Hazard analysis critical control point haccp
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Section 2: Hazard Analysis Critical Control Points (HACCP)
assets.publishing.service.gov.ukSection 2: Hazard Analysis Critical Control Points _____ FCO HACCP Version no. 1 Page: 3 of 20 Critical Control Point (CCP) A step at which control must be applied in order to prevent or eliminate a food safety hazard or reduce it to an acceptable level as it will not be removed at a later step. For example, the chilled storage of high-risk food.
Food Quality and Safety Systems - A Training Manual on ...
www.fao.orgRecognizing the importance of HACCP to food control, the twentieth session of the Codex Alimentarius Commission, held in Geneva, Switzerland from 28 June to 7 July 1993, adopted Guidelines for the application of the Hazard Analysis Critical Control Point (HACCP) system (ALINORM 93/13A, Appendix II).
Hazard Analysis and Critical Control Points Guide
pqri.orgHazard Analysis and Critical Control Points (HACCP) Page 1 of 8 1 Overview Hazard Analysis and Critical Control Point (HACCP) has been defined by the World Health Organization as “a scientific, rational and systematic approach for the identification, assessment and control of hazards.1” Originally developed to focus on food safety hazards,
HAZARD ANALYSIS AND CRITICAL CONTROL POINT …
www.mhlw.go.jpHAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEM AND GUIDELINES FOR ITS APPLICATION Annex to CAC/RCP 1-1969 (Rev. 4 - 2003) PREAMBLE The first section of this document sets out the principles of the Hazard Analysis and Critical Control Point (HACCP) system adopted by the Codex Alimentarius Commission. The second section provides
Hazard Analysis and Critical Control Point (HACCP) System ...
www.who.int13 Definitions Control (verb): To take all necessary actions to ensure and maintain compliance with criteria established in the HACCP plan. Control (noun): The state wherein correct procedures are being followed and criteria are being met. Control Measure: Any action and activity that can be used to prevent or eliminate a food safety hazard or reduce it to an …