2014•Unpublished venueRequires access

HACCP (Hazard analysis & critical control point)

Anania Arjuna, Ananja Arjuna

Abstract

HACCP (Hazard Analysis & Critical Control Point) is the systematic preventative approach to food safety. It addresses physical, chemical and biological hazards as a means of prevention rather than finished product inspection. It is a systematic preventive approach for food safety from biological, chemical and physical hazards in production process. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution etc.

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Key concepts: Physical hazard, Critical control point, Hazard analysis, Biological hazard, Risk analysis (engineering), Food safety, Hazard analysis and critical control points, Product (mathematics)