Hazard analysis and critical control points, or HACCP (English, pronounced /ˈhæsʌp/), is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical, andbiological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) say that their mandatory HACCP programs for juice and meat are an effective approach to food safety and protecting public health. Meat HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA. The use of HACCP is currently voluntary in other food industries. More About HACCP
eLearning Training Solutions – Online Classes
Powered by Events Manager
