In the last issue, the subject of whether or not it would be possible and feasible to put ISO and HACCP in establishments was discussed. Continuing that discussion, there are three salient issues with the combination of HACCP and ISO in regards to regulations:
- Would the establishment consider the combination of both of these systems worth whatever the cost may be incurred?
- Will the combination increase food safety more than the current system that is used? It is interesting to note that FSIS reports a decline in pathogens and that CDC reports a decline in the number of people ill from key pathogens, even though this decline may not be present every year.
- How feasible is it to put ISO into the regulations concerning food, food sanitation, or food safety? That is, how will ISO improve the mission of FSIS, which is to ensure establishments are producing safe, wholesome, unadulterated products?
In an article “Is Michigan Food Supply Safe?” by Robin Usborne Milsap, of the Michigan Agricultural Experimental Station, the responsibility of making food safe falls on processors, regulatory agencies and consumers.
As well, bringing all foods under HACCP is recommended. But the article brings into question whether or not consumers care about this second point. In a study cited by Drs. Leslie Bourquin and Toby Ten Eck, it is uncertain whether people even understand HACCP. Educating people is important to assure that principles of HACCP are completely applied from farm to table.
But involvement of consumers is only one of the issues that will affect the success of HACCP in food industries. Again, education of food industries in HACCP is vital, because there is often a lack of understanding on the workings of HACCP. Industry in general does not like HACCP, and this is the stumbling block to its success.| | | Next → | Single Page