Hazard Analysis and Critical Control Points
Hazard Analysis and Critical Control Points: HACCP. A system for assuring the safe manufacture of food products. It consists of seven steps: (1) analysis of hazards, (2) identification of critical control points, (3) establishing critical limits for each control point, (4) monitoring of the control points. (5) establishing a system of corrective action, (6) effective record-keeping, and (7) establishing procedures to verify that the system is working properly. HACCP had its origin in the food safety requirements developed by NASA for the United States space program. It is of particular relevance for the administration of sanitary and phytosanitary measures.
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Author of the text: W. Goode
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