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HACCP - Hazard Analysis and Critical Control Points

10/5/2011
Written by: Steve King

Hazard Analysis Critical Control Point or HACCP (English, pronounced /ˈhæsʌp/) is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes including packaging, distribution, etc.

 

Source: http://en.wikipedia.org/wiki/Hazard_Analysis_and_Critical_Control_Points

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