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approaches are needed to ensure safe products Classic approaches to microbiological quality control have relied heavily on microbiological determinations of both raw materials and end products, but the time required for results is too long for many products The development and use of certain rapid methods have been of value, but these alone have not obviated the need for newer approaches to ensuring safe foods The hazard analysis critical control point (HACCP) system is presented in this chapter as the method of choice for ensuring the safety of foods from farm to table The outline of a newer concept, Food Safety Objective (FSO), is presented When deemed necessary, microbiological criteria may be established for some ingredients and foods, and these in connection with sampling plans are presented as components of the HACCP system HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM The concept and early history of the HACCP system are presented in the previous edition of this text The presentation that follows is not intended to be used alone to establish an HACCP program in either a food production plant or food service establishment For these purposes, a more detailed HACCP reference should be consulted.4,7,9,13,14,24 More general information and background can be found in references 5, 18, 22, 23 The objective of this section is to provide a general overview of what HACCP is, and examples of how one might go about setting up an HACCP system HACCP is a system that should lead to the production of microbiologically safe foods by analyzing for the hazards of raw materials—those that may appear throughout processing and those that may occur from consumer abuse It is a proactive, systematic approach to controlling foodborne hazards Although some classic approaches to food safety rely heavily on end product testing, the HACCP system places emphasis on the quality of all ingredients and all process steps on the premise that safe products will result if these are properly controlled The system is thus designed to control organisms 497 ... outline of a newer concept, Food Safety Objective (FSO), is presented When deemed necessary, microbiological criteria may be established for some ingredients and foods, and these in connection... intended to be used alone to establish an HACCP program in either a food production plant or food service establishment For these purposes, a more detailed HACCP reference should be consulted.4,7,9,13,14,24... spoilage in foods J Food Protect 55:973–979 Chapter 21 The HACCP and FSO Systems for Food Safety Among the desirable qualities that should be associated with foods is freedom from infectious