critical control point


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crit·i·cal con·trol point

(krit'i-kăl kŏn-trōl' poynt)
A point, step, or procedure in cooking at which controls can be applied and a food safety hazard can be prevented, eliminated, or reduced to acceptable levels.
References in periodicals archive ?
Topics include the control of biodeterioration in food, principles of Hazard Analysis Critical Control Point (HACCP) systems, thermal processing, food chilling and freezing, drying as a means of controlling biodeterioration, modified atmosphere packaging, hurdle techniques, and novel commercial preservation methods.
The second recommendation was to establish hazard analysis and critical control point programs to minimize Salmonella contamination by identifying and controlling sources of feed contamination.
The superior lubricity provided by the SL series assures longer machine life while minimizing contamination problems as required by the Hazard Analysis and Critical Control Point System (HACCP).
4 /PRNewswire/ -- Following a rigorous, two-year regimen of training and development of new policies and procedures, Latrobe Brewing Company recently became the first brewery in North or South America to be awarded third-party accreditation for its Hazard Analysis and Critical Control Point (HACCP) System, the international standard for food safety.
Food and Drug Administration (FDA) in overseeing the Hazard Analysis and Critical Control Point (HACCP, pronounced "hassip") system for seafood.
The standards require packers and processors to implement quality-assurance safeguards at every critical control point in their production processes.
The Hazard Analysis Critical Control Point (HACCP) program is designed to provide the industry with a systematic and scientific approach for identifying, monitoring and controlling possible sources of microbiological, chemical and physical contamination in foods and beverages.
Establish critical limits for each critical control point.
The Hazard Analysis and Critical Control Point (HACCP) system was developed in the 1960s by the Pillsbury Corporation, the National Aeronautics and Space Association (NASA) and the U.
LLC, the Industrial Catering Division of DAMAC Group, has been awarded the Hazard Analysis and Critical Control Point (HACCP) certification by Det Norske Veritas (DNV).
Analysis of Salmonella serotypes from selected carcasses and raw ground products sampled prior to implementation of the pathogen reduction; hazard analysis and critical control point final rule in the US.
As a part of the manned mission to the moon, the hazard analysis critical control point (HACCP) concept evolved and was used to ensure that foods manufactured for astronauts were safe.

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