Hazard Analysis Critical Control Point


Also found in: Acronyms.

Haz·ard A·nal·y·sis Crit·i·cal Con·trol Point

(HACCP) (haz'ărd ă-nal'ă-sis krit'i-kăl kon'trōl poynt)
A food safety system that identifies points in food production where food safety risks are thought possible.
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Training Considerations for the Application of the Hazard Analysis Critical Control Point System to Food Processing and Manufacturing.
[21.] Burson DE Hazard Analysis Critical Control Point (HACCP) Model for Frankfurters.
"A hazard analysis critical control point system is in place with stringent international hygiene regulations and standards.
"We were certainly aware of the rating given, however the issues raised were largely paperwork-related as we were unable to provide a completed Hazard Analysis Critical Control Point report at the point of inspection, so the inspector explained that she could not award a full rating due at the time.
He then considers preservatives as active ingredients; non-traditional preservatives, fragrances, and "natural" preservatives; measuring water activity, Hazard Analysis Critical Control Point (HACCP), and Current Good Manufacturing Practices; and chelating agents and antioxidants.
More importantly, under the guidance of United Nations Industrial Development Organisation (UNIDO), Pakistan has sent over a report on the Hazard Analysis Critical Control Point (HACCP) of processing plants to the EU.
Being committed to sustainability and being customer-centric, Dhofar Global, two years ago, set about developing an innovative product, which would not compromise their HACCP (Hazard Analysis Critical Control Point) quality approval.
The rating is however underpinned by the experience and long track record of the promoters, location of the plant in aquaculture zone, approvals from Hazard Analysis Critical Control Point (HACCP), European Union (EU) and British Retail Consortium (BRC), and satisfactory capital structure.
oKimball baked beans are manufactured in a facility that is HACCP (Hazard Analysis Critical Control Point) and ISO 9001:2000 accredited.
The award is based on the Hazard Analysis Critical Control Point system (HACCP), part of the ISO 2200.
The product is designed to meet the highest food industry safety standards and fits into Hazard Analysis Critical Control Point and Good Manufacturing Practice plans.
More and more regulatory agencies are requiring hazard analysis critical control point (HACCP) plans and manager training.

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