Difference between revisions of "Hazard Analysis And Critical Control Points"

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(New page: A production quality control system now being adopted throughout much of the food industry as a method for minimizing the entry of foodborne pathogens into the food supply ...)
 
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A [[product]]ion quality control system now being adopted throughout much of the [[food]] industry as a method for minimizing the entry of [[food]]borne pathogens into the [[food]] supply in order to protect human health. Under a HACCP (pronounced Ha-sip) system, potential hazards are identified and risks are analyzed in each phase of [[product]]ion; critical control points for preventing such hazards are identified and constantly monitored; and corrective actions are taken when necessary. Record keeping and verification procedures are used to ensure that the system is working. HACCP is one of the major elements of regulations, issued by USDA in July 1996 to control pathogens in [[meat]] and [[poultry]] [[product]]s. Under the rules, all [[meat]] and [[poultry]] slaughter and processing plants with 500 or more employees had to develop and implement, by January 1998, a USDA-approved HACCP plan for each of their processes and [[product]]s. Plants with 10 to 500 employees implemented HACCP by January 1999, and plants with less than 10 employees implemented the system by January 2000. Under separate rules issued by the Food and Drug Administration on December 5, 1995, sea[[food]] processors and importers also were required to implement HACCP plans and be in full compliance by December 1997.
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==References==
 
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[http://www.fsis.usda.gov/Help/A-Z_Index/index.asp USDA Index]
 
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[[Category:United States Government Word Definitions]]
 

Revision as of 20:50, August 21, 2010

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