hazard analysis and critical control point

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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.
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Under the new rules, packers and slaughterhouses will be required to establish a system known as hazard analysis and critical control points, identifying each point and potential problem in the process - such as cutting, grinding and overheating - where contamination can occur and developing steps to prevent it.
The system -- Hazard Analysis and Critical Control Points, or HACCP -- focuses on problem prevention.
Both the FoodPro and the FoodPro Plus thermometers incorporate a Go/No-Go Hazard Analysis and Critical Control Points (HACCP) check feature to help users rapidly identify food storage temperature conditions.
Both the FoodPro Plus and the FoodPro thermometers incorporate federally regulated Hazard Analysis and Critical Control Points (HACCP) for food temperature measurement.
PDA software interactively guides users through tailored checklists to ensure compliance with corporate quality, operational and Hazard Analysis and Critical Control Points (HACCP) guidelines.
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