Re: SANET-MG Digest - 15 Nov 2002 to 16 Nov 2002 - Special issue (#2002-60)

From: Aquatfs@AOL.COM
Date: Sat Nov 16 2002 - 20:14:22 EST


In a message dated 11/16/2002 4:12:45 PM Pacific Standard Time,
LISTSERV@LISTS.IFAS.UFL.EDU writes:


> I'll second the point you made about the need to begin at the
> beginning and end at the end. By why split hairs in the middle?

Douglas, I don't mean to split hairs. However, I am concerned that HACCP has
sometimes been used to perpetuate poor quality food. I know that you intend
to use the concept wisely, but from a consumer point of view, it is difficult
to differentiate "good" HACCP from "bad" HACCP. One bone of contention in the
food industry is whether HACCP should be extended beyond the walls of the
plant. One interpretation of HACCP would involve minimizing the levels of
pathogens in the incoming raw materials. Another interpretation would be
based on having a kill step that can accommodate any level of pathogens in
the incoming raw materials. Theoretically, the pathogen levels in the
finished product could be the same. My question is: should consumers prefer
to eat food that was made from materials that were grown pathogen free, or
should they prefer food rendered "safe" through the use of pathogen reducing
technologies such as irradiation? Unless I am wrong, both plants would have
legitimate HACCP plans in place and produce pathogen levels acceptable for
commerce. I also believe that both plants would meet the criteria set forth
in your list of HACCP principles. Finally, the reason I am so picky about the
HACCP concept is that many food plants have legitimized their processing
methods by having a HACCP plan. While the concepts of HACCP are straight
forward, the implementation leaves room for error. The quality of the HACCP
plan is limited by the company's understanding of their process and their
ability to implement the plan. Again, I am not directing this at you and your
intentions. I am concerned that implementing HACCP in the organic food
industry will the same very positive and negative results as in the
mainstream food industry.

Alan Ismond, P.Eng.
Aqua-Terra Consultants


.



This archive was generated by hypermail 2.1.5 : Wed Apr 23 2003 - 16:57:32 EDT