Haacp Principles

HACCP Principles

Tyson Foods (2007) wrote an article about food coming from China. In this article, Power Lunch: Safety doesn’t have to be protectionist, Jim Rice, Vice President of Tyson Foods addresses the issues of exports and imports into the Country of China. Here Jim touches on the issues of two Countries putting bans on the others food imports. The article explains the difference in China’s limitations, such as, “China enforces a zero-tolerance rule on salmonella and the feed-additive ractopamine in meat and animal-feed imports, although the U.S. and EU allow trace amounts….” (Tyson Foods, 2007) Whereas, “The U.S. blocked importation of Chinese Ya pears for two years (in 2005 and 2006) based on an alleged fungus that no scientist outside the USDA could ever identify.” (Tyson Foods, 2007) In this instance, principle three, establishing critical limits for each critical control point is the HACCP that was not followed very well. This principle is where the chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level, such as the additive ractopamine in meat for China and the fungus the USDA could not identify for the US.

In the Food Industry News (2008) article, the discussion was on the safety of products that are put on the store shelves for sale. Congress demanded the company’s attention, to take responsibility, and makes changes so the public can rest assured when food is bought from the stores, the worry of illness or death is not leering in the background. This article mentions the recent recalls on peanut butter, potpies, and spinach. Principle five, Establishing corrective actions, is the principle that was not used correctly in this instance. Principle two is also evident in this article. This principle is the process, which control is necessary for the safety of the food, and prevention of a hazard can be eliminated or reduced to a level that is acceptable by the USDA.

In the article...