ASTM E2590-23 PDF

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...