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To: Jeffrey L. Henken who wrote (3276)7/7/1998 9:51:00 AM
From: A66TALLguy  Respond to of 4356
 
Granted, working w/ government and regulations can be time consuming. However, the new Hazard Analysis and Critical Control Point (HACCP) system shifts greater responsibility for deciding how to improve food safety from government to processors. Once critical control points are determined, specific interventions for pathogen control allow processors to adopt new technologies in the most cost effective manner. The point is, firms should have a HACCP plan in place before intervention methods can be identified and put in use.