M01030: Global HACCP implementation in meat producing countries
Thursday 24 November 2005
This research project will undertake a review of Hazard Analysis and Critical Control Point (HACCP) implementation in major meat-producing countries, highlighting any link to public health and identifying verification procedures.
Background
Mandatory HACCP is now well established in the meat industry. However, the approaches to interpretation, implementation, evaluation and verification differ widely from country to country, and even within the European Union. Additionally, attempts to link HACCP implementation in meat production and improvements to public health also varies between countries.
A review of unpublished and published information will provide the Food Standards Agency with information sourced from a wide range of individual experts and external sources worldwide that can be compared with the meat sector in the United Kingdom.
Research Approach
Each country expert will prepare an extensive report that will include:
- up-to-date statistical data on HACCP implementation in the meat sector, particularly among small meat plants, and key drivers
- recent developments in the legislative framework towards regulatory HACCP
- a review of the of the perceived and evidence-based links between HACCP implementation and improvements in public health
- a review of procedures used to verify HACCP in meat plants
The information from each of these reports will be collated and where possible comparative analysis will be undertaken in order to draw comparisons between countries and try to establish best practice on HACCP implementation and verification procedures.
Results and findings
Although information on HACCP implementation in meat producing countries was found to be limited, this review was able to draw some tentative conclusions:
- Two major factors have lead to the adoption of HACCP systems; the introduction of legislation that requires food businesses to operate procedures based on HACCP and also pressure from supermarkets for suppliers to provide assurance of the safety of meat products
- The costs of implementing HACCP systems can be significant, particularly for smaller businesses, and is considered to be the major constraint to adoption of HACCP systems. Consequently few small food businesses have been pro-active in establishing HACCP and often have done the minimum to comply with legislative requirements
- Evidence of the link between HACCP implementation and improved public health is extremely limited. Research in the US and Australia has shown improvements in the microbial quality of red meat and poultry as a result of mandatory HACCP implementation. However, this can not be directly correlated to improvements in public health due to the possibility of food contamination at different stages in the supply chain
- Difficulties in interpreting microbial test results for HACCP verification purposes were highlighted during the UK survey, which was carried out as part of this project. Moreover, a case is made for numerous deficiencies in the EU verification approach compared to the US. In particular the EU approach does not specify pathogen performance standards and has no science-based performance criteria due to a lack of baseline data pre-HACCP
Further research would be required to understand the impact of HACCP implementation in terms of the benefits and costs. Research into factors that motivate and/or constrain HACCP implementation in the context of existing regulatory regimes and other government actions aimed at improving meat hygiene could also be undertaken.
Dissemination information
The final report is available from the FSA Library and Information centre.
To obtain a copy, please contact the Enquiry Desk, Dr Elsie Widdowson Library and Information Services, Food Standards Agency (tel: 020 7276 8181/8182 or email: library&info@foodstandards.gsi.gov.uk)
Contact: For any enquiries concerning this research project, please contact the relevant Programme contact or email science@foodstandards.gsi.gov.uk