hazard analysis and critical control point


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Related to hazard analysis and critical control point: HACCP

hazard analysis and critical control point

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HACCP

A food safety program designed initially for astronauts and adopted by the U.S. Food and Drug Administration and other international agencies. It consists of seven principles: 1. identify potential hazards to a nutrient or the food supply; 2. find the critical control points in food production where interventions can block the hazard; 3. establish protocols for preventing each identified hazard at the control points; 4. establish monitoring standards to identify problems arising at those control points; 5. develop policies to correct monitoring failures; 6. develop procedures to verify that the system functions well; 7. establish and implement policies for record keeping.
References in periodicals archive ?
National Advisory Committee on Microbiological Criteria for Foods (1997), Hazard Analysis and Critical Control Point Principles and Application Guidelines, Source unlisted.