Analysis Critical Control Points (HACCP)
A Reference Resource List
Compiled by Emerson Library
2002 Journal Citations:
Need for Quality Control Programs in the Baking Industry. (2002) Cereal Foods World (47) 7:339.
When a successful quality
program is introduced into a bakery, it means that there is a much better chance of
producing uniform and high quality products. Tools
that can be used include hazard analysis and critical control point (HACCP) programs and
independent auditors. Implementing a quality
control program can help ensure food safety and consumer
Stauffer, John E. Hurdle Technology. (2002) Cereal Foods World (47) 4:154-155.
processing technologies give both challenges and opportunities in the field of quality
assurance. The new processes should be used
to hurdle technology. U.S. food regulations
use the HACCP approach for food safety. The
article includes some of the history of HACCP such as important milestones in its
acceptance. High-pressure processing also is
an important technology that is used to kill microorganisms in foods. Irradiation is used for the preservation of food. One of the delays of this technology is the
publics fear of it. There are unlimited
possibilities with these technologies to help meet the demands for safe and wholesome food
2003 Journal Citations:
Lopez, Stephanie R. Hazard Analysis Critical Control
Point. (2003) AIB Research Technical
Bulletin (25) 11:1-6.
Critical Control Point (HACCP) is a successful way of ensuring that products do not pose a
risk to the health of the consumers. HACCP is
a systematic approach that assesses the risks of a product or process and then determines
the controls that are necessary to get rid of or minimize the risk. HACCP started being used by food processors in
1959 and was developed by Dr. Howard Bauman of Pillsbury.
The author discusses the overview of HACCP, definitions used in HACCP, and the
seven principles in HACCP.
Stivers, Jordan. Custom Blenders: Are They Right For
You? (2003) AIB Research Technical
Bulletin (25) 3:1-8.
In 1991, AIB published a
technical bulletin that discussed internal nuts and bolts of a prepared mix company,
quality control, economics, and blending procedures and conditions. The author uses this technical bulletin to update
the information. Stiver discusses the
advantages custom blenders for bakeries, restaurants, and almost any food related
business. Stivers also includes a table that
summarizes a lot of the problems that are faced by food service industries and what can
alleviate problems by outsourcing certain dry blends.
The author also discusses HACCP and allergens.
The seven basic elements of HACCP are mentioned and how allergens are becoming more
2004 Journal Citations:
Chilton, Jeff. HACCP
Technology and Services: Taking HACCP to the Next Level. (2004) Food Quality (11) 1:24-26, 32, 34.
HACCP is a living document that must change
as the company changes. The author discusses
how HACCP means food safety, required reassessments,, what to do after the foundation of
the program is completed, monitoring and record keeping, and HACCP services that are
Giese, James. FDA
Issues Juice Processing Safety Guidelines. (2004)
Food Technology (58) 4:17.
The FDA released their first
edition of Juice HACCP Hazards and Control Guidance.
More information can be found at www.cfsan.fda.gov/~dms/juicgu10.html.
2005 Journal Citations:
Bliedung, Fred. HACCP
for Bakeries. (March/April 2005) Baking
Buyer (17) 2: 63-64,
66, 68, 70.
stresses how food safety programs are important for bakery businesses regardless if they
are big or small. He also discusses Good
Manufacturing Practices and Hazard Analysis Critical Control Points programs that
customers are demanding to have in place. This
is a trend that does like it will continue. Included
are benefits, examples, and what makes up the programs.
DeSorbo, Mark A. HACCP
Horsepower. (February/March 2005) Food
Quality (12) 1:24-26, 28, 30.
Compliance has forced the pharmaceutical
industry to conform to set standards. The
food industry also has to increase performance capabilities, provide accountability,
traceability, and security at each step in the supply chain. These issues are addressed in Title 21 CFR Part
11. There is a federal regulation allowing
companies to use electronic records and signatures. After
the FDA helps the pharmaceutical industry to comply with Part 11, the food industry will
Page last updated
July 5, 2005
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