- "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..."
Understanding the principles of HACCP and how to implement them in a food handling environment to identify, prevent and control hazards related to food safety.
- "...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."