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.
References in periodicals archive ?
Department of Agriculture, Salmonella occurrences have dropped in meat and poultry plants since the mandatory introduction of Hazard Analysis and Critical Control Points (HACCP).
The standardized curriculum will set forth the minimum requirements for establishing a hazard analysis and critical control points, system, Kathy Knutson, food safety outreach manager for the research consortium of industry, academia, and FDA said.
Pathogen reduction has been the primary focus of numerous regulatory initiatives starting with the USDA's implementation of Hazard Analysis and Critical Control Points (HACCP) in 1998.
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