HACCP

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HACCP

References in periodicals archive ?
Food and Drug Administration (FDA) in overseeing the Hazard Analysis and Critical Control Point (HACCP, pronounced "hassip") system for seafood.
HACCP: The Hazard Analysis and Critical Control Point System in the Meat and Poultry Industry (1994), Washington D.
Part 1 addresses management issues, with chapters on identifying potential sources of foreign bodies, good manufacturing practice (GMP), the role of the hazard analysis and critical control point (HACCP) system and how best to manage incidents involving foreign bodies.