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 ?
Guidelines for application of Hazard Analysis and Critical Control Point (HACCP) system.
The proposed regulations for implementing the system, known as the Hazard Analysis and Critical Control Point system, will be published within 90 days." On March 23, 1993, FDA chief David Kessler called for" ...a new system of controls on seafood producers and processors.
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).