Haccp

Hazard analysis and critical control points


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Food safety







Terms



Foodborne illnessHazard Analysis and Critical Control Points (HACCP)



Critical control point



Critical factors



Food, acidity, time, temperature, oxygen and moisture



pH



Water activity(aw)



Pathogens



Clostridium botulinum



E. coli



Hepatitis A



Salmonella



Listeria



Parasitic infections



Blastocystis



CryptosporidiosisTrichinosis




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Hazard analysis and critical control points, or HACCP /ˈhæsʌp/, is a systematic preventive approach to food safety and pharmaceutical safety thatidentifies physical, allergenic, chemical, and biological hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level.In this manner, HACCP is referred as the prevention of hazards rather than finished product inspection. The HACCP system can be used at all stages of a food chain, from food production andpreparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) say that their mandatory HACCP programs for juice andmeat are an effective approach to food safety and protecting public health. Meat HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA. The use of HACCP iscurrently voluntary in other food industries.

HACCP is believed to stem from of a production process monitoring used during World War II because traditional "end of the pipe" testing on artillery shell'sfiring mechanisms could not be performed, and a large percent of the artillery shells made at the time were either duds or misfiring.[1] HACCP itself was conceived in the 1960s when the US National...