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Hazard Analysis and Critical Control Point (Food safety system)

LC control no.sh2001009897
Topical headingHazard Analysis and Critical Control Point (Food safety system)
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Variant(s)HACCP (Food safety system)
See alsoFood--Safety measures
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Food industry and trade--Quality control
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Found inWork 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)