Transcription of HACCP , GMPs, SSOPs, and SOPs - California Department of ...
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HACCP , GMPs, SSOPs, and SOPs - California Department of ...
PHR2505/10/06, 7pHACCP , gmps , SSOPs, and SOPsMaha HajmeerI. HACCP , Pre- and Post-harvestTraditionally, the safety of food products, including meat and poultry commodities, has beencontrolled (and still is) by inspection of the final product. More recently, and with the introductionof the Hazard Analysis and Critical Control Points ( HACCP ) system, the process of food inspectionis being modernized (especially in the meat and poultry area). The emphasis is being directed todetecting food safety hazards upstream in the production or manufacturing process rather than in thefinished product. Thus, similar to traditional inspection systems, the HACCP system was devisedto provide safe food for consumers.
strict food safety measures. Later, it was mandated by FDA as a control system for seafood and, recently, for juices. Currently, there is a growing in terest in using HACCP to control the safety of live animal production as well as produce production (i.e., pre-harvest food safety). HACCP and ISO 9000 HACCP is a preventive system to food ...
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