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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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.
have compiled a series of professional papers intended to support field veterinarians and other professionals interested in supporting dairy farmers and herd managers who are attempting to implement a Quality Risk Management program based on hazard analysis critical control points (HAACP) principles.
You can also ask for International Standards Organization certification, and make sure your suppliers use a Hazard Analysis Critical Control Points plan and Good Manufacturing Practices.
Under the Canadian Food Safety and Quality Program, the CFIG received $284,700 to teach storeowners and managers how to implement a new Hazard Analysis Critical Control Points (HACCP)-based food safety system in stores.

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