Norm

ASTM E2590 - 09 en

Standard Guide for Conducting Hazard Analysis-Critical Control Point (HACCP) Evaluations

  • Deze norm is ingetrokken sinds 01-01-2015

57,20 69,21 Incl BTW

Over deze norm

Status Ingetrokken
Aantal pagina's 18
Gepubliceerd op 01-11-2009
Taal Engels

1.1 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.

1.2 Hazard analysis-critical control point (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.

1.3 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 (8, 11-17, 20, 21, 24, 27, 28, 30-32).

1.4 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 standard, which include implementation of HACCP in resource management practices related to invasive species control and mitigation.

1.5 HACCP evaluation has a well developed literature in, for example, food science and technology, and in engineering applications (see, for example, 8, 11, 12, 14, 16). 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. Most of the guidance provided herein is qualitative rather than quantitative, although quantitative methods should be applied to any hazard analysis when possible. Uncertainties associated with the analysis should also be characterized and incorporated into the HACCP evaluation when possible (see, for example, 1-10, 18, 19, 29).

1.6 This standard provides guidance for assessing hazard but does not provide guidance on how to take into account social or political considerations that influence the specification of the acceptability of the hazard. 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 Decision-making Process).

1.7 This guide is arranged as follows:

Section
Scope1
Referenced Documents2
Descriptions of Terms Specific to This Standard3
Summary of Guide4
Significance and Use5
Basic Concepts of HACCP and Detailed Characterization
of HACCP
6
HACCP Applied to Prevention and Control of Invasive SpeciesAnnex A1

1.8 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.

Details

ICS-code 13.300
Engelse titel Standard Guide for Conducting Hazard Analysis-Critical Control Point (HACCP) Evaluations
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