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Analysis of HACCP Hazard

    Structure

    • HACCP guidelines and analysis were initially established in 1995 when the HACCP working group was established by the National Advisory Committee on Microbiological Criteria for Foods, according to the U.S. Food & Drug Administration. Members of the HACCP committee include officials from the Departments of Defense, Agriculture and Health & Human Services, which offer guidelines and recommendations to the Secretaries of Agriculture and Health & Human Services.

    Control

    • Critical control points are designed to monitor the safety of food during a particular process, for example during the cooking of food and human control over the process to reduce or eliminate the risk of contamination of the food. Critical control points are added to the processes of growing, harvesting, processing, distributing and preparing food products.

    Principles

    • There are seven principles covered by HACCP guidelines, according to the Food & Agriculture Organization of the United Nations. They are the conducting of a hazard analysis, establishing control points, establishing critical limits, determining system-to-control critical control points, creating corrective actions when control points are not adhered to, verification procedures and the creation of documentation about the application of HACCP guidelines.

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