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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. 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 ...

4. Sanitation Standard Operating Procedures - Wikipedia

   en.wikipedia.org/wiki/Sanitation_Standard...

   Sanitation Standard Operating Procedures is the common name, in the United States, given to the sanitation procedures in food production plants which are required by the Food Safety and Inspection Service of the USDA and regulated by 9 CFR part 416 in conjunction with 21 CFR part 178.1010. It is considered one of the prerequisite programs of ...

5. ISO 22000 - Wikipedia

   en.wikipedia.org/wiki/ISO_22000

   ISO 22000 is the most popular voluntary food safety international standard in the food industry with 51,535 total number of sites (as per the ISO Survey 2022).The ISO 22000 family are international voluntary consensus standards which align to Good Standardization Practices (GSP) [3] and the World Trade Organization (WTO) Principles for the Development of International Standards. [4]

6. Potentially Hazardous Food - Wikipedia

   en.wikipedia.org/wiki/Potentially_Hazardous_Food

   Potentially Hazardous Food. Potentially Hazardous Food is a term used by food safety organizations to classify foods that require time-temperature control to keep them safe for human consumption. A PHF is a food that: Contains moisture – usually regarded as a water activity greater than 0.85. Contains protein.

7. ISO 14000 family - Wikipedia

   en.wikipedia.org/wiki/ISO_14000_family

   The ISO 14000 family of standards by the International Organization for Standardization (ISO) relate to environmental management that exists to help organizations (a) minimize how their operations (processes, etc.) negatively affect the environment (i.e. cause adverse changes to air, water, or land); (b) comply with applicable laws, regulations ...