Hazard Analysis and Critical Control Point (HACCP) and Food Safety Management Systems (2024)

Dlamini, B. C., & Adetunji, A. I. (2023). Hazard Analysis and Critical Control Point (HACCP) and Food Safety Management Systems. In Food Safety and Toxicology: Present and Future Perspectives (pp. 243-262). de Gruyter. https://doi.org/10.1515/9783110748345-011

Dlamini, Bhekisisa C. ; Adetunji, Adeoluwa I. / Hazard Analysis and Critical Control Point (HACCP) and Food Safety Management Systems. Food Safety and Toxicology: Present and Future Perspectives. de Gruyter, 2023. pp. 243-262

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title = "Hazard Analysis and Critical Control Point (HACCP) and Food Safety Management Systems",

abstract = "The occurrence of foodborne diseases continues to be a burden to developed and developing economies in the world. Globalization, changing consumer habits, emerging pathogens and antimicrobial resistance are adding pressure to food safety management systems. HACCP is globally recognized as a system that effectively control food safety hazards. However, its success depends on several factors such as proper implementation and maintenance and whether it is tailored towards control of hazards that are specific to a food business. Considering this, the effectiveness of any food safety management system must be continuously evaluated. Firstly, this chapter will introduce HACCP and its implementation requirements. Further, the challenges to successful implementation of a HACCP system are discussed as well as recent developments to HACCP system implementation. Lastly, tools that can be used to evaluate the effectiveness of a food safety management system that is based on the HACCP system are discussed.",

author = "Dlamini, {Bhekisisa C.} and Adetunji, {Adeoluwa I.}",

note = "Publisher Copyright: {\textcopyright} 2023 Walter de Gruyter GmbH, Berlin/Boston.",

year = "2023",

month = jan,

day = "1",

doi = "10.1515/9783110748345-011",

language = "English",

isbn = "9783110748338",

pages = "243--262",

booktitle = "Food Safety and Toxicology",

publisher = "de Gruyter",

address = "Germany",

}

Dlamini, BC & Adetunji, AI 2023, Hazard Analysis and Critical Control Point (HACCP) and Food Safety Management Systems. in Food Safety and Toxicology: Present and Future Perspectives. de Gruyter, pp. 243-262. https://doi.org/10.1515/9783110748345-011

Hazard Analysis and Critical Control Point (HACCP) and Food Safety Management Systems. / Dlamini, Bhekisisa C.; Adetunji, Adeoluwa I.
Food Safety and Toxicology: Present and Future Perspectives. de Gruyter, 2023. p. 243-262.

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

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T1 - Hazard Analysis and Critical Control Point (HACCP) and Food Safety Management Systems

AU - Dlamini, Bhekisisa C.

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PY - 2023/1/1

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N2 - The occurrence of foodborne diseases continues to be a burden to developed and developing economies in the world. Globalization, changing consumer habits, emerging pathogens and antimicrobial resistance are adding pressure to food safety management systems. HACCP is globally recognized as a system that effectively control food safety hazards. However, its success depends on several factors such as proper implementation and maintenance and whether it is tailored towards control of hazards that are specific to a food business. Considering this, the effectiveness of any food safety management system must be continuously evaluated. Firstly, this chapter will introduce HACCP and its implementation requirements. Further, the challenges to successful implementation of a HACCP system are discussed as well as recent developments to HACCP system implementation. Lastly, tools that can be used to evaluate the effectiveness of a food safety management system that is based on the HACCP system are discussed.

AB - The occurrence of foodborne diseases continues to be a burden to developed and developing economies in the world. Globalization, changing consumer habits, emerging pathogens and antimicrobial resistance are adding pressure to food safety management systems. HACCP is globally recognized as a system that effectively control food safety hazards. However, its success depends on several factors such as proper implementation and maintenance and whether it is tailored towards control of hazards that are specific to a food business. Considering this, the effectiveness of any food safety management system must be continuously evaluated. Firstly, this chapter will introduce HACCP and its implementation requirements. Further, the challenges to successful implementation of a HACCP system are discussed as well as recent developments to HACCP system implementation. Lastly, tools that can be used to evaluate the effectiveness of a food safety management system that is based on the HACCP system are discussed.

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Dlamini BC, Adetunji AI. Hazard Analysis and Critical Control Point (HACCP) and Food Safety Management Systems. In Food Safety and Toxicology: Present and Future Perspectives. de Gruyter. 2023. p. 243-262 doi: 10.1515/9783110748345-011