HACCP


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HACCP

Abbreviation for Hazard Analysis Critical Control Point.

HACCP

hazard analysis and critical control point.

HACCP

hazard analysis critical control points.
References in periodicals archive ?
With regard to livestock farming, the HACCP implementation began on swine farms in 2006, cattle farms (dairy and beef) in 2007, and poultry farms (broilers and laying hens) in 2008.
The first international definition of HACCP was given in 1993 when Codex Alimentarius Commission presented its HACCP standard.
being awarded an HACCP certificate has improved our systems and we're really proud of that accomplishment.
Traditional food and beverage flooring materials such as thermoplastic coverings, terrazzo, epoxy resins and cementitious urethane screeds all meet this HACCP criteria thanks to the seamless, non-absorbent and easy-to-clean finish that they create.
As per the ADFCA regulation, all food business operators shall develop, implement and maintain food safety management systems based on the HACCP principles," Al Khaja said after a presentation on an ADFCA initiative to raise the food safety standards in small businesses.
Key personnel, including Quality Controllers, Operations Officers and Production Supervisors were also given a stronger mandate to ensure that operations across the board were in strict conformity with HACCP standards.
Como se menciono, desde el ano 1960 hasta la actualidad, existen datos, avances e informacion sobre el sistema HACCP, estos guian e intentan integrar los procesos para planificar, captar, dinamizar, organizar y administrar recursos y talentos, dentro de los limites de tiempo y costos, segun el proposito de cada organizacion.
The HACCP certification granted to Sofitel Manila is the best assurance that guests will always receive a service that is truly magnifique
has received HACCP On Demand certification from AIB International on March 23, 2011.
Not all companies respect the HACCP system, although the Food Directorate says that the majority have begun implementing it.
HACCP is considered the gold standard in the food industry, and means that a certified organisation has taken strict steps to reduce or eliminate food safety hazards, said a stataement from the Wafi Group-owned hotel.
The latest Guideline (HACCP in produce and feed: a practical guide - Guideline 64) in Campden BRI's HACCP portfolio provides much-needed guidance for these two product areas, as Chris Knight, author of the document, explains: