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Hazard Analysis Critical Control Points (HACCP)

A Reference Resource List

Compiled by Emerson Library Staff



2002 Journal Citations:


Bruinsma, Bernard.  “The 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 satisfaction.


Stauffer, John E.  “Hurdle Technology.”  (2002) Cereal Foods World (47) 4:154-155.

New 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 public’s fear of it.  There are unlimited possibilities with these technologies to help meet the demands for safe and wholesome food products.              


2003 Journal Citations:


Lopez, Stephanie R.  “Hazard Analysis Critical Control Point.”  (2003) AIB Research Technical Bulletin (25) 11:1-6.

Hazard Analysis 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 important.



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 available.


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


2005 Journal Citations:


Bliedung, Fred.  “HACCP for Bakeries.”  (March/April 2005) Baking Buyer (17) 2: 63-64, 66, 68, 70.

The author 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 be next.


Page last updated July 5, 2005


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