HACCP: Past, Present and Future Challenges

摘要

ICMSF's book 4: "Application of the HACCP system to assure microbiological safety and quality", was the first major publication on HACCP from farm to fork. Since many hygiene measures have an effect on a product's safety no difference was made between CCP's for safety and for hygienic quality. Since the Codex Alimenta-rius adopted the HACCP system its concept was limited to agents in the food that could harm the consumer of biological, chemical and physical nature. The levels of microbiological agents that are considered to be acceptable will in future be linked to the concept of Food Safety Objectives (FSOs). FSOs, as expressions of Appropriate Levels of Protection (ALOPs), will facilitate international trade of food as governed by the WTO/SPS agreement. However, many aspects of mutual recognition of food inspection systems, ALOPs, FSO's, and HACCP need to be worked out further before they become effective in international food safety management.