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	Hazard Analysis and Critical Control Points - Wikipedia, the free encyclopedia
		HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCP's) can be taken to reduce or eliminate the risk of the hazards being realised.
		The impetus behind modern HACCP programs first began as a natural extension of Good Manufacturing Practices (GMPs) that food companies had been using as a part of their normal operations.
		In 1971 the HACCP approach was presented at the first American National Conference for Food Protection.
	en.wikipedia.org /wiki/HACCP (543 words)

	Canadian Food Inspection Agency - HACCP Generic Model - Food Safety Enhancement Program Implementation Manual - Volume ... (Site not responding. Last check: 2007-10-06)
		HACCP system must be completed at a minimum once per year, (the written procedures may describe a schedule where each required activities will be completed at specified times over the course of one year).
		HACCP system, procedures to be followed when a deviation is found including actions to prevent the reoccurrence of these deviations and records to show the reviews are performed as written.
		HACCP system, the date on which changes were implemented, and who from the company: - verified pages were replaced (and signed if required) as required in the written program, - that these changes have been implemented as written, and if necessary, - that the changes have been validated.
	www.inspection.gc.ca /english/fssa/polstrat/haccp/manu/vol4/1-2e.shtml (3522 words)

	HACCP (Site not responding. Last check: 2007-10-06)
		The HACCP concept is a step-by-step approach to the identification and assessment of hazards and risks associated with the manufacture, distribution and use of products.
		HACCP originated in the chemical processing industry, particularly in Great Britain, over forty years ago.
		The modern concept of HACCP was developed during space missions in the 1960’s by the U.S. Army Laboratories and NASA, mainly to prevent their astronauts from getting sick from the food they were eating in space.
	www.medvet.com.au /haccp (410 words)

	Dr. Merle Peirson - HACCP Sypmosium (Site not responding. Last check: 2007-10-06)
		HACCP is defined as a systematic approach to be used in food production as a means to assure food safety.
		For HACCP to be implemented there must be hazards of significant risk for which preventive measures are known and the HACCP principles properly applied.
		An important definition in HACCP is the one for Critical Control Point (CCP): a point, step or procedure at which control can be applied and a food safety hazard can be prevented eliminated, or reduced to an acceptable level.
	www.cvm.uiuc.edu /HACCP/Symposium/PIERSON.HTM (2715 words)

	VSAT Canada. FOOD SAFETY HACCP SOFTWARE. Haccp. (Site not responding. Last check: 2007-10-06)
		Hazardous Analysis Critical Control Point or HACCP for short was a system originally developed in the U.S. by its space agency to guarantee the safety of astronauts' food while in space.
		The key element of the HACCP system is to control potential food safety hazards throughout the food process.
		The food industry is quickly recognizing the need for implementation of HACCP system as legislative requirements in Canada across various other food sectors may be inevitable.
	www.vsatcanada.com /haccp.html (299 words)

	[No title]
		HACCP Plan means the written document that is based upon the principles of HACCP and delineates the procedures to be followed.
		The juice HACCP regulation includes a 5-log pathogen reduction performance standard that requires you to establish controls in your HACCP plan for the “pertinent microorganism,” which is likely to be one of the enteric microbial pathogens or Listeria monocytogenes.
		The HACCP regulation requires you to use treatments capable of consistently achieving at least a 5-log reduction (using ten as the base number) in the level of the pertinent microorganism in your juice.
	www.fda.gov /OHRMS/DOCKETS/98fr/02d-0333-gdl0001.doc (16918 words)

	Acumen - Providers of HACCP software, HACCP training and HACCP consulting
		HACCP is a pro-active process control system by which food quality is ensured.
		Acumen's experts are able to assist companies design and implement HACCP systems as well as provide training for their staff.
		In addition to the food and related industries, Acumen is able to adapt the methodologies and disciplines of HACCP to a variety of environments, eg health industry, to effectively control and monitor critical or hazardous issues e.g.
	www.tradewatch.com /acumen/haccp.html (371 words)

	Hazard Analysis Critical Control Point (HACCP) - Saferpak.com
		The first incarnation of HACCP was developed by the Pillsbury Corporation and the National Aeronautics and Space Administration (NASA), to ensure food safety for the first manned space missions.
		The HACCP study also provides for a greater understanding of the process and demonstrates that 'all risks' have been considered and that hygiene is under control.
		A document prepared in accordance with the principles of HACCP to ensure control of hazards which are significant for food safety in the segment of the food chain under consideration.
	www.saferpak.com /haccp.htm (2347 words)

	Rhode Island Food Safety Education \| Food Service Industry \| HACCP
		HACCP was first developed and used by the Pillsbury Company in the late 1950's to provide safe food for America's space program.
		HACCP consists of seven steps used to monitor food as it flows through the establishment, whether it be a food processing plant or foodservice operation.
		In order for this simplified, focused application of HACCP principles to be effective in reducing the risk of foodborne illness, Standard Operating Procedures (SOP's) of personal hygiene, basic sanitation and food storage must be developed and adhered to.
	www.uri.edu /ce/ceec/food/factsheets/haacp.html (1436 words)

