- "Hazard analysis and critical control points, or HACCP (), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes..."
Development and implementation of food safety and quality assurance programs, including food safety regulations and standards, hazard analysis and critical control points (HACCP), and quality control methods. Understanding of food safety risks and management strategies.
Microbiology: The study of microorganisms, including bacteria, viruses, and fungi, that can contaminate food and cause illnesses.
Foodborne Illness: Illnesses caused by consuming contaminated food, including symptoms and common sources of contamination.
Foodborne Pathogens: Specific microorganisms that cause illness, including Salmonella, E. coli, and Listeria.
Hazard Analysis and Critical Control Points (HACCP): A systematic approach to identifying and preventing hazards in food production, processing, and preparation.
Good Manufacturing Practices (GMP): Guidelines and procedures for ensuring safety and quality in food production.
Food Safety Modernization Act (FSMA): Legislation regulating food safety in the US, including preventive controls, inspections, and import requirements.
Food Allergens: Substances that can cause allergic reactions in some people, including common allergens and labeling requirements.
Food Preservation: Methods for extending the shelf life and safety of food, including dehydration, canning, and freezing.
Food Quality: Characteristics of food that affect its desirability and nutritional value, including sensory attributes, nutrient content, and shelf life.
Food Processing: Techniques for preparing, packaging, and storing food, including pasteurization, fermentation, and sterilization.
Food Packaging: Materials and methods for safely and efficiently storing, transporting, and distributing food.
Food Labeling: Requirements for labeling food products, including content, format, and claims.
Food Safety Culture: Attitudes, values, and practices within organizations that prioritize food safety and quality.
Food Safety Management Systems: Frameworks for managing food safety risks, including ISO 22000 and GFSI.
Health and Safety: Issues related to workplace safety, including sanitation, ergonomics, and personal protective equipment.
Microbiology: The study of microorganisms in food and their impact on food safety and quality.
Chemistry: The study of chemical composition and reactions in food products.
Food Processing Technology: The science that deals with the transformation of raw materials into finished food products.
Sensory Analysis: The study of how consumers perceive food products and how this perception affects purchase decisions.
Food Packaging Technology: The science of packaging food safely and conveniently.
Food Preservation Technology: The science that focuses on preserving food products with the aim of keeping them fresh and safe for consumption.
Food Engineering: The science that includes a combination of principles of engineering, microbiology, and physics that lead to the design of food processing equipment and food manufacturing systems.
Food Safety Management Systems: The study of the systems and practices necessary to ensure the safety of food products, the environment, and employees during the food production process.
Food Regulatory Compliance: The study of the rules, regulations, and compliance standards set by government and industry bodies to ensure food safety and quality.
Food Toxicology: The study of the effects of harmful substances present in food on human health.
Food Hygiene and Sanitation: The science that deals with the control of microorganisms and other contaminating agents in the food production process.
Food Quality Control: The science that focuses on ensuring that food products meet the desired quality specifications through tests and analysis.
Food Traceability: The science of tracking food products throughout the food chain.
Food Biotechnology: The application of science and technology to modify and improve the quality of food products.
- "...biological, chemical, and physical hazards in production processes..."
- "...designs measures to reduce these risks to a safe level."
- "HACCP attempts to avoid hazards rather than attempting to inspect finished products for the effects of those hazards."
- "The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc."
- "The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) require mandatory HACCP programs for juice and meat..."
- "All other food companies in the United States that are required to register with the FDA... as well as firms outside the US that export food to the US, are transitioning to mandatory HARPC plans."
- "It is believed to stem from a production process monitoring used during World War II..."
- "HACCP itself was conceived in the 1960s..."
- "In 1994, the organization International HACCP Alliance was established..."
- "HACCP has been increasingly applied to industries other than food, such as cosmetics and pharmaceuticals."
- "This method, which in effect seeks to plan out unsafe practices based on science, differs from traditional 'produce and sort' quality control methods..."
- "HACCP is focused only on the health safety issues of a product and not the quality of the product..."
- "In the United States, HACCP compliance is regulated by 21 CFR part 120 and 123."
- "Similarly, FAO and WHO published a guideline for all governments to handle the issue in small and less developed food businesses."
- "Based on risk-assessment, HACCP plans allow both industry and government to allocate their resources efficiently by establishing and auditing safe food production practices."
- "The organization International HACCP Alliance was established, initially to assist the US meat and poultry industries with implementing HACCP."
- "...yet HACCP principles are the basis of most food quality and safety assurance systems."
- "Meat HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA."
- "The main objective of HACCP is to ensure food safety by identifying and controlling hazards throughout the production process."