Meat+Poultry - August 2020 - 66

FOOD SAFETY

Critical control
HACCP provides processors with the
tools they need to keep food safe
BY K I M B E R L I E C LYM A | kc l y m a @ s o s l a n d.c o m

HAZARD

ANALYSIS

W

hen it comes to food safety,
HACCP is a household word
- so much so that many
might forget that it actually stands for
Hazard Analysis Critical Control Point.
This management system has been part
of the meat and poultry industry for decades and has helped guide food safety
systems and policies and procedures in
the industry since its creation.

CRITICAL

MEAT+POULTRY: What is HACCP?
When was it developed, and why?
Kerri Gehring: HACCP is a process
control system designed for food
safety. It was originally started, or the
credits are given for it originally being
started back when NASA was going
to send manned space flights and they
wanted to protect the astronauts from
foodborne illness. They worked with

7 Principles of HACCP
1. Conduct a hazard analysis
2. Identify Critical Control
Points (CCP)
3. Establish critical limits

66

Monitor CCPs
Establish corrective action
Verification
Record keeping

Pillsbury, the National Department of
Defense and several others to develop
a preventive control concept to apply
to food safety. It is based on the seven
principles and those principles allow
individuals or companies to identify
food safety hazards and then establish
controls for them.
We went for many years with only
a few companies using it, then over
time more companies started using
HACCP. From a mandatory standpoint,
eventually we had both FDA and the

MEAT+ POULTRY | 08.20 | www.meatpoultry.com

POINTS

USDA mandating HACCP. FDA was
the first to mandate the program for
seafood in December 1995. And then
USDA mandated it for meat and poultry
in July 1997.
M+ P: What is the International HACCP
Alliance? When was it created, and
what is its purpose?
Gehring: The International HACCP
Alliance is a non-profit corporation
that was founded in March 1994 to help
the industry prepare for mandatory
HACCP. The Alliance represents
multiple commodities and sectors of
the food industry, and its mission is to
promote public health and food safety
by facilitating uniform development
and implementation of HACCP/food
safety programs from farm to table.
One of the primary activities of the
HACCP Alliance is accrediting HACCP
training programs. The board approved
curricula for the following courses:
Executive HACCP, Introductory
HACCP, Train-the-Trainer HACCP,
HACCP Inspection Model Programs
(HIMP) and Advanced HACCP. The
Accreditation Committee developed
guidelines for an Alliance Accreditation
Program that were approved by the
board of directors in August 1995.
The program establishes criteria for

Truffelpix - stock.adobe.com

In addition to her role as a
professor in the Department of Animal
Science at Texas A&M University,
Kerri Gehring is also the chief
executive officer of the International
HAACP Alliance, a non-profit food
safety organization designed to
accredit HAACP training programs in
the industry.
MEAT+POULTRY spoke with
Gehring to learn more about the history
of HACCP and the Alliance and how
both have evolved through the years.

4.
5.
6.
7.

CONTROL


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Meat+Poultry - August 2020

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