1/30/2020 HACCP and Other Regulatory Approaches to Prevention of Foodborne Diseases - ScienceDirect

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Foodborne Infections and Intoxications (Fourth Edition)

Food Science and Technology

2013, Pages 497-510

Chapter 35 - HACCP and Other Regulatory Approaches to

Prevention of Foodborne Diseases
Neal D. Fortin
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https://doi.org/10.1016/B978-0-12-416041-5.00035-4 Get rights and content

Science-based, preventive regulation was slow in coming to food law. It took more than half a
century from the development of Hazard Analysis and Critical Control Point (HACCP) in the
1950s for Congress to direct the Food and Drug Administration (FDA) to apply
comprehensive, science-based, preventive controls across the food supply. Full
implementation will likely take several years, but the FDA Food Safety Modernization Act
(FSMA) signed into law on January 4, 2011, provides FDA with a mandate to shift the focus of
the FDA from primarily reacting to food safety problems to prevention.

This chapter summarizes the evolution of science-based risk control systems into food
regulation in the United States beginning with the development of HACCP and finishing with
enactment of the Food Safety Modernization Act. Key points of the HACCP regulation for
seafood, meats and poultry, juices, and FSMA risk control plans are covered. Finally, the
chapter provides advice on compliance with these control systems.

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Keywords
HACCP; HAPCP; risk control plans; FDA; USDA; FSIS; food law; food safety;
regulation

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1/30/2020 HACCP and Other Regulatory Approaches to Prevention of Foodborne Diseases - ScienceDirect

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