ASTM E2590-23
(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 a physical substance) 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.waterboards.ca.gov/water_issues/programs/swamp/ais/prevention_planning.shtml; (last accessed October 16, 2023)
or in supporting field operations wherein worker health and natural resource management issues intersect.
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 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 us...
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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 − 23
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 part of the HACCP process. A list of general references is
provided for HACCP and implementation of HACCP and
1.1 This guide describes a stepwise procedure for using
similar methods, as those apply to environmental hazard
existing information, and if available, supporting field and
evaluation, natural resource management, and environmental
laboratory data concerning a process, materials, or products
engineering practices (11-26).
potentially linked to adverse effects likely to occur in the
environment as a result of an event associated with a process
1.4 This guide does not describe or reference detailed
such as the dispersal of a potentially invasive species or the
procedures for specific applications of HACCP, but describes
release of material (for example, a chemical or a physical
how existing information or other empirical data should be
substance) or its derivative products to the environment.
used when assessing the hazards and identifying CCPs poten-
Hazard Analysis-Critical Control Point (HACCP) evaluations
tially of use in minimizing or eliminating specific hazards.
were historically linked to food safety (Hulebak and Schlosser
Specific applications of HACCP evaluation are included as
2
W. 2002 (1); Mortimer and Wallace 2013 (2)), but the process
annexes to this guide, which include implementation of
has increasingly found application in planning processes such
HACCP in resource management practices related to control
as those occurring in health sciences ; Quattrin et al. 2008 (3);
and mitigation of invasive species or disease agents primarily
Hjarno et al. 2007 (4); Griffith 2006 (5) or; Noordhuizen and
of concern for managing fish and wildlife.
Welpelo 1996 (6)), in natural resource management (US Forest
1.5 HACCP evaluation has a well developed literature in,
Service 2014 a,b,c (7, 8, 9), (US EPA, 2006 (10); see also
for example, food science and technology, and in engineering
http://www.waterboards.ca.gov/water_issues/programs/swamp/ais/prevention_
applications (see, for example, (11, 12, 13, 15, 17)). As a
planning.shtml; (last accessed October 16, 2023)
resource management tool, HACCP is relatively recent in
or in supporting field operations wherein worker health and
application to the analysis of hazards to aquatic, wetland, and
natural resource management issues intersect.
terrestrial habitats and the organisms occupying those habitats.
1.2 HACCP evaluation is a simple linear process or a
(see, for example, US Forest Service 2014 a,b,c (7, 8, 9); see
network of linear processes that represents the structure of any
also http://www.haccp-nrm.org/ last accessed June 16, 2014).
event; the hazard analysis (HA) depends on the data quality
Most of the guidance provided herein is qualitative rather than
and data quantity available for the evaluation process, espe-
quantitative, although quantitative methods should be applied
cially as that relates to critical control points (CCPs) charac-
to any hazard analysis when possible. Uncertainties associated
terized in completing HACCP. Control measures target CCPs
with the analysis should also be characterized and incorporated
and serve as limiting factors or control steps in a process that
into the HACCP evaluation when possible (see, for example,
reduce or eliminate the hazards that initiated the HACCP
(11, 27-38)).
evaluation. The main reason for implementing HACCP is to
prevent problems associated with a specific process, practice,
1.6 This standard provides guidance for assessing hazard
material, or product.
within a generalized framework that may be extended to
specific environmental settings, such as that detailed in E1023
1.3 This guide assumes that the reader is knowledgeable in
for aquatic habitats (Guide for Assessing the Hazard of a
specific resource management or engineering practices used as
Material to Aquatic Organisms and Their Uses). This standard
does not provide guidance on how to account for socio-
1
This guide is under the jurisdiction of ASTM Committee E50 on Environmental
economic or political considerations that influence the specifi-
Assessment, Risk Management and Corrective Action and is the direct responsibil-
cation of the acceptability of risk 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 − 15 E2590 − 23
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 chemical or a physical substance) or its derivative products to the environment. Hazard Analysis-Critical Control
2
Point (HACCP) evaluations were 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)
http://www.waterboards.ca.gov/water_issues/programs/swamp/ais/prevention_planning.shtml; (last accessed October 16, 2023)
or in supporting field operations wherein worker health and natural resource management issues intersect (see, for example,
intersect.
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 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 (11-26).
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
1
This guide is under the jurisdiction of ASTM Committee E50 on Environmental Assessment, Risk Management and Corrective Action and is the direct responsibility
of Subcommittee E50.47 on Biological Effects and Environmental Fate.
Current edition approved Jan. 1, 2015Dec. 1, 2023. Published April 2015December 2023. Originally approved in 2008. Last previous edition approved in 20092015 as
E2590–09. DOI: 10.1520/E2590-15.–15. DOI: 10.1520/E2590-23.
2
The boldface numbers in parentheses refer to the list of references at the end of this standard.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
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E2590 − 23
minimizing or eliminating specific hazards. Specific applications of HACCP evaluation are included as annexes to this guide,
which include implementation of HACCP in resource management practices related to 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, (11,
...
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