HACCP


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HACCP

References in periodicals archive ?
Menu-Safe is a revolutionary food safety management system, and is the only international HACCP system that has been categorically proven to work for the hospitality, catering and food service industries.
By implementing HACCP techniques and standards and documenting our procedures, it is now easier for the control authorities to monitor our day to day health and safety measures," added Al Khaja.
15 The FSA should develop, as part of its audit scheme or an as adjunct to it, a means of assessing how food hygiene inspections are undertaken by local authorities, including the assessment of HACCP and HACCP-based plans.
Its proposal must be approved by the EU Council of Ministers and the European Parliament to come into force and follows wide-ranging consultation with representatives from food "producers, industry, commerce and consumers" about implementing HACCP based procedures.
The focus of the HACCP team should be preventing, eliminating, and/or reducing any significant food safety hazard identified at specific points within the food's flow through the operation, including purchasing, receiving, storing, preparing, cooking, holding, serving, cooling, reheating, assembly, and transport.
A HACCP program's effectiveness and reliability as a safety tool can be greatly enhanced by using statistical techniques, specifically statistical process control (SPC).
This book differs from most others that deal specifically with HACCP in that it is written in a 'chatty' easy to read style.
Although seafood processors and distributors are responsible for developing their own HACCP plans, a process that can be costly and time-consuming, the FDA must ultimately ensure compliance.
That far exceeds the testing requirements of the new HACCP rules.
A number of states are now adopting HACCP rules as a guideline for their own inspections.
HACCP will enhance the safety of all commercial seafood products.
PureSafety's new online HACCP course suite is designed to help organizations operating in all segments of the food industry to efficiently and cost-effectively deliver training on critical food safety fundamentals in the demanding, often fast-paced food industry environment.