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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Al Semman Farm, one of the two quail producers in the UAE and member of UAE-based Liberty Investment Company, has begun implementing expansion plans and gearing for exports, having just achieved the HACCP (Hazard Analysis Critical Control Points) certification, the ultimate recognition for safety and hygiene standards in the global food industry.Al Semman Farm, located in Al Ain, is the first UAE poultry company to have achieved the HACCP certification in both poultry farming and processing plant operations, following stringent testing under the complex HACCP program.
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.
The new factory is GMP- (Good Manufacturing Practice) and HACCP-certified (Hazard Analysis Critical Control Points), with an annual production capacity of more than 3000 tons.
Competition, imports, Hazard Analysis Critical Control Points (HACCP) requirements and interregional shipping have influenced the move toward quality production.
A Hazard Analysis Critical Control Points (HACCP) program is an ideal, proactive approach to ensuring food safety (see sidebar, "The Seven HACCP Principles").

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