ASTM E2590-23

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
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