	HACCP Class
		HACCP was first extensively utilized to assure food safety by the Pillsbury Company in response to requirements imposed by NASA for "space foods" produced for manned space flights beginning in 1959.
		Today, through efforts by industry and government scientists, HACCP has become a system built on a solid foundation that can be used to identify hazards and ways to reduce or eliminate their entry into the food chain.
		More importantly, this mandate requires that HACCP and its underlying principles be taught at Texas AandM to students who must be prepared to design and implement HACCP plans in industry.
	meat.tamu.edu /ANSC657.html (1073 words)

	Hazard Analysis & Critical Control Point - ISO 9001 2000 certificate consultancy & training. Consultants for 9000, ...
		HACCP includes steps designed to prevent problems before they occur and to correct deviations through a systematic way as soon as they are detected.
		HACCP enables the producers, processors, distributors, exporters, etc, of food products to utilize technical resources efficiently and in a cost effective manner in assuring food safety.
		Establish procedures for verification to confirm that the HACCP system is under control.
	www.lakshy.com /haccp/haccp.htm (469 words)

	Food safety and quality assurance: HACCP (Site not responding. Last check: 2007-10-06)
		The Hazard Analysis Critical Control Point (HACCP) system is a widely accepted food safety management system to assure the safety of food.
		A major part of this programme has been the development of tools and implementation of training courses in member countries to strengthen national capacity in HACCP application and auditing.
		The manual serves as a reference for trainers and those with responsibility for HACCP plan development.
	www.fao.org /es/esn/food/foodquality_haccp_en.stm (200 words)

	HACCP for Excellence - technical consultancy, microbiology, food safety and hygiene, interim management (Site not responding. Last check: 2007-10-06)
		HACCP for Excellence is a technical consultancy to the food, drinks and catering industries, providing support in HACCP, HACCP assessment, microbiology, Assured Safe Catering and continuous improvement for business excellence.
		Hazard Analysis and Critical Control Point (HACCP) was developed in the 1960s in the United States to ensure food safety for the first NASA manned space missions.
		Manufacturers should operate a HACCP system in order to be certain of complying with current and forthcoming food legislation.
	www.haccpforexcellence.com (213 words)

	safefood (Site not responding. Last check: 2007-10-06)
		HACCP stands for Hazard Analysis Critical Control Point (and it's pronounced hass-up).
		HACCP emerged as a result of collaborative work between the Pillsbury Company, US Army Natick Laboratories and the National Aeronautic and Space Administration (NASA).
		Basically, a HACCP program means finding out where the really serious problems occur, monitoring these steps so you know if there are problems, and fixing any problems that arise.
	www.safefood.net.au /content.cfm?sid=480 (447 words)

	TechniCAL: HACCP News (Site not responding. Last check: 2007-10-06)
		HACCP is a simple concept that stands for Hazard Analysis Critical Control Point.
		A HACCP program simply identifies the critical areas of an operation and provides methods of monitoring, recording and handling those areas.
		No matter what the regulatory agencies adopt as standard, the fact remains that your company cannot afford to simply wait and be caught at the eleventh hour while it unknowingly compromises food safety due to an inadequate, or outdated, quality control system.
	www.tcal.com /haccp.htm (470 words)

	Canadian Food Inspection Agency - HACCP Generic Model - Hazard Analysis Critical Control Points (HACCP)
		The core of FSEP is the internationally recognized HACCP system, a straightforward yet powerful set of principles for controlling food safety.
		Its use is intended during the implementation phases of HACCP.
		HACCP Curriculum Guidelines - The guidelines are intended to assist providers who are considering the delivery of HACCP/FSEP courses...
	www.inspection.gc.ca /english/fssa/polstrat/haccp/haccpe.shtml (264 words)

	NIST GSIG: HACCP: A Modern Food Safety System (Site not responding. Last check: 2007-10-06)
		The Food and Drug Administration and the U.S. Department of Agriculture increasingly are adopting a food safety program first developed in the 1960s for supplying food to the astronauts.
		HACCP offers a number of advantages over the older system.
		HACCP has been endorsed by the National Academy of Sciences, the Codex Alimentarius Commission (an international food standard-setting organization), and the National Advisory Committee on Microbiological Criteria for Foods.
	ts.nist.gov /ts/htdocs/210/gsig/haccp.htm (671 words)

	Canadian Food Inspection Agency - HACCP Generic Model - HACCP Curriculum Guidelines (Site not responding. Last check: 2007-10-06)
		The objective of these courses is to train the HACCP Coordinators in order for them to have the necessary knowledge and skills to assume their roles and responsibilities under HACCP/FSEP.
		The seven basic principles of HACCP are indicated in the brackets.
		Assemble the HACCP Team: The development of a successful HACCP system depends on the participation of a number of key individuals at the plant level and external experts if necessary.
	www.inspection.gc.ca /english/fssa/polstrat/haccp/coure.shtml (2160 words)

	HACCP, Food Safety Conference in Larnaca Cyprus, April 1 - 4, 2004
		From the cleanrooms and biosafety industry, to the factory farm; all are implementing HACCP by choice.
		HACCP is required by law in many industries for food safety purposes.
		HACCP concepts have been used for a number of years to prevent drug residues in food products.
	www.haccp-aemgroup.net /about.html (814 words)

