The HACCP concept: specification of criteria using quantitative risk assessment

Abstract An important aspect of the hazard analysis critical control point (HACCP) system is the specification of criteria (setting of critical limits) to ensure that the activities at a specified critical control point (CCP) are under control. An approach is presented here that allows criteria to be specified in relation to potentially hazardous microorganisms. It is based on the identification of such organisms, and information on numbers present in (raw) food materials. Storage tests, microbiological challenge testing and mathematical models are tools to predict growth or death of these organisms during processing and post distribution on handling. Thus, information can be obtained on the likely bacterial load at the time of consumption. Ultimately, quantitative risk assessment can be used to judge acceptance or non-acceptance of the product. If microbial levels are acceptable, criteria can be established at specific CCPs. This implies a complete description of activities at each CCP and takes account of parameters such as temperature, time, water activity and pH.