Sort 1   Sort 2    
  • Society

    HACCP

  • Definition: Hazard Analysis Critical Control Point (HACCP) is a systematic preventive approach to food safety and pharmaceutical 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 (CCPs) can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) say that their mandatory HACCP programs for juice and meat are an effective approach to food safety and protecting public health. Meat HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA. The use of HACCP is currently voluntary in other food industries
  • Logo: HACCP
  • Country: USA.htmlUSA
  • HACCP Standards

    No Standard No Society Summary
    1 UL-USA HACCP
    2 GAP HACCP
    3 Fillet HACCP
    4 4400/02004 HACCP
    Total: 4 records     Go Standards »
  • HACCP Country

    No Country Name Capital Region Surface Area Population
    1 USA Washington North America 9,363,520 km² 278,357,000 people
    Total: 1 record     Go Countries »





        Reviews and Comments
        USER COMMENTS

        For best experience, Please use Google Chrome browser »

        About Us Companies Latest Products Browse Product Pictures New Business Directories My Gcoupon My IP Address

        Copyright © 2004-2015 B2B Wholesale Products Gcoupon.com, Steelads.com. All rights reserved.
        Database registered in London, England, United Kingdom. Email:

        My IP Address powered by Myip.ms Facebook bot last visit time powered by Myip.ms
        World No.1 Global Wholesale Discount Products Database
        Website By