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Hazard Analysis and Critical Control Point principles and application guidelines.

Type of article: Article

Summary

The HACCP Subcommittee of the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) has prepared a revision of the document "Hazard Analysis and Critical Control Point system" that was adopted by the Committee in 1992. The Committee retained the previous seven HACCP principles; revised and added definitions such as those for hazard, verification, and validation; included new sections on prerequisite programs, education and training, and implementation and maintenance of the HACCP plan; revised and provided a more detailed explanation of the application of HACCP principles, especially hazard analysis and verification; and added or revised appendices such as new examples of prerequisite programs and an additional decision tree for identifying critical control points.

Details

  • Original title: Hazard Analysis and Critical Control Point principles and application guidelines.
  • Record ID : 1999-2301
  • Languages: English
  • Subject: Regulation
  • Source: Journal of Food Protection - vol. 61 - n. 6
  • Publication date: 1998/06
  • Document available for consultation in the library of the IIR headquarters only.

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