General Health Issues
What Is Hazard Analysis Critical Control Point
Program And Can It Be Applied To Animal
Bhushan Jayarao, Extension Veterinarian
Department of Veterinary Science,
Pennsylvania State University
Council for Agricultural Science and Technology esti
mated that microbial foodborne disease cases in the United
States are likely to range from 6.5 million to 33 million an
nually and deaths as high as 9,000 each year. Furthermore,
recent estimates indicate that the cost of foodborne illnesses
ranges from $5 billion to $22 billion dollars annually.
The demographic picture of the U.S. is changing rapidly,
with an increasing number of elderly people, organ trans
plant recipients, AIDs patients, and individuals immuno
compromised by disease or chemotherapy who are more
susceptible to foodborne pathogens. Taking the overall pic
ture into consideration, safety of the food supply remains a
high priority for consumers, producers, processor, veteri
narians, and regulatory agencies.
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To protect the food supply and assure food safety, the
Food and Drug Administration has adopted a food safety
system. The new system is known as Hazard Analysis and
Critical Control Point, or HACCP (pronounced hassip) was
first developed nearly 30 years ago for astronauts. HACCP
is defined as a systematic approach to be used in food pro
duction as a means to assure food safety.
The HACCP system has been widely recognized as the
preferable system for assuring food safety. It has been en
dorsed by many national and international scientific
groups, corporations, government agencies and academic
organizations. The system is now widely used to assure food
safety of low-acid canned foods, fruits and vegetable juices,
seafood, poultry, beef and pork products.
Based on its success, the FDA intends to use HACCP
throughout other areas of the food industry, including both
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