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hazard analysis critical control points

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hazard analysis critical control points [¦haz·ərd ə‚nal·ə·səs ‚krid·i·kəl kən′trōl ‚poins]
(food engineering)
A food safety technique that examines points in food production (ingredients, processing, and so on) that are most likely to cause food-borne illness; these points are then heavily monitored during production. Abbreviated HACCP.


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HACCP, an acronym for Hazard Analysis Critical Control Points, was first used in the NASA space shuttle launch and has progressively been applied to the food industry.
Chapter Titles Introduction to Hazard Analysis Critical Control Points (HACCP); Implementing Sanitation and Related Programs as a Prerequisite to HACCP; Developing a HACCP Plan; HACCP in Shrimp Processing; General Concepts of Sampling and Monitoring; Sampling Procedures and Monitoring for Organoleptic, Physical and Chemical Quality; Monitoring for Microbiological Quality; The Future of HACCP in Controlling Seafood Safety; References; Appendices; Index.
 
 
 
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