	IIQ Systems Services: Quality Management - HACCP (Site not responding. Last check: 2007-10-06)
		Hazard Analysis and Critical Control Point (HACCP) is a Preventive program that is being utilized by the consumable manufacturing industries to increase safety of products manufactured by the company.
		HACCP was originally developed in response to a request by NASA to ensure that "Space Foods" used on manned space flights were safe.
		By 1971, HACCP system was published and documented in USA, In the past few years, HACCP principles have spread across the world and phenomenally in the food and consumables industry.
	www.iiqsystems.com /haccp.html (82 words)

	HACCP Manual Release
		HACCP, is a non-traditional, non-continuous inspection technique recommended by the National Academy of Sciences as a more scientific, analytical, and economical approach than that provided by traditional inspection and quality control methods.
		In addition, the application of HACCP principles to seafood inspection has been adopted by several countries, including Canada, Iceland, and Thailand, and is becoming more broadly recognized by the international community as a mechanism to apply uniform inspection procedures.
		Included with the HACCP Plan is an outline of the activities of the reviewer which describes the controversies encountered and the decisions, if any, that were agreed to between the reviewer and the firm.
	seafood.nmfs.noaa.gov /manual.html (17032 words)

	HACCP software for supply chain management (Site not responding. Last check: 2007-10-06)
		The Hazard Analysis and Critical Control Point (HACCP) (pronounced hass-ap) approach is an effective methodology used to manage risk for a range of quality management systems.
		Currently our HACCP software is used by a broad range of industries to save up to 90% of plan development and maintenance time whilst improving conformance to specification.
		Our HACCP software is the leading HACCP software in Australia being used across a broad range of industries including beverages, catering, candy, hospitals, aged care, dairy, sugar, small goods, meat, water, transport, consulting, baby food, jam, retail, seafood, sauces, fruit, wheat, additives and retail.
	www.iglink.com.au (468 words)

	Maryland Sea Grant Extension: Hazard Analysis Critical Control Points (HACCP) (Site not responding. Last check: 2007-10-06)
		HACCP -- Hazard Analysis Critical Control Points -- is a federal food safety program that seafood processors must institute by December 18, 1997.
		First proposed by the U.S. Food and Drug Administration in 1994, HACCP is a mandatory program that focuses on preventing human hazards from contaminating food.
		To help seafood processors meet the goals of HACCP, the National Sea Grant Program is supporting a Seafood HACCP Alliance for training and educating processors across the nation.
	www.mdsg.umd.edu /Extension/HACCP (244 words)

	International HACCP Alliance (Site not responding. Last check: 2007-10-06)
		The International HACCP Alliance was developed on March 25, 1994.
		It is housed within the Department of Animal Science at Texas AandM University.
		Here is an invitation (as a PDF file) to join the International HACCP Alliance.
	haccpalliance.org (120 words)

	TechniCAL: Services: HACCP Solutions (Site not responding. Last check: 2007-10-06)
		The rest of the food processing industry is next as FDA has been pilot testing HACCP at several different facilities with a goal to adopt HACCP as a mandatory safety measure by the end of this decade.
		In-Plant HACCP Audits: Reviewing the written HACCP document is one thing, but conducting an actual on-site audit to see how well the plan is actually working (is it effective, is it being used properly, etc.) is another.
		It is required in the new Mandatory Seafood HACCP regulation to verify the HACCP plan "at least annually".
	www.tcal.com /haccpsol.htm (490 words)

	HACCP Software Training Support Software Food Safety
		HACCP Now Software is designed to ensure that HACCP is easy for Food Manufacturers, Food Packaging, Hotel and Catering, Food Safety and Training Consultancy businesses.
		HACCP Now is a Food Safety software system that covers the entire process from planning, writing and implementation of the Hazards Critical Control Points Plan.
		We believe that HACCP and Food Safety is a world wide concern that crosses geographical and language boundaries and that Hazards Critical Control Points systems should be available in ANY LANGUAGE.
	www.haccpnow.co.uk (274 words)

	HACCP training in Alaska
		In December 1997 a new federal regulation took effect to help assure the public that the seafood they purchase in stores or eat in restaurants is as safe as possible.
		The Alaska Department of Environmental Conservation has adopted this federal regulation so HACCP is mandatory for all processors in Alaska, even those who sell their product only in this state.
		The HACCP course is $120, and HACCP Segment Two is $50 per person.
	www.uaf.edu /map/haccp (315 words)

	QLIF news
		Organic HACsCP is the acronym of the EU FP5 Concerted action "Recommendations for improved procedures for securing consumer oriented food safety and quality of certified organic foods from plough to plate".
		The Organic HACCP project has reviewed studies of consumer concerns and preferences in relation to organic production systems and collected information about typical production chains for 7 commodities in regions across Europe.
		The conclusions from the Organic HACCP project were presented at a final workshop at the conference "Organic Farming, Food Quality and Human Health".
	www.qlif.org /qlifnews/april05/rel1.html (192 words)

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