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Article: HACCP.
- Article from:
- Food Trade Review
- Article date:
- August 1, 1994
CopyrightCOPYRIGHT 1994 Food Trade Press Ltd. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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The concept of HACCP (Hazard Analysis Critical Control Point) was originally adopted by NASA in the late 1960's to ensure food safety for the space programme. Since that time it has become widely recognised in the context of factory inspections and has even gone as far as to be contained in the EC proposal for a Council Directive on the Hygiene of Foodstuffs.
HACCP describes a systematic approach to the identification and assessment of the hazards and risks associated with a food operation and the definition of means for their control. Perhaps the central idea of this system, as outlined in this book, is a shift of emphasis from solely end-product testing to raw ...