1、Designation:E259015Standard Guide forConducting Hazard Analysis-Critical Control Point(HACCP)Evaluations1This standard is issued under the fixed designation E2590;the number immediately following the designation indicates the year oforiginal adoption or,in the case of revision,the year of last revis
2、ion.A number in parentheses indicates the year of last reapproval.Asuperscript epsilon()indicates an editorial change since the last revision or reapproval.1.Scope1.1 This guide describes a stepwise procedure for usingexisting information,and if available,supporting field andlaboratory data concerni
3、ng a process,materials,or productspotentially linked to adverse effects likely to occur in theenvironment as a result of an event associated with a processsuch as the dispersal of a potentially invasive species or therelease of material(for example,a chemical)or its derivativeproducts to the environ
4、ment.Hazard Analysis-Critical ControlPoint(HACCP)evaluations were historically linked to foodsafety(Hulebak and Schlosser W.2002(1);2Mortimer andWallace 2013(2),but the process has increasingly foundapplication in planning processes such as those occurring inhealth sciences;Quattrin et al.2008(3);Hj
5、arno et al.2007(4);Griffith 2006(5)or;Noordhuizen and Welpelo 1996(6),innatural resource management(US Forest Service 2014 a,b,c(7,8,9),(US EPA,2006(10);see alsohttp:/www.fws.gov/fisheries/ans/ANS-HACCP.html;http:/www.haccp-nrm.org/;or http:/www.waterboards.ca.gov/water_issues/programs/swamp/ais/pre
6、vention_planning.shtml(last accessed June 16,2014)or in supporting field operations wherein worker health andnatural resource management issues intersect(see,forexample,http:/www.haccp-nrm.org/plans/nm/negrito.pdf related to field operationsoccurring in areas associated with incidence of hantavirus;
7、(last accessed June15,2014)1.2 HACCP evaluation is a simple linear process or anetwork of linear processes that represents the structure of anyevent;the hazard analysis(HA)depends on the data qualityand data quantity available for the evaluation process,espe-cially as that relates to critical contro
8、l points(CCPs)charac-terized in completing HACCP.Control measures target CCPsand serve as limiting factors or control steps in a process thatreduce or eliminate the hazards that initiated the HACCPevaluation.The main reason for implementing HACCP is toprevent problems associated with a specific proc
9、ess,practice,material,or product.1.3 This guide assumes that the reader is knowledgeable inspecific resource management or engineering practices used aspart of the HACCP process.A list of general references isprovided for HACCP and implementation of HACCP andsimilar methods,as those apply to environ
10、mental hazardevaluation,natural resource management,and environmentalengineering practices(11-26).1.4 This guide does not describe or reference detailedprocedures for specific applications of HACCP,but describeshow existing information or other empirical data should beused when assessing the hazards
11、 and identifying CCPs poten-tially of use in minimizing or eliminating specific hazards.Specific applications of HACCP evaluation are included asannexes to this guide,which include implementation ofHACCP in resource management practices related to controland mitigation of invasive species or disease
12、 agents primarilyof concern for managing fish and wildlife.1.5 HACCP evaluation has a well developed literature in,for example,food science and technology,and in engineeringapplications(see,for example,(11,12,13,15,17).As aresource management tool,HACCP is relatively recent inapplication to the anal
13、ysis of hazards to aquatic,wetland,andterrestrial habitats and the organisms occupying those habitats.(see,for example,US Forest Service 2014 a,b,c(7,8,9);seealso http:/www.haccp-nrm.org/last accessed June 16,2014).Most of the guidance provided herein is qualitative rather thanquantitative,although
14、quantitative methods should be appliedto any hazard analysis when possible.Uncertainties associatedwith the analysis should also be characterized and incorporatedinto the HACCP evaluation when possible(see,for example,(11,27-38).1.6 This standard provides guidance for assessing hazardwithin a genera
15、lized framework that may be extended tospecific environmental settings,such as that detailed in E1023for aquatic habitats(Guide for Assessing the Hazard of aMaterial to Aquatic Organisms and Their Uses).This standard1This guide is under the jurisdiction ofASTM Committee E50 on EnvironmentalAssessmen
16、t,Risk Management and Corrective Action and is the direct responsibil-ity of Subcommittee E50.47 on Biological Effects and Environmental Fate.Current edition approved Jan.1,2015.Published April 2015.Originallyapproved in 2008.Last previous edition approved in 2009 as E259009.DOI:10.1520/E2590-15.2The boldface numbers in parentheses refer to the list of references at the end ofthis standard.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United State
