![]() Meat HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) require mandatory HACCP programs for juice and meat as an effective approach to food safety and protecting public health. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc. In this manner, HACCP attempts to avoid hazards rather than attempting to inspect finished products for the effects of those hazards. ![]() ![]() Hazard analysis and critical control points, or HACCP ( / ˈ h æ s ʌ p/ ), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. ![]()
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