ASTM E2590-15
(Guide)Standard Guide for Conducting Hazard Analysis-Critical Control Point (HACCP) Evaluations
Standard Guide for Conducting Hazard Analysis-Critical Control Point (HACCP) Evaluations
SIGNIFICANCE AND USE
5.1 HACCP is a proactive management tool that serves to reduce hazards potentially expressed as adverse biological or environmental effects, for example, associated with chemical releases, changes in natural resource or engineering practices and their related impacts, and accidental or intentional releases of biological stressors such as invasive species.
5.2 Sequential implementation of HACCP and feedback in the iterative HACCP process allows for technically-based judgments concerning, for example, natural resources or the use of natural resources. Implementing the HACCP process serves to reduce adverse effects potentially associated with a particular material or process, and provides guidance for testing and evaluation of products or processes, through a pre-emptive procedure focused on information most pertinent to a system’s characterization. For example, identification of CCPs assure that processes and practices can be managed to achieve hazard reduction. For different processes and situations, HA may be based on substantially different amounts and kinds of, for example, biological, chemical, physical, and toxicological data, but the identification of CCPs serving to reduce hazard is key to successful implementation of HACCP.
5.3 HACCP should never be considered complete for all time, and continuing reassessment is a characteristic of HACCP evaluations, especially if there should be changes in, for example, production volumes of a material, or its use or disposal increases, new uses are discovered, or new information on biological, chemical, physical, or toxicological properties becomes available. Similarly, HACCP should be considered an ongoing process serving as a key component in engineering practices, for example, related to construction activities and land-use changes, and natural resource management practices, for example, related to habitat use, enhancement, and species introductions such as fish-stocking programs. Periodic review of a system’s per...
SCOPE
1.1 This guide describes a stepwise procedure for using existing information, and if available, supporting field and laboratory data concerning a process, materials, or products potentially linked to adverse effects likely to occur in the environment as a result of an event associated with a process such as the dispersal of a potentially invasive species or the release of material (for example, a chemical) or its derivative products to the environment. Hazard Analysis-Critical Control Point (HACCP) evaluations were historically linked to food safety (Hulebak and Schlosser W. 2002 (1);2 Mortimer and Wallace 2013 (2)), but the process has increasingly found application in planning processes such as those occurring in health sciences ; Quattrin et al. 2008 (3); Hjarno et al. 2007 (4); Griffith 2006 (5) or; Noordhuizen and Welpelo 1996 (6)), in natural resource management (US Forest Service 2014 a,b,c (7, 8, 9), (US EPA, 2006 (10); see also
http://www.fws.gov/ fisheries/ans/ANS-HACCP.html; http://www.haccp-nrm.org/; or http://www.waterboards.ca.gov/water_issues/programs/swamp/ais/prevention_planning.shtml (last accessed June 16, 2014)
or in supporting field operations wherein worker health and natural resource management issues intersect (see, for example,
http://www.haccp-nrm.org/plans/nm/negrito.pdf related to field operations occurring in areas associated with incidence of hantavirus; (last accessed June 15, 2014)
1.2 HACCP evaluation is a simple linear process or a network of linear processes that represents the structure of any event; the hazard analysis (HA) depends on the data quality and data quantity available for the evaluation process, especially as that relates to critical control points (CCPs) characterized in completing HACCP. Control measures target CCPs and serve as limiting factors or control steps in a process that reduce or eliminate the hazards that initiated the HACCP evaluation. The main...
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This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the
Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
Designation: E2590 − 15
Standard Guide for
Conducting Hazard Analysis-Critical Control Point (HACCP)
1
Evaluations
This standard is issued under the fixed designation E2590; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision.Anumber in parentheses indicates the year of last reapproval.A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope evaluation. The main reason for implementing HACCP is to
prevent problems associated with a specific process, practice,
1.1 This guide describes a stepwise procedure for using
material, or product.
existing information, and if available, supporting field and
laboratory data concerning a process, materials, or products
1.3 This guide assumes that the reader is knowledgeable in
potentially linked to adverse effects likely to occur in the
specific resource management or engineering practices used as
environment as a result of an event associated with a process
part of the HACCP process. A list of general references is
such as the dispersal of a potentially invasive species or the
provided for HACCP and implementation of HACCP and
release of material (for example, a chemical) or its derivative
similar methods, as those apply to environmental hazard
products to the environment. HazardAnalysis-Critical Control
evaluation, natural resource management, and environmental
Point (HACCP) evaluations were historically linked to food
2 engineering practices (11-26).
safety (Hulebak and Schlosser W. 2002 (1); Mortimer and
Wallace 2013 (2)), but the process has increasingly found
1.4 This guide does not describe or reference detailed
application in planning processes such as those occurring in
procedures for specific applications of HACCP, but describes
healthsciences;Quattrinetal.2008 (3);Hjarnoetal.2007 (4);
how existing information or other empirical data should be
Griffith 2006 (5) or; Noordhuizen and Welpelo 1996 (6)), in
used when assessing the hazards and identifying CCPs poten-
naturalresourcemanagement(USForestService2014a,b,c (7,
tially of use in minimizing or eliminating specific hazards.
