Читать книгу Clinical Guide to Fish Medicine - Группа авторов - Страница 162

Hazard Analysis and Critical Control Point (HACCP) programs can be applied to the entire food handling pathway from harvest, catch, or manufacturing through animal consumption (Schmidt et al. 2006). These can help ensure food safety with regard to biological (pathogenic micro‐organisms or parasites), chemical (natural toxins, pesticides, drug residues, manufactured chemicals), or physical contamination (foreign objects). HACCP programs involve the following steps:

1 Identify potential hazards or risks within the system.

2 Identify critical control points in the system where hazards could occur.

3 Establish critical limits for each potential hazard.

4 Establish monitoring of the control points.

5 Establish corrective measures when critical limits are exceeded.

6 Develop record‐keeping and verification methods.

To ensure the best‐quality diets, each facility should develop their own HACCP programs and ask their vendors to share their HACCP programs. Readers are referred to Schmidt et al. (2006) and Henry et al. (2010) for further discussions on developing and implementing HACCP programs.