The application of quality standards, systems and science based HACCP systems for a poultry processor.

摘要

This study evaluated the application of current and new food processing standards within the structures of ISO 9001, ISO 22000:2005, and HACCP quality and food safety guidelines. Considered factors included cost to benefit, regulatory requirements, production influences, and customer or consumer demands. Poultry processing was used as the basis for the study; however, the conclusions generated were comparable to most small food processors.; Comparisons were made using ISO 9001, ANSI/ISO/ASQC Q9004-3-1993 and the Code of Federal Regulations. Further comparison included gap identification between ISO 22000:2005 and HACCP requirements.; Identified needs for the processor include increased budgets for technology and expertise to meet several requirements of the International Standards. Buy-in and compliance is generated and driven through customer or consumer pressure, as well as international markets.