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.
Food Allergen Labeling and Consumer Protection Act (FALCPA), Hazard Analysis and Critical Control Point (HACCP) and Europe's Registration, Evaluation and Authorization of Chemicals (REACH) are three examples of regulations with which process manufacturers must comply.
All of the company's feed mills in the network are Hazard Analysis and Critical Control Point (HACCP) certified or compliant.
The new facility will also enable the Company to exceed the quality control standards for food safety reflected in the existing plant's registration under ISO 9000 and compliance with Hazard Analysis and Critical Control Point (HACCP) guidelines.