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What is the HACCP (hazard analysis critical control point) approach and how can it be applied to enteral tube feeding?
Author(s) -
Anderton Annette
Publication year - 1994
Publication title -
journal of human nutrition and dietetics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.951
H-Index - 70
eISSN - 1365-277X
pISSN - 0952-3871
DOI - 10.1111/j.1365-277x.1994.tb00407.x
Subject(s) - critical control point , hazard analysis and critical control points , risk analysis (engineering) , hazard analysis , medicine , product (mathematics) , process (computing) , hazard , identification (biology) , enteral administration , control (management) , operations management , reliability engineering , food safety , process management , computer science , parenteral nutrition , engineering , intensive care medicine , chemistry , botany , geometry , mathematics , organic chemistry , pathology , artificial intelligence , biology , operating system
The HACCP (hazard analysis critical control point) concept is now widely applied in the food industry and provides a structured and critical approach to the identification and control of hazards that may affect food safety. It has shifted the emphasis for control from retrospective end‐product testing to the effective control of raw materials and key processing operations. This paper discusses how the HACCP approach can be applied to enteral feeding. This involves each unit assembling a multidisciplinary team of personnel involved in enteral feeding. This team will then carry out a detailed analysis of the process from selection of ingredients and feeding systems through to consumption of the feed by the patient by constructing a flow chart that relates specifically to each unit. They can then identify and assess the hazards associated with the handling of the product at each stage in the process. This will enable them to identify the points where control over an identified hazard can be achieved (critical control points, CCP) such as quality of ingredients, design of administration systems, preparation and distribution of the feeds and the procedures involved in the assembly and manipulation of the systems. Control and monitoring procedures can then be specified and implemented at relevant stages in the process. The major strengths of the HACCP procedure are that it entails a team effort from key personnel involved in the full range of activities associated with the product and each detailed analysis is specific to each unit's practices and resources and can be continually reviewed and modified in response to changing circumstances.