Development of Hazard Analysis by Critical Control Points (HACCP) Procedures to Control Organic Chemical Hazards in the Agricultural Production of Raw Food Commodities

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 chemical, microbiological, and physical hazards. However, current procedures focus primarily on microbiological and physical hazards, while chemical aspects of HACCP have received relatively little attention. In this article we discuss the application of HACCP to organic chemical contaminants and the problems that are likely to be encountered in agriculture. We also present generic templates for the development of organic chemical contaminant HACCP procedures for selected raw food commodities, that is, cereal crops, raw meats, and milk. Referee: Dr. Michal Voldrich, Department of Food Preservation, Institute of Chemical Technology, Technikca 6, 166 28 Prague 6, Czech Republic