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2. Hazard analysis and critical control points - Wikipedia

   en.wikipedia.org/wiki/Hazard_analysis_and...

   Trichinella. v. t. e. Hazard analysis and critical control points, or HACCP ( / ˈhæsʌp / [ 1] ), 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. In this manner ...

3. Critical control point - Wikipedia

   en.wikipedia.org/wiki/Critical_control_point

   Critical Control Point (CCP) is the point where the failure of Standard Operation Procedure (SOP) could cause harm to customers and to the business, or even loss of the business itself. It is a point, step or procedure at which controls can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable (critical ...

4. Danger zone (food safety) - Wikipedia

   en.wikipedia.org/wiki/Danger_zone_(food_safety)

   The danger zone is the temperature range in which food-borne bacteria can grow. Food safety agencies, such as the United States' Food Safety and Inspection Service (FSIS), define the danger zone as roughly 40 to 140 °F (4 to 60 °C). [1] [2] [3] The FSIS stipulates that potentially hazardous food should not be stored at temperatures in this ...

5. Hazard analysis and risk-based preventive controls - Wikipedia

   en.wikipedia.org/wiki/Hazard_analysis_and_risk...

   Food safety. Hazard analysis and risk-based preventive controls or HARPC is a successor to the Hazard analysis and critical control points (HACCP) food safety system, mandated in the United States by the FDA Food Safety Modernization Act (FSMA) of 2010. Preventive control systems emphasize prevention of hazards before they occur rather than ...

6. ISO 22000 - Wikipedia

   en.wikipedia.org/wiki/ISO_22000

   Awarded ISO 22000 and Hazard analysis and critical control points's Guang Ying natural water.. ISO 22000 is a food safety management system by the International Organization for Standardization (ISO) which is outcome focused, [1] providing requirements for any organization in the food industry with objective to help to improve overall performance in food safety.

7. FAT TOM - Wikipedia

   en.wikipedia.org/wiki/FAT_TOM

   Cryptosporidium. Entamoeba histolytica. Giardia. Trichinella. v. t. e. FAT TOM is a mnemonic device used in the food service industry to describe the six favorable conditions required for the growth of foodborne pathogens. It is an acronym for food, acidity, time, temperature, oxygen and moisture.

8. Hazard analysis - Wikipedia

   en.wikipedia.org/wiki/Hazard_analysis

   ANSI/GEIA-STD-0010-2009 (Standard Best Practices for System Safety Program Development and Execution) is a demilitarized commercial best practice that uses proven holistic, comprehensive and tailored approaches for hazard prevention, elimination and control. It is centered around the hazard analysis and functional based safety process.

9. Food Safety and Inspection Service - Wikipedia

   en.wikipedia.org/wiki/Food_Safety_and_Inspection...

   Underlining this decision, the FHIS issued the Hazard analysis and critical control points (HACCP) rule, which details a systematic approach to food safety from biological, chemical and physical hazards. It also illustrates the role of public and private sector with regards to food safety: While the industry is accountable for producing safe ...