Hazard Analysis of Critical Control Points Assessment as a Tool to Respond to Emerging Infectious Disease Outbreaks

Edmunds, Kelly L.; Hunter, Paul R.; Few, Roger; Bell, Diana J.

Following the validation of the flow chart, we referred to the team of experts again to determine appropriate Critical Control Points (CCPs). A CCP is a point in poultry trade which provides an opportunity to control, prevent or eliminate the risks for HPAI transmission. Each of these first two principles required cross-referencing outputs with existing literature on HPAI virus epidemiology within Vietnam's poultry trade. We also referred to recent reviews of the scientific literature to identify any risks which the HACCP analysis failed to identify. Critical limits were then set for each of the CCPs identified. These critical limits are thresholds used as preventative measures to control the hazards within the system. Setting the critical limits required prior research of both Vietnam's domestic poultry trade and consumer behaviour.