Standard Guide for Conducting Hazard Analysis-Critical Control Point (HACCP) Evaluations
|Publication Date:||1 January 2015|
|ICS Code (Protection against dangerous goods):||13.300|
This guide describes a stepwise procedure for using existing information, and if available, supporting field and laboratory data concerning a process, materials, or products potentially linked to adverse effects likely to occur in the environment as a result of an event associated with a process such as the dispersal of a potentially invasive species or the release of material (for example, a chemical) or its derivative products to the environment. Hazard Analysis-Critical Control Point (HACCP) evaluations were historically linked to food safety (Hulebak and Schlosser W. 2002 (1);2 Mortimer and Wallace 2013 (2)), but the process has increasingly found application in planning processes such as those occurring in health sciences ; Quattrin et al. 2008 (3); Hjarno et al. 2007 (4); Griffith 2006 (5) or; Noordhuizen and Welpelo 1996 (6)), in natural resource management (US Forest Service 2014 a,b,c (7, 8, 9), (US EPA, 2006 (10); see also
or in supporting field operations wherein worker health and natural resource management issues intersect (see, for example,
HACCP evaluation is a simple linear process or a network of linear processes that represents the structure of any event; the hazard analysis (HA) depends on the data quality and data quantity available for the evaluation process, especially as that relates to critical control points (CCPs) characterized in completing HACCP. Control measures target CCPs and serve as limiting factors or control steps in a process that reduce or eliminate the hazards that initiated the HACCP evaluation. The main reason for implementing HACCP is to prevent problems associated with a specific process, practice, material, or product.
This guide assumes that the reader is knowledgeable in specific resource management or engineering practices used as part of the HACCP process. A list of general references is provided for HACCP and implementation of HACCP and similar methods, as those apply to environmental hazard evaluation, natural resource management, and environmental engineering practices (11-26).
This guide does not describe or reference detailed procedures for specific applications of HACCP, but describes how existing information or other empirical data should be used when assessing the hazards and identifying CCPs potentially of use in minimizing or eliminating specific hazards. Specific applications of HACCP evaluation are included as annexes to this guide, which include implementation of HACCP in resource management practices related to control and mitigation of invasive species or disease agents primarily of concern for managing fish and wildlife.
HACCP evaluation has a well developed literature in, for
example, food science and technology, and in engineering
applications (see, for example, (11, 12, 13, 15,
17)). As a resource management tool, HACCP is relatively
recent in application to the analysis of hazards to aquatic,
wetland, and terrestrial habitats and the organisms occupying those
habitats. (see, for example, US Forest Service 2014 a,b,c
(7, 8, 9); see also http://www.haccp-nrm
This standard provides guidance for assessing hazard within a generalized framework that may be extended to specific environmental settings, such as that detailed in E1023 for aquatic habitats (Guide for Assessing the Hazard of a Material to Aquatic Organisms and Their Uses). This standard does not provide guidance on how to account for socioeconomic or political considerations that influence the specification of the acceptability of risk associated with the hazard, particularly when HACCP is implemented and CCPs are considered within contemporary risk-based decision-making processes. Judgments concerning acceptability are outside the scope of this guide, but available guidance from ASTM is applicable to this process (see E2348 Standard Guide for Framework for a Consensus-based Environmental Decisionmaking Process).
This standard does not purport to address all of the safety concerns, if any, associated with its use and the implementation of HACCP. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.
2 The boldface numbers in parentheses refer to the list of references at the end of this standard.