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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Northumbria Larder's technical support manager Sue Cresswell has received the Level 4 Award in Hazard Analysis Critical Control Points (HACCP) in Management for Food Manufacturing, which she will use to help members and potential members ensure they understand what standards they need to meet.
Dewsbury Magistrates fined the Slab Pasty Company, of Cleckheaton, for four separate food hygiene offences, including failing to keep the premises and equipment clean, failing to store ingredients in appropriate containers to protect them from contamination and failing to implement and maintain a permanent procedure based on Hazard Analysis Critical Control Points.
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.
This 100 per cent halal unit will operate as per the certification standards of Hazard Analysis Critical Control Points (HACCAP) in the production of value added meat products from chicken, beef, lamb and seafood.

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