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HACCP

A systematic approach to be used in food processing as a means to assure food safety. [NALT]

Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCPs), can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes including packaging, distribution, etc. [AGROVOC]

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UF food scientists call for new science in food safety

BLOGS.IFASMay 19th, 2009GAINESVILLE, Fla. — Some University of Florida food scientists say U.S. food safety procedures need to get out of the 1960s and into the era of biotechnology. Back then, America’s scientists devised a system to ensure astronauts’ food stayed safe. That system, called Hazard Analysis of Critical Point, became the U.S. industry standard. HACCP (pronounced […]

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