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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. ISO 22000 - Wikipedia

   en.wikipedia.org/wiki/ISO_22000

   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. These standards are intended to ensure safety in the global food supply ...

5. Food safety - Wikipedia

   en.wikipedia.org