
	Where results make sense

Topic: Hazard Analysis and Critical Control Points

	Hazard Analysis and Critical Control Points - Wikipedia, the free encyclopedia
		Hazard Analysis and Critical Control Points (HACCP) is a systematic preventative approach to food safety that addresses physical, chemical and biological hazards as a means of prevention rather than finished product inspection.
		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.
		Through the thorough analysis of production processes and identification of microbial hazards that were known to occur in the production establishment, Pillsbury and NASA identified the critical points in the process at which these hazards were likely introduced into product and therefore should be controlled.
	en.wikipedia.org /wiki/Hazard_Analysis_and_Critical_Control_Points (561 words)

	Pathogen Reduction and HACCP Systems...and Beyond
		HACCP is a way for industry to control and prevent problems and ensure safe food by controlling the production process from beginning to end, rather than detecting problems at the end of the line.
		Critical limits may be in the regulations, such as the requirement that poultry be chilled to 40 degrees F., or they may be established by the plant based solely on the scientific and technical literature or recommendations of experts.
		Under the HACCP system, compliance officers, under the direction of the appropriate district office, are assisting inspectors in documenting failures of plant control systems and helping to ensure appropriate due process when enforcement actions are needed, including suspending the use of the inspection marks and formally closing plants, i.e., withdrawing inspection.
	www.fsis.usda.gov /OA/background/bkbeyond.htm (4012 words)

	HACCP: Earthbound food safety practice has Space Age origins
		HACCP is prominent in the Clinton Administration's $43 million food safety initiative announced in May. While not mandating HACCP, it does encourage food industries to voluntarily develop their own plans.
		Hazard analysis is a systematic study of ingredients, food products, processing, handling, storage, packing, distribution and consumer use for potential microbiological, chemical or physical hazards.
		Critical control points are places anywhere in the process where control can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable levels.
	www.virtualorchard.net /glfgn/june1997/haccphistory.html (780 words)

	HACCP
		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.
		Hazard - Unacceptable contamination, microbial growth, persistence of toxins or survival of microorganisms that are of a concern to food safety.
		Points to be considered in this analysis can include: skill level of employees; transport of food; serving elderly, sick, very young children, immune-compromised; volume cooling; thawing of potentially hazardous foods; high degree of food handling and contact; adequacy of preparation and holding equipment available; storage, and method of preparation.
	www.uri.edu /ce/ceec/hazard.html (1436 words)

	frontline: modern meat: evaluating the inspection system: what is haccp? \| PBS
		The jury is still out on whether the HACCP system is working to reduce food-borne illness levels, and the reallocation of inspection responsibility has raised tension between some plant owners and inspectors.
		Though HACCP is generally acknowledged to be an improvement on the old system of meat inspection, not everybody has been satisfied with its implementation.
		According to figures gathered by the Centers for Disease Control, the incidence of salmonella in the U.S. is slightly lower under the HACCP system than it was under the old system.
	www.pbs.org /wgbh/pages/frontline/shows/meat/evaluating/haccp.html (979 words)

	SRM Ltd - Hazard Analysis Critical Control Points (Site not responding. Last check: 2007-11-04)
		The HACCP system helps organizations focus on the hazards that affect food safety/food hygiene and the systematic identification, setting and implementation of critical control points during the food production process.
		The hazard could be biological, such as a microbe; chemical, such as a toxin; or physical, such as glass or metal fragments.
		These are points in a food production cycle-from its raw state through processing and shipping to consumption by the consumer-at which the potential hazard has to be controlled or eliminated.
	www.srm-consulting.com /hazard.php (318 words)

	AwwaRF
		The HACCP approach, which was developed in 1960 as a voluntary surveillance program by the Pillsbury Company, has been demonstrated to successfully reduce the risks of food-borne illness.
		HACCP then defines control activities for each hazard, specifying critical control points that can be used to limit or directly moderate the particular hazard.
		Finally, critical limits or criteria for early warnings and corrective actions are determined, and protocols for verifying that the plan is working are developed.
	www.awwarf.org /research/TopicsAndProjects/abstract.aspx?pn=2856 (283 words)

	FDA Backgrounder - HACCP: A State-of-the-Art Approach to Food Safety
		The hazard could be biological, such as a microbe; chemical, such as a toxin; or physical, such as ground glass or metal fragments.
		These are points in a food's production--from its raw state through processing and shipping to consumption by the consumer--at which the potential hazard can be controlled or eliminated.
		The need for HACCP in the United States, particularly in the seafood and juice industries, is further fueled by the growing trend in international trade for worldwide equivalence of food products and the Codex Alimentarious Commission's adoption of HACCP as the international standard for food safety.
	vm.cfsan.fda.gov /~lrd/bghaccp.html (912 words)

