HACCP development and regulatory assessment in the United States of America

Hazard Analysis Critical Control Point (HACCP) is internationally recognize d as the best method of assuring product safety by controlling foodborne sa fety hazards. Currently, within the USA, the FDA has mandated HACCP for fis h and fishery products and is proposing mandating HACCP for fruit and veget able juices. The USDA has mandated Pathogen Reduction/HACCP requirements fo r meat and poultry processing, and the NMFS Seafood Inspection Program oper ates a voluntary HACCP program for seafood plants. The requirements for man datory implementation and proposed regulations represent a significant chan ge in the manner in which foods are regulated for food safety and necessita te a new understanding of the different roles and responsibilities between the food industries and the regulatory agencies within the USA. Each agency will approach the evaluation process differently given their unique legisl ative authorities and programmatic operations. Nevertheless, each agency ag rees that HACCP is the best food control system of choice and is committed to improve food safety requirements. (C) 2000 Published by Elsevier Science Ltd. All rights reserved.