System of indexes and indicators for the quality evaluation of HACCP plans based on the results of the official controls conducted by the Servizio di Igiene degli Alimenti della Nutrizione (Food and Nutrition Health Service) of the Local Health Authority of Foggia, Italy

• Published in: International journal of environmental research and public health 2007-03, Vol.4 (1), p.34-38
• Main Authors: Panunzio, Michele F, Antoniciello, Antonietta, Pisano, Alessandra
• Format: Article
• Language: English
• Subjects: Evaluation Studies as Topic; Feasibility Studies; Food Industry - legislation & jurisprudence; Food Inspection - legislation & jurisprudence; Food Inspection - methods; Food Inspection - standards; Health Services; Health Services Administration; Italy; Public Health - methods; Public Health - standards; Quality Control; Quality Indicators, Health Care
• ISSN: 1661-7827; 1660-4601; 1660-4601
• DOI: 10.3390/ijerph2007010006

Within the realm of evaluating self-monitoring plans, developed based on the Hazard Analysis and Critical Control Points (HACCP) method and adopted by food companies, little research has been done concerning the quality of the plans. The Servizio di Igiene degli Alimenti e della Nutrizione (Food and Nutrition Health Service) of the Local Health Authority of Foggia, Italy, has conducted research with the aim to adopt a system of indexes and indicators for the qualitative evaluation of HACCP plans. The critical areas considered were the following: simplicity, specificity, feasibility and adherence. During the period from January 2004 to June 2005, the evaluation grid was used in examining 250 HACCP self-monitoring plans of food companies. For the analysis of the determining factor four groups were considered, with reference to HACCP self-monitoring plans designed: group 1 - with the aid of a qualified team; group 2 - with the aid of an unqualified team; group 3 - with the aid of an unqualified expert; group 4 - without the aid of an expert. The mean values of the measures elaborated decrease towards insufficiency moving from group 1 to group 4. In particular, collaboration by teams of unqualified experts brought about drafting unacceptable HACCP plans on the levels of specificity and adherence, with respect to the HACCP method. The method proposed of the analysis of the indexes and indicators beginning with an evaluation sheet can also help the individual company to better adjust contribution by internal or external professionals to the company.