ASTM E2590-09

Standard Guide for Conducting Hazard Analysis-Critical Control Point (HACCP) Evaluations

SIGNIFICANCE AND USE
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.
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.
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 performance will ...
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.
1.2 Hazard analysis-critical control point (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 (8, 11-17, 20, 21, 24, 27, 28, 30-32).  
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, which include implementation of HACCP in ...

General Information

• Status: Historical
• Publication Date: 31-Oct-2009
• ICS: 13.300 - Protection against dangerous goods
• Technical Committee: E50 - Environmental Assessment, Risk Management and Corrective Action
• Drafting Committee: E50.47 - Biological Effects and Environmental Fate

Relations

• Replaced By: ASTM E2590-15 - Standard Guide for Conducting Hazard Analysis-Critical Control Point (HACCP) Evaluations
• Effective Date: 01-Jan-2015
• Referred By: ASTM D8250-19 - Standard Practice for Applying a Hazard Analysis Critical Control Points (HACCP) System for Cannabis Consumable Products
• Effective Date: 01-Nov-2009
• Referred By: ASTM D8219-19 - Standard Guide for Cleaning and Disinfection at a Cannabis Cultivation Center
• Effective Date: 01-Nov-2009

Standards Content (Sample)

NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
Contact ASTM International (www.astm.org) for the latest information
Designation: E2590 − 09
StandardGuide 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 tially of use in minimizing or eliminating specific hazards.
Specific applications of HACCP evaluation are included as
1.1 This guide describes a stepwise procedure for using
annexes to this standard, which include implementation of
existing information, and if available, supporting field and
HACCP in resource management practices related to invasive
laboratory data concerning a process, materials, or products
species control and mitigation.
potentially linked to adverse effects likely to occur in the
environment as a result of an event associated with a process 1.5 HACCP evaluation has a well developed literature in,
such as the dispersal of a potentially invasive species or the for example, food science and technology, and in engineering
release of material (for example, a chemical) or its derivative applications (see, for example, 8, 11, 12, 14, 16).As a resource
products to the environment. management tool, HACCPis relatively recent in application to
the analysis of hazards to aquatic, wetland, and terrestrial
1.2 Hazard analysis-critical control point (HACCP) evalua-
habitats and the organisms occupying those habitats. Most of
tion is a simple linear process or a network of linear processes
the guidance provided herein is qualitative rather than
that represents the structure of any event; the hazard analysis
quantitative, although quantitative methods should be applied
(HA) depends on the data quality and data quantity available
to any hazard analysis when possible. Uncertainties associated
for the evaluation process, especially as that relates to critical
with the analysis should also be characterized and incorporated
control points (CCPs) characterized in completing HACCP.
into the HACCP evaluation when possible (see, for example,
Control measures target CCPs and serve as limiting factors or
1-10, 18, 19, 29).
control steps in a process that reduce or eliminate the hazards
that initiated the HACCP evaluation. The main reason for 1.6 This standard provides guidance for assessing hazard
implementing HACCP is to prevent problems associated with but does not provide guidance on how to take into account
a specific process, practice, material, or product. socialorpoliticalconsiderationsthatinfluencethespecification
of the acceptability of the hazard. Judgments concerning
1.3 This guide assumes that the reader is knowledgeable in
acceptability are outside the scope of this guide, but available
specific resource management or engineering practices used as
guidance from ASTM is applicable to this process (see E2348
part of the HACCP process. A list of general references is
Standard Guide for Framework for a Consensus-based Envi-
provided for HACCP and implementation of HACCP and
ronmental Decision-making Process).
similar methods, as those apply to environmental hazard
evaluation, natural resource management, and environmental 1.7 This guide is arranged as follows:
2
engineering practices (8, 11-17, 20, 21, 24, 27, 28, 30-32).
Section
Scope 1
1.4 This guide does not describe or reference detailed
Referenced Documents 2
procedures for specific applications of HACCP, but describes
Descriptions of Terms Specific to This Standard 3
Summary of Guide 4
how existing information or other empirical data should be
Significance and Use 5
used when assessing the hazards and identifying CCPs poten-
Basic Concepts of HACCP and Detailed Characterization 6
of HACCP
HACCP Applied to Prevention and Control of Invasive Species Annex A1
1
ThisguideisunderthejurisdictionofASTMCommitteeE50onEnvironmental
1.8 This standard does not purport to address all of the
Assessment, Risk Management and CorrectiveAction and is the direct responsibil-
safety concerns, if any, associated with its use and the
ity of Subcommittee E50.47 on Biological Effects and Environmental Fate.
Current edition approved Nov. 1, 2009. Published November 2009. Originally
implementation of HACCP. It is the responsibility of the user of
approved in 2008. Last previous edition approved in 2008 as E2590–08.DOI:
this standard to establish appropriate safety and health prac-
10.1520/E2590-09.
2 tices and determine the applicability of regulatory limitations
The boldface numbers in parentheses refer to the list of references at the end of
this standard. prior to use.
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