon, Switzerland;2. University of Central Lancashire, Preston, UK;3. Land O’Lakes, Inc., St. Paul, MN, USA;1. Department of Agricultural Science, College of Agriculture, Family Sciences and Technology, Fort Valley State University, Fort Valley, GA 31030, USA;2. Department of Economics, College of Arts and Sciences, Fort Valley State University, Fort Valley, GA 31030, USA;3. Agricultural Research Station, College of Agriculture, Family Sciences and Technology, Fort Valley State University, Fort Valley, GA 31030, USA |
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| Abstract: | Because of its inability to detect hazards that occur a low incidence, the quality control system was supplanted by the HACCP system to provide assurance of food safety. The global use and success of the HACCP system in the food processing industry created false expectations that it could be used successfully in all steps of the food supply chain, from Farm to Table. However, the lack of definitive critical control points that could eliminate or control identified hazards prevents the effective use of HACCP in all steps of the supply chain. Food safety measures can be used at each step in the supply chain, but most of these measures will be prerequisite programs rather that critical control points from a HACCP system. To better focus on the application of effective food safety control measures, we must communicate in terms of “Farm to Table Food Safety”, rather than “Farm to Table HACCP”. |
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