Hazard Analysis and Critical Control Point (Food safety system)
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System number
987007558935705171
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Information for Authority record
Name (Latin)
Hazard Analysis and Critical Control Point (Food safety system)
Other forms of name
HACCP (Food safety system)
See Also From tracing topical name
Food Safety measures
Food industry and trade Quality control
MARC
MARC
Other Identifiers
Wikidata:
Q279454
Library of congress:
sh2001009897
Sources of Information
- 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)