ASTM E2590-15

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 performance will help assure that new circumstances and information receive prompt and appropriate attention.

5.4 In many cases, consideration of adverse effects should not end with completion of the HA and identification of CCPs key to the development of control measures. Additional steps may subsequently include risk assessment, and decisions concerning acceptability of identified hazards and risks, and mitigation actions potentially applicable to the process or practice that initially motivated HACCP.

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

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)