What is Haccp?
HACCP stands for, Hazard analysis critical control point: the systematic identification and management of the risks associated with the manufacture, distribution and use of food ingredients. You can find more information here: dsm.com/en_US/html/sustainability/glossa....
HACCP is referred as the prevention of hazards rather than finished product inspection. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) say that their mandatory HACCP programs for juice and meat are an effective approach to food safety and protecting public health. Meat HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA.
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Related Questions
What happens when the state makes a determination of inadequacy regarding a HACCP plan, and the processor has already appealed that issue to the FDA?
Who needs HACCP?
What is HACCP, why is it important for food exporters and how can I become certified?
Which activities of a molluscan shellfish harvester are exempt from the requirements of the seafood HACCP regulation?