	SCS and HACCP - Hazard Analysis and Critical Control Points
		HACCP, practically a household name in the food industry today, is a system of risk management that addresses food safety through the analysis and control of hazards in all steps of the food production process.
		HACCP principles are applied to identify biological, chemical, and physical hazards that may result in contamination of food in its production, storage, distribution, or preparation stages.
		HACCP is also favored because its principles can be adapted to apply to all segments of the food industry.
	www.scscertified.com /foodAgriculture/foodag_haccp.html (501 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.
		The range of hazards could include safety hazards such as toxins, contamination, foreign bodies, decomposition, microbiological and non-safety hazards such as product quality, product substitution, etc. The next step by Acumen is to help identify "critical control points" in the production process and establish critical limits.
		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)

	Final Rule on Pathogen Reduction and HACCP, FSIS
		Under HACCP, plants identify critical control points during their processes where hazards such as microbial contamination can occur, establish controls to prevent or reduce those hazards, and maintain records documenting that the controls are working as intended.
		HACCP systems will be required to cover those critical control points that affect product safety, as opposed to those related to economic adulteration and quality.
		The HACCP requirement will ensure that all meat and poultry plants implement science-based process controls to prevent and reduce the significant food safety hazards that are reasonably likely to occur in their particular processes and products.
	www.fsis.usda.gov /OA/background/finalrul.htm (5046 words)

	WHO \| Managing water in the home: accelerated health gains from improved water supply
		Some of the key hazards and critical control points for source water and for alternative household water treatments are summarized in Table 19.
		Instead they are intended to be representative of the important hazards (failures and deficiencies) and their critical control points for some of the key household water treatments identified and recommended in this report.
		For household water, hazards and critical control points can be identified for the management steps in a water safety plan that includes source water selection and protection, water collection, water treatment and water storage, including storage vessel type and its use.
	www.who.int /water_sanitation_health/dwq/wsh0207/en/index8.html (1025 words)

	Shell in Australia - Hazard Analysis Critical Control Point
		There are numerous Critical Control Points (CCP's) that food processors need to address through HACCP (Hazard Analysis of Critical Control Points) when processing agricultural and other edible substances into consumable food products.
		Under the HACCP system, companies must indicate and acknowledge where, and in what phases of the manufacturing process, dangers may arise which threaten the health of the consumer.
		In effect, HACCP is a process control mechanism which manages health risks to the consumer.
	www.shell.com /home/Framework?siteId=au-en&FC2=/au-en/html/iwgen/shell_for_businesses/industry/food/zzz_lhn.html&FC3=/au-en/html/iwgen/shell_for_businesses/industry/food/foodhaccp_0312.html (660 words)

	HACCP - Hazard Analysis Critical Control Points (Site not responding. Last check: 2007-11-04)
		Hazard Analysis Critical Control Points, more commonly known as HACCP and pronounced has-up, is a food safety self-inspection system.
		HACCP is a voluntary process and helps food service operators or consumers: (1) identify foods and procedures most likely to cause illness; (2) establish procedures to reduce the risk of food-borne illness outbreaks; and (3) monitor handling practices to ensure food safety.
		The HACCP system was first developed by the Pillsbury Company for the National Aeronautics and Space Administration (NASA) to insure the food served to the astronauts was absolutely safe.
	ag.arizona.edu /pubs/health/foodsafety/az1070.html (347 words)

	HACCP
		HACCP helps to prevent, as close to 100 percent as possible, harmful contamination in the food supply.
		To ensure safer food, the HACCP system is designed to conduct biological, chemical and physical hazard analysis; identify preventive measures and critical control points; establish critical limits; monitor critical control points; establish corrective action when deviations occur; and establish a record-keeping system and verification procedure.
		HACCP requirements, endorsed by the United Nations Codex Alimentarius, European Union, Canada, Australia, New Zealand and Japan, apply to meat, seafood and poultry plants; grocery stores; restaurants; and other food processing and handling facilities.
	www.sabrafoods.com /HACCP.htm (228 words)

	SBA: - Office of Advocacy -Letter dated 6/12/96 - Department of Agriculture, Food Safety and Inspection Service (FSIS) ...
		The concept behind HACCP is that the industry will adopt its own standards to identify potential critical points where hazards are likely to occur and then take preventative action to avoid the hazard (contamination).
		Although the thirteen HACCP models being prepared for FSIS are not yet completed, the Office of Advocacy would be interested to note whether sanitation procedures are included in those plans.
		Although the HACCP regulation was proposed prior to the effective date of ORACBA, and there is no legal effect resulting from the opinions of the panel, the findings stated in the draft report have extremely important policy implications.
	www.sba.gov /advo/laws/comments/item13.html (1447 words)

	Active Skim View of: Appendix F: Quality Improvement and Proactive Hazard Analysis Models: Deciphering a New Tower of ...
		Hazard Analysis and Critical Control Points HACCP is a systematic approach to the identification, assessment, and control of hazards.
		Hazard Analysis and Critical Control Points HACCP is a systematic approach to ' + 'the identification, assessment, and control of hazards.
		In the case, a 40-year-old woman with a history of type B aortic dissection, renal ' + 'insufficiency, poorly controlled hypertension, erratic adherence to prescribed treatment regimen, and cocaine use was to be evaluated for dyspnea and swelling ' + 'of her left breast and arm.
	www.nap.edu /nap-cgi/skimit.cgi?isbn=0309090776&chap=471-508 (9203 words)

