ASTM D8250-19

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: D8250 − 19
Standard Practice for
Applying a Hazard Analysis Critical Control Points (HACCP)
1
System for Cannabis Consumable Products
This standard is issued under the fixed designation D8250; 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 3. Terminology
3.1 Definitions:
1.1 This practice addresses the principles to follow when
3.1.1 cannabis consumable products—cannabis products
implementing and managing a Hazard Analysis Critical Con-
that are directly consumed by people or animals either through
trol Point (HACCP) system for cannabis consumable products.
ingestion or inhalation.
This practice is not intended for cannabis industrial products
(e.g., hemp products).
3.1.2 Codex Alimentarius—collection of internationally rec-
ognized standards, codes of practice, guidelines, and other
1.2 Units—The values stated in SI units are to be regarded
recommendations relating to foods, food production, and food
as standard. No other units of measurement are included in this
safety.
standard.
3.1.3 control—management of a condition to ensure that the
1.3 This standard does not purport to address all of the
compliance to a criterion is being met.
safety concerns, if any, associated with its use. It is the
3.1.4 control point—step in which a biological, chemical
responsibility of the user of this standard to establish appro-
(including radiological), and physical hazard can be controlled.
priate safety, health, and environmental practices and deter-
mine the applicability of regulatory limitations prior to use. 3.1.5 correction—immediate action taken to correct a non-
conformance.
1.4 This international standard was developed in accor-
dance with internationally recognized principles on standard-
3.1.6 corrective action—action taken to correct a non-
ization established in the Decision on Principles for the
conformance; it requires that the root cause is identified to
Development of International Standards, Guides and Recom-
ensure that the non-conformance does not re-occur.
mendations issued by the World Trade Organization Technical
3.1.7 critical control point (CCP)—step at which control
Barriers to Trade (TBT) Committee.
can be applied and is essential to prevent or eliminate a food
safety hazard or reduce it to an acceptable level.
2. Referenced Documents
3.1.8 critical limit—maximum and/or minimum value to
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2.1 ASTM Standards:
which a biological, chemical, or physical parameter shall be
E2590 Guide for Conducting Hazard Analysis-Critical Con- controlled at a CCP to prevent, eliminate, or reduce to an
trol Point (HACCP) Evaluations
acceptable level the occurrence of a food safety hazard.
3.1.9 deviation—failure to meet a critical limit.
2.2 Other Documents:
3
HACCP Principles and Applications Guidelines
3.1.10 hazard analysis critical control point (HACCP)—a
4
General Principles of Food Hygiene
systematic approach to the identification, evaluation, and
control of hazards that may be present in cannabis consumable
products.
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This practice is under the jurisdiction of ASTM Committee D37 on Cannabis 3.1.11 HACCP team—a multidisciplinary group of people
and is the direct responsibility of Subcommittee D37.02 on Quality Management
that work at the site and are responsible for developing,
Systems.
implementing, and maintaining a HACCP system.
Current edition approved March 1, 2019. Published March 2019. DOI: 10.1520/
D8250-19.
3.1.12 hazard—biological, chemical (including
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
radiological), or physical agent that can cause harm to the
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
consumer when it is not controlled.
Standards volume information, refer to the standard’s Document Summary page on
the ASTM website.
3.1.13 hazard analysis—the process of collecting and evalu-
3
National Advisory Committee on Microbiological Criteria for Foods, August
ating information about the hazards associated with the canna-
14, 1997 (www.fda.gov).
4
bis consumable product to determine its significance and
Codex Alimentarius, Food and Agriculture Organization (FAO) CA/RCP
1-1969, Rev 4. 2003. whether it needs to be addressed in the HACCP system.
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D8250 − 19
3.1.14 monitoring—to conduct a s
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