Int. J. Environ. Res. Public Health 2007, 4(3), 228-232; doi:10.3390/ijerph2007030006
Article

Evaluation of HACCP Plans of Food Industries: Case Study Conducted by the Servizio di Igiene degli Alimenti e della Nutrizione (Food and Nutrition Health Service) of the Local Health Authority of Foggia, Italy

1 Food and Nutrition Health Services, Local Health Authority, Foggia, Italy 2 Health Department of Puglia Region, Italy
* Author to whom correspondence should be addressed.
Received: 4 September 2007; Accepted: 22 September 2007 / Published: 30 September 2007
PDF Full-text Download PDF Full-Text [53 KB, uploaded 16 September 2008 11:01 CEST]
Abstract: With respect to food safety, many works have studied the effectiveness of self-monitoring plans of food companies, designed using the Hazard Analysis and Critical Control Point (HACCP) method. On the other hand, indepth research has not been made concerning the adherence of the plans to HACCP standards. During our research, we evaluated 116 self-monitoring plans adopted by food companies located in the territory of the Local Health Authority (LHA) of Foggia, Italy. The general errors (terminology, philosophy and redundancy) and the specific errors (transversal plan, critical limits, hazard specificity, and lack of procedures) were standardized. Concerning the general errors, terminological errors pertain to half the plans examined, 47% include superfluous elements and 60% have repetitive subjects. With regards to the specific errors, 77% of the plans examined contained specific errors. The evaluation has pointed out the lack of comprehension of the HACCP system by the food companies and has allowed the Servizio di Igiene degli Alimenti e della Nutrizione (Food and Nutrition Health Service), in its capacity as a control body, to intervene with the companies in order to improve designing HACCP plans.

Article Statistics

Load and display the download statistics.

Citations to this Article

Cite This Article

MDPI and ACS Style

Panunzio, M.F.; Antoniciello, A.; Pisano, A.; Rosa, G. Evaluation of HACCP Plans of Food Industries: Case Study Conducted by the Servizio di Igiene degli Alimenti e della Nutrizione (Food and Nutrition Health Service) of the Local Health Authority of Foggia, Italy. Int. J. Environ. Res. Public Health 2007, 4, 228-232.

AMA Style

Panunzio MF, Antoniciello A, Pisano A, Rosa G. Evaluation of HACCP Plans of Food Industries: Case Study Conducted by the Servizio di Igiene degli Alimenti e 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(3):228-232.

Chicago/Turabian Style

Panunzio, Michele F.; Antoniciello, Antonietta; Pisano, Alessandra; Rosa, Giovanna. 2007. "Evaluation of HACCP Plans of Food Industries: Case Study Conducted by the Servizio di Igiene degli Alimenti e della Nutrizione (Food and Nutrition Health Service) of the Local Health Authority of Foggia, Italy." Int. J. Environ. Res. Public Health 4, no. 3: 228-232.

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