An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients (1985) / Chapter Skim
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11 Plans of Action for Implementation of the HACCP System and of Microbiological Criteria for Foods and Food Ingredients
11 Plans of Action for Implementation of the HACCP System and of Microbiological Criteria for Foods and Food Ingredients
Pages 329-336
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From page 329... ...
The regulations should identify the basic elements of the HACCP system and provide for ready availability of industry monitoring records that relate to critical control points and other appropriate information for review by regulatory inspection personnel. The regulations should not specify details of the application of the HACCP system.
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From page 330... ...
It is anticipated, however, that the principles and considerations set forth in this report will provide guidance to those commercial organizations that need to use microbiological criteria in their food safety and quality control programs. Since it is industry's responsibility to provide safe food of acceptable quality, it should be industry's prerogative to design and implement the means by which such responsibility can be met to the satisfaction of regulatory agencies, or more broadly, the consuming public.
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From page 331... ...
The proposal resulted in predominantly adverse reaction, as amply documented in the Federal Register and other publications. The standards were not purported to bear any relationship to safety.
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From page 332... ...
Subsequently, due to lack of "sufficient resources to promulgate and enforce additional microbiological quality standard regulations," the agency stated its intention to "issue microbiological quality standards as recommendations or regulations as appropriate" and encouraged voluntary adoption by industry and state authorities of standards developed and recommended by the agency. Accordingly, standards for three seafood products (frozen fish sticks, fish cakes, and crab cakes)
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From page 333... ...
Army Natick Research and Development Center, being the primary federal agencies having the responsibility of assuring that foods available to their constituencies are safe and of acceptable quality, jointly should establish an ad hoc Commission on Microbiological Criteria for Foods.
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From page 334... ...
The commission should present its recommendations to the federal agency having primary jurisdiction for the safety and quality of the food or food ingredient involved. The federal agency should take the necessary steps to promulgate regulations embodying the recommended criteria and to promote uniform adoption of the criteria by state and municipal regulatory agencies if it deems it appropriate to do so.
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From page 335... ...
The plan of action for implementation of microbiological criteria that embodies the general principles and considerations presented in this report will lead to a coordinated national program for the establishment and application of microbiological criteria for foods that will enhance food protection programs of federal, state, and municipal agencies as well as those of the military and of industry. The subcommittee recommends that action be taken to implement these plans at the earliest opportunity.
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