| LC control no. | sh2001009897 |
|---|---|
| Topical heading | Hazard Analysis and Critical Control Point (Food safety system) |
| Variant(s) | HACCP (Food safety system) |
| See also | Food--Safety measures Food industry and trade--Quality control |
| Found in | Work cat.: Howard, L. Considerations for developing a HACCP plan for acidified foods, 2000: p. 1 (Hazard Analysis and Critical Control Point (HACCP) techniques are becoming the accepted norm for controlling the safety of foods) Corlett, D. HACCP user's manual, 1998: p. xiii (Hazard Analysis and Critical Control Point food safety system (HACCP) ... is a scientifically based protocol that is applied directly to the food procurement, production, and distribution process) FDA backgrounder via WWW, Sept. 18, 2001 (HACCP: state-of-the art approach to food safety; Hazard Analysis and Critical Control Point, or HACCP (pronounced hassip); New challenges to the U.S. food supply have prompted FDA to consider adopting a HACCP - based food safety system on a wider basis. HACCP involves 7 principles: 1) Analyze hazards; 2) Identify critical control points; 3) Establish preventive measures with critical limits; 4) Establish monitoring procedures; 5) Establish corrective actions; 6) Establish verification procedures; 7) Establish record keeping) |
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