	OIE - Revue A/160206 (Site not responding. Last check: 2007-11-04)
		Hazard analysis and critical control point systems applied to public health risks: the example of seafood
		The authors describe the way in which the two components of risk analysis – risk assessment and risk management – can be used in conjunction with the hazard analysis and critical control points concept to determine the allocation of resources at potential critical control points.
		This approach is examined in the context of risks to human health associated with seafood, and in particular with regard to ciguatera poisoning.
	www.oie.int /eng/publicat/RT/1602/a_r16206.htm (103 words)

	Maryland Sea Grant Extension: HACCP Countdown 3 (Site not responding. Last check: 2007-11-04)
		The most accepted approach to hazard analysis is to assess each of the seafood species you handle for known species-related hazards.
		Occasional bones in intact fish fillets generally do not require HACCP control, while sizable bones in a portion-controlled sandwich portion may. Bones are a physical hazard only in the latter example because they are unexpected and consequently pose an unacceptable risk.
		Critical Control Points are usually established to manage hazards related to (1) product characteristics or (2) processing steps.
	www.mdsg.umd.edu /Extension/HACCP/countdown/countdown3.html (1231 words)

	Agribusiness in a Global Environment Lesson 8
		Hazard Analysis and Critical Control Points (HACCP) is a program designed to analyze all food processing systems for its key production points and points of contamination.
		A biological hazard is typically a microbe such as a bacterium, virus, or parasite.
		These toxins are not always present, but one critical control point would include a test for the presence of toxins before accepting the product.
	www.ais.msstate.edu /age/lesson8/haccp.html (676 words)

	University of Manitoba: Department of Food Science - Overview (Site not responding. Last check: 2007-11-04)
		Description: This course covers the principles related to hazard analysis and critical control points, a food safety and self-inspection system that is widely used and endorsed internationally by industry, regulatory and consumer groups.
		This course covers the principles related to hazard analysis and critical control points, a food safety and self-inspection system that is widely used and endorsed internationally by industry, regulatory and consumer groups.
		HACCP reports will be due by the week of Dec 2.
	www.umanitoba.ca /academic/faculties/afs/food_science/courses/78_431.html (394 words)

	Hazard Analysis Critical Control Points (HACCP) (Site not responding. Last check: 2007-11-04)
		HACCP is an acronym for Hazard Analysis Critical Control Points.
		HACCP is a preventative system of hazard control.
		PrimusLabs.com being well versed in these HACCP principles, is able to provide a customized HACCP program to our clients and assist in the implementation, monitoring, technical support and troubleshooting of the program.
	www.primuslabs.com /fs/haccp.html (181 words)

	FSAI - Industry Information: Hazard Analysis and Critical Control Point (HACCP)
		Hazard Analysis and Critical Control Points (HACCP) is a systematic approach to identifying and controlling hazards (i.e.
		In simple terms, to control the safety of ingredients and supplies coming into a food business and what is done with them thereafter.
		The FSAI has launched a joint HACCP campaign with the 10 Health Boards to encourage the food industry to enhance their food safety management standards, which in turn will further protect consumers from illness related to food.
	www.fsai.ie /industry/haccp/industry_haccp.asp (453 words)

	HACCP: Hazard Analysis Critical Control Points
		Hazard Analysis Critical Control Points reduced the risk of astronauts suffering from the effects of consuming contaminated food whilst in space.
		Identifying the critical control points at the step or steps at which control is essential to prevent or eliminate a hazard or to reduce it to acceptable levels
		Establishing critical limits at critical control points which separate acceptability from unacceptability for the prevention, elimination or reduction of identified hazards
	www.rbkc.gov.uk /EnvironmentalServices/foodhygieneandstandards/business10.asp (460 words)

	Quality Assurance - ICE
		The pertinence of salmonella control in the feed - food cycle will be reviewed in the content of the APPI program followed by a group discussion of the subject.
		The use of organic acid treatments to control Salmonella - evaluates and discusses the applicability of organic acids to control Salmonella in protein meals, dosage levels, research findings etc. The use of organic acids in the sanitization of equipment will also be assessed and analyzed.
		HACCP Laboratory - a group exercise and discussion period of approximately 3 hours to examine flow charts and the planning mechanisms needed to develop a HACCP program.
	www.animalprotein.org /quality/ice.htm (1400 words)

	Prepared Foods: Laying the groundwork for HACCP - hazard analysis and critical control points - includes related ...
		Like a religion that serves different purposes for different followers, HACCP is looked to as answering many needs--depending upon whom you are.
		"HACCP (hazard analysis and critical control points--an acronym for a preventive quality control system) is the inspection tool of choice," Martin Mitchell, technical director of the Refrigerated Foods Assoc., said at the group's annual meeting last month in San Antonio, Texas.
		"We believe that review of complaints associated with critical control point deviations should be part of a HACCP plan," said Rhodehamel, "but we expect that some of the industry may disagree with us.
	www.findarticles.com /p/articles/mi_m3289/is_n4_v163/ai_15425657 (489 words)

Try your search on: Qwika (all wikis)