3 replies to this topic

[Simon]

Food Safety Live 2015

Live Debate 1: HACCP 2020 – a 5 year modernization plan
 
Hazard analysis and critical control points or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs control measures to reduce these risks to a safe level. HACCP helped to keep astronauts healthy in the early space missions of the 1960’s and since then has been adopted widely by the global food supply chain. In recent years little has changed with the HACCP methodology. This session examines the traditional HACCP methodology and discusses its strengths and weaknesses and presents ideas on where a modern, fully functioning HACCP plan should be heading over the next five years.
 
Post your questions and comments below.

[Simon]

Thanks Karen, I am adding your comment and the others we are receiving for consideration by the speakers.

 

See you at Food Safety Live 2015.

 

Regards,

Simon

[MarkB]

I don't believe that HACCP has delivered food safetyin many of the plants where it has been implemented as we are still seeing many food safety incidents.  Is this because it is not implemented properly, because pre-requisite programs are not managed effectively or some other reason?