Food Safety & Regulation
HACCP Hazard Analysis and Critical Control Points
A systematic preventive food safety system built on seven principles, beginning with hazard analysis and identification of critical control points.
The food safety system most large food manufacturers and export-focused plants are required to run, especially for meat, seafood and dairy.
Related terms
Critical control point
Food Safety & RegulationA step at which control can be applied and is essential to prevent, eliminate or reduce a food safety hazard to an acceptable level.
Critical limit
Food Safety & RegulationA measurable maximum or minimum value at a CCP that separates acceptable from unacceptable product.
Prerequisite programme
Food Safety & RegulationThe basic hygiene and operational conditions — GMP, sanitation, pest control, personnel hygiene — that must be in place before HACCP can work.
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