Ropkins, K., Ferguson, A. and Beck, A.J. (2003) Development of hazard analysis and critical control points (HACCP) procedures to control organic chemical hazards in the agricultural production of raw food commodities. Critical Reviews in Food Science and Nutrition, 43 (3). pp. 287-317. ISSN 1549-7852Full text available as:
Available under licence : See the attached licence file.
Hazard Analysis by Critical Control Points (HACCP) is a systematic approach to the identification, assessment and control of hazards in the food chain. Effective HACCP requires the consideration of all possible hazards, i.e., chemical, microbiological and physical. However, current procedures focus primarily upon microbiological and physical hazards, and, to date, chemical aspects of HACCP have received relatively little attention. Consequently, this report discusses the application of HACCP to organic chemical contaminants and the particular problems that are likely to encounter within the agricultural sector. It also presents generic templates for the development of organic chemical contaminant HACCP procedures for selected raw food commodities, i.e., cereal crops, raw meats and milk.
|Copyright, Publisher and Additional Information:||© 2003 Taylor and Francis. This is an author produced version of a paper published in Critical Reviews in Food Science and Nutrition. Uploaded in accordance with the publisher's self-archiving policy.|
|Keywords:||Hazard Analysis by Critical Control Points, HACCP, organic chemical hazards, raw foods, agricultural sector.|
|Institution:||The University of Leeds|
|Academic Units:||The University of Leeds > Faculty of Environment (Leeds) > Institute for Transport Studies (Leeds)|
|Depositing User:||Adrian May|
|Date Deposited:||03 May 2007|
|Last Modified:||17 Jul 2014 18:56|
|Publisher:||Taylor and Francis|