HACCP systems addresses food safety through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing,...

HACCP (Hazard Analysis Critical Control Point) is defined as a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

U.S. Food and Drug Administration

2023年8月30日 · Hazard Analysis Critical Control Points (HACCP) is a globally recognized food safety management system that identifies and controls potential hazards during food production. This system addresses biological, chemical, and physical risks from the initial stages of raw material production and procurement up to the distribution and consumption of ...

HACCP is a scientific system for process control that has long been used in food production. It prevents food safety problems by applying controls at identified points in a food production process at which hazards can be prevented, controlled, eliminated, or reduced to acceptable levels. An effective HACCP system includes:

2017年12月21日 · There are three main types of food safety hazards: microbiological - involving harmful bacteria; chemical - involving chemical contamination; physical - involving objects getting into food;...

The National Advisory Committee on Microbiological Criteria for Food (NACMCF) working group created guidelines and redefined the seven basic principles of HACCP as an effective and rational means of assuring food safety from harvest to consumption. The working group published the HACCP principles and application guideline document in August 1997.

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

2025年1月29日 · In this guide to HACCP principles, you'll learn the 7 HACCP principles, why each is important, and how they apply to the HACCP food safety system.

List the seven principles and describe the significance of each. A flow chart describing the steps of each process and product flow in the establishment shall be prepared, and the intended use or consumers of the finished product shall be identified. Hazards in animals or raw materials? Avenues for contaminants? Sources of known pathogens?