HACCP Certification

HACCP Certification

Hazard Analysis Critical Control Points Point (HACCP) is a systematic preventive approach to food safety and physical address for the pharmaceutical, chemical and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in food industry to identify potential food safety hazards so that key actions, known as Critical Control Points (CCP) can be taken to reduce or eliminate the risk of danger is realized. The system is used at all stages of production and preparation of food, including the processes of packaging, distribution, etc. Food and Drug Administration (FDA) and Department of United States Agriculture (USDA) mandatory use of juice, seafood, meat and poultry HACCP programs as efficient approach to food safety and protect public health. Meat and poultry HACCP systems are regulated by USDA, while seafood and juice are regulated by the FDA. The application of HACCP is currently voluntary in other food industries. [1] the precursor of HACCP developed as monitoring of production processes during the Second World War because traditional "end-pipe test was not an effective way of washing artillery shells will explode. HACCP is designed in the 1960s when the United States National Aeronautics and Space Administration (NASA) called Pillsbury to design and produce food for the first space flights. Since then, HACCP is internationally recognized as a tool to adjust the logic of traditional inspection methods of modern society based on science, food safety system. On the basis of risk assessment, HACCP plans allow both industry and government effectively allocate resources in the creation and verification of safety practices in food production. In 1994, the international HACCP was originally created by the Alliance for poultry meat from the United States and industry to implement HACCP and its members are now spread to other professionals or industrial areas. [2] Thus, all HACCP is applied to other industries such as food, such as cosmetics and pharmaceuticals. This method, which is really unsafe plan differs from the traditional "products and test "methods of quality control are less successful and inappropriate for highly perishable. In the U.S., HACCP compliance is regulated by 21 CFR Part 120 and 123 Similarly, FAO and WHO has published guide for all governments to address the problem in small food businesses and less developed [3].

HACCP Overview; Penn State Abington

HACCP Certification

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