8, 9), (US EPA, 2006 (10); see also
Specific applications of HACCP evaluation are included as
http://www.fws.gov/ fisheries/ans/ANS-HACCP.html; http://www.haccp-nrm.org/;
annexes to this guide, which include implementation of
or http://www.waterboards.ca.gov/water_issues/programs/swamp/ais/prevention_
HACCP in resource management practices related to control
planning.shtml (last accessed June 16, 2014)
and mitigation of invasive species or disease agents primarily
or in supporting field operations wherein worker health and
of concern for managing fish and wildlife.
natural resource management issues intersect (see, for
example,
1.5 HACCP evaluation has a well developed literature in,
http://www.haccp-nrm.org/plans/nm/negrito.pdf related to field operations
for example, food science and technology, and in engineering
occurring in areas associated with incidence of hantavirus; (last accessed June
applications (see, for example, (11, 12, 13, 15, 17)). As a
15, 2014)
resource management tool, HACCP is relatively recent in
1.2 HACCP evaluation is a simple linear process or a
application to the analysis of hazards to aquatic, wetland, and
network of linear processes that represents the structure of any
terrestrial habitats and the organisms occupying those habitats.
event; the hazard analysis (HA) depends on the data quality
(see, for example, US Forest Service 2014 a,b,c (7, 8, 9); see
and data quantity available for the evaluation process, espe-
also http://www.haccp-nrm.org/ last accessed June 16, 2014).
cially as that relates to critical control points (CCPs) charac-
Most of the guidance provided herein is qualitative rather than
terized in completing HACCP. Control measures target CCPs
quantitative, although quantitative methods should be applied
and serve as limiting factors or control steps in a process that
reduce or eliminate the hazards that initiated the HACCP to any hazard analysis when possible. Uncertainties associated
withtheanalysisshouldalsobecharacterizedandincorporated
into the HACCP evaluation when possible (see, for example,
(11, 27-38)).
1
ThisguideisunderthejurisdictionofASTMCommitteeE50onEnvironmental
Assessment, Risk Management and CorrectiveAction and is the direct responsibil-
1.6 This standard provides guidance for assessing hazard
ity of Subcommittee E50.47 on Biological Effects and Environmental Fate.
Current edition approved Jan. 1, 2015. Published April 2015. Originally within a generalized framework that may be extended to
a
...
This document is not an ASTM standard and is intended only to provide the user of an ASTM standard an indication of what changes have been made to the previous version. Because
it may not be technically possible to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current version
of the standard as published by ASTM is to be considered the official document.
Designation: E2590 − 09 E2590 − 15
Standard Guide for
Conducting Hazard Analysis-Critical Control Point (HACCP)
1
Evaluations
This standard is issued under the fixed designation E2590; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope
1.1 This guide describes a stepwise procedure for using existing information, and if available, supporting field and laboratory
data concerning a process, materials, or products potentially linked to adverse effects likely to occur in the environment as a result
of an event associated with a process such as the dispersal of a potentially invasive species or the release of material (for example,
a chemical) or its derivative products to the environment. Hazard Analysis-Critical Control Point (HACCP) evaluations were
2
historically linked to food safety (Hulebak and Schlosser W. 2002 (1); Mortimer and Wallace 2013 (2)), but the process has
increasingly found application in planning processes such as those occurring in health sciences ; Quattrin et al. 2008 (3); Hjarno
et al. 2007 (4); Griffith 2006 (5) or; Noordhuizen and Welpelo 1996 (6)), in natural resource management (US Forest Service 2014
a,b,c (7, 8, 9), (US EPA, 2006 (10); see also
http://www.fws.gov/ fisheries/ans/ANS-HACCP.html; http://www.haccp-nrm.org/; or http://www.waterboards.ca.gov/water_issues/programs/swamp/ais/prevention_
planning.shtml (last accessed June 16, 2014)
or in supporting field operations wherein worker health and natural resource management issues intersect (see, for example,
http://www.haccp-nrm.org/plans/nm/negrito.pdf related to field operations occurring in areas associated with incidence of hantavirus; (last accessed June 15, 2014)
1.2 Hazard analysis-critical control point (HACCP) HACCP evaluation is a simple linear process or a network of linear
processes that represents the structure of any event; the hazard analysis (HA) depends on the data quality and data quantity
available for the evaluation process, especially as that relates to critical control points (CCPs) characterized in completing HACCP.
Control measures target CCPs and serve as limiting factors or control steps in a process that reduce or eliminate the hazards that
initiated the HACCP evaluation. The main reason for implementing HACCP is to prevent problems associated with a specific
process, practice, material, or product.
1.3 This guide assumes that the reader is knowledgeable in specific resource management or engineering practices used as part
of the HACCP process. A list of general references is provided for HACCP and implementation of HACCP and similar methods,
as those apply to environmental hazard evaluation, natural resource management, and environmental engineering practices (1,
2-11-826, 9, 10, 11, 12, 13, 14-16).
1.4 This guide does not describe or reference detailed procedures for specific applications of HACCP, but describes how
existing information or other empirical data should be used when assessing the hazards and identifying CCPs potentially of use
in minimizing or eliminating specific hazards. Specific applications of HACCP evaluation are included as annexes to this
standard,guide, which include implementation of HACCP in resource management practices related to invasive species control and
mitigation.control and mitigation of invasive species or disease agents primarily of concern for managing fish and wildlife.
1.5 HACCP evaluation has a well developed literature in, for example, food science and technology, and in engineering
applications (see, for example, (111, 212, 313, 515, 717)). As a resource management tool, HACCP is relatively recent in
application to the analysis of hazards to aquatic, wetland, and terrestrial habitats and the organisms occupying those habitats. (see,
for example, US Forest Service 2014 a,b,c (7, 8, 9); see also http://www.haccp-nrm.org/ last accessed June 16, 2014). Most of the
guidance provided herein is qualitative rather than quantitative, although quantitative methods should be applied to any hazard
analysis when possible. Uncertainties associated with the analysis should also be characterized and incorporated into the HACCP
evaluation when possible (see, for example, 17-25, (2611, 2727-38, )28).
1.6 This standard provides guidance for assessing hazard but within a generalized framework that may
...
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