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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. 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 ...

  5. 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.

  6. ISO/IEC 31010 - Wikipedia

    en.wikipedia.org/wiki/ISO/IEC_31010

    ISO/IEC 31010 is a standard concerning risk management codified by The International Organization for Standardization and The International Electrotechnical Commission (IEC). The full name of the standard is ISO.IEC 31010:2019 – Risk management – Risk assessment techniques.

  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. Water activity - Wikipedia

    en.wikipedia.org/wiki/Water_activity

    Water activity is used in many cases as a critical control point for Hazard Analysis and Critical Control Points (HACCP) programs. Samples of the food product are periodically taken from the production area and tested to ensure water activity values are within a specified range for food quality and safety.

  9. Hazard analysis - Wikipedia

    en.wikipedia.org/wiki/Hazard_analysis

    A hazard analysis is one of many methods that may be used to assess risk. At its core, the process entails describing a system object (such as a person or machine) that intends to conduct some activity. During the performance of that activity, an adverse event (referred to as a “ factor ”) may be encountered that could cause or contribute ...

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