Lesson 30: Hazards Anaysis Critical Control Point (HACCP)
Hazard Analysis Critical Control Points (HACCP) is an international food safety system that deals with the control of factors affecting the ingredients, product and processing of food. It is widely recognized by scientific authorities and international organizations as the most effective approach available for producing safe food. The goal of HACCP is to identify biological, chemical and physical hazards and to include preventive measures throughout the process which would stop these hazards before they begin. These measures would, in turn, prevent unsafe food from reaching the consumer.
Last modified: Wednesday, 22 February 2012, 10:06 AM