抄録
HACCP (Hazard Analysis and Critical Control Point) is a global standard of the food safety management system. The Japanese food industry has carried on HACCP as an elective system until now in Japan, but HACCP will be mandated within several years. For the enforcement of HACCP regulations, we should deepen our understanding about control measures for food safety hazards and their validation as the essence of HACCP. Time/temperature, water-activity, and pH are the parameters of control measures for biological hazards in general, but, in fact, they are also used together with various food additives. Therefore, the author suggests that an inoculated challenge study is necessary for the validation of control measure combinations.
