Next Article in Journal
Air Quality and Acute Respiratory Illness in Biomass Fuel using homes in Bagamoyo, Tanzania
Previous Article in Journal
Arsenic and Chromium in Canned and Non-Canned Beverages in Nigeria: A Potential Public Health Concern
Int. J. Environ. Res. Public Health 2007, 4(1), 34-38; doi:10.3390/ijerph2007010006
Article

System of Indexes and Indicators for the Quality Evaluation of HACCP Plans based on the Results of the Official Controls conducted by the Servizio di Igiene degli Alimenti della Nutrizione (Food and Nutrition Health Service) of the Local Health Authority of Foggia, Italy

* ,  and
Received: 31 January 2006; Accepted: 23 January 2007 / Published: 31 March 2007
View Full-Text   |   Download PDF [97 KB, uploaded 19 June 2014]   |   Browse Figures
Abstract: Within the realm of evaluating self-monitoring plans, developed based on the Hazard Analysis and Critical Control Points (HACCP) method and adopted by food companies, little research has been done concerning the quality of the plans. The Servizio di Igiene degli Alimenti e della Nutrizione (Food and Nutrition Health Service) of the Local Health Authority of Foggia, Italy, has conducted research with the aim to adopt a system of indexes and indicators for the qualitative evaluation of HACCP plans. The critical areas considered were the following: simplicity, specificity, feasibility and adherence. During the period from January 2004 to June 2005, the evaluation grid was used in examining 250 HACCP self-monitoring plans of food companies. For the analysis of the determining factor four groups were considered, with reference to HACCP self-monitoring plans designed: group 1 - with the aid of a qualified team; group 2 - with the aid of an unqualified team; group 3 - with the aid of an unqualified expert; group 4 – without the aid of an expert. The mean values of the measures elaborated decrease towards insufficiency moving from group 1 to group 4. In particular, collaboration by teams of unqualified experts brought about drafting unacceptable HACCP plans on the levels of specificity and adherence, with respect to the HACCP method. The method proposed of the analysis of the indexes and indicators beginning with an evaluation sheet can also help the individual company to better adjust contribution by internal or external professionals to the company.
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Export to BibTeX |
EndNote


MDPI and ACS Style

Panunzio, M.F.; Antoniciello, A.; Pisano, A. System of Indexes and Indicators for the Quality Evaluation of HACCP Plans based on the Results of the Official Controls conducted by the Servizio di Igiene degli Alimenti della Nutrizione (Food and Nutrition Health Service) of the Local Health Authority of Foggia, Italy. Int. J. Environ. Res. Public Health 2007, 4, 34-38.

AMA Style

Panunzio MF, Antoniciello A, Pisano A. System of Indexes and Indicators for the Quality Evaluation of HACCP Plans based on the Results of the Official Controls conducted by the Servizio di Igiene degli Alimenti della Nutrizione (Food and Nutrition Health Service) of the Local Health Authority of Foggia, Italy. International Journal of Environmental Research and Public Health. 2007; 4(1):34-38.

Chicago/Turabian Style

Panunzio, Michele F.; Antoniciello, Antonietta; Pisano, Alessandra. 2007. "System of Indexes and Indicators for the Quality Evaluation of HACCP Plans based on the Results of the Official Controls conducted by the Servizio di Igiene degli Alimenti della Nutrizione (Food and Nutrition Health Service) of the Local Health Authority of Foggia, Italy." Int. J. Environ. Res. Public Health 4, no. 1: 34-38.


Int. J. Environ. Res. Public Health EISSN 1660-4601 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert