Hazard analysis and critical control points HACCP

Haynes alloy 25 (L605), composition of wear-resistant alloy, 7 22 It Haynes alloy 188, composition of wear-resistant alloy, 7 22 It Hayward Tyler agitator, 1 739 HAZARD I method, 11 449 Hazard acceptance, 13 170 Hazard Analysis and Critical Control Point (HACCP) protocol, 15 260 Hazard analysis and risk assessment,... 

This nonsystematic approach to monitoring has proven inadequate for protecting the U.S. food supply. In response, the FDA enacted the Hazard Analysis and Critical Control Points (HACCP) program of 1997 (U.S. Food and Drug Administration, 1995, 2001). In the U.S., the FDA has established action levels in suspect seafood for the toxins causing some of the shellfish poisonings (see Table 7.3). When an action level is reached, the HACCP plan must be followed to prevent unsafe product from reaching consumers. 

Bolton, D. J., Pearce, R. A., Sheridan, J. J., Blair, I. S., McDowell, D. A., and Harrington, D. (2002). Washing and chilling as critical control points in pork slaughter hazard analysis and critical control point (HACCP) systems.. Appl. Microbiol. 92, 893-902. 

Reilly, A. and Kaferstein, F. (1997). Food safety hazards and the application of the principles of the hazard analysis and critical control point (HACCP) system for their control in aquaculture production. Aquae. Res. 28, 735-752. 

Another nontraditional approach to assessing quality systems is the hazard analysis and critical control point (HACCP). The Pillsbury Company conceived the HACCP in the early 1960s with the cooperation and participation of the National Aeronautic and Space Administration. Essentially, HACCP is a system that identifies and monitors specific food-borne hazards that can potentially affect the safety of food. Some medical device and diagnostics companies are implementing the same principles as the HACCP program. 

Beyond requirements related to sanitation, however, manufacturers, processors, packers, and distributors should establish and exercise other appropriate systems of controls throughout their operations, including food safety assurance systems such as Hazard Analysis and Critical Control Points (HACCP), where applicable, to ensure that FCC substances are safe and otherwise suitable for their intended use. These controls, together with the regulations cited above, constitute good manufacturing practices. While the... 

Jahnke, M. and Kuhn, K.D. (2003), Use of Hazard Analysis and Critical Control Points (HACCP) Risk Assessments on a Medical Device for Parenteral Application, PDA Journal of Pharmaceutical Science and Technology, 57(1), January/February. 

Hazard Analysis and Critical Control Points (HACCP)... 

The National Advisory Committee s Hazard Analysis and Critical Control Point (HACCP) program has been endorsed as an effective and rational means of assuring food safety from harvest to consumption [8], The basic principles used to develop a HACCP plan include hazard analysis, verification procedures, critical control point identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record keeping and documentation. This same approach could be loosely applied to the identification and control of microbiological hazards encountered by consumers in their environment. 

Abstract As already described, environmentally friendly surface finishing is presently very important and the requirement will be become much more important in the future. This is because we are facing a serious environmental crisis in nature as well as the severe environmental politics in industries. We have to balance them and find a new and better way for the fumre. In this chapter, we describe what environmentally friendly surface finishing is. Also we classify this process type into some cases. Particularly in this chapter, we focus on Hazard Analysis and Critical Control Point (HACCP) and explain its concept. 

As applied in the food processing indnstry, it is a point, step, or procedure at which controls can be applied and a food safety hazard can be prevented, eliminated, or rednced to acceptable (critical) levels. The most common CCP is cooking, where food safety managers designate critical limits. See also Hazard Analysis and Critical Control Point (HACCP). 

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