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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. Want to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit the webmaster's page for free fun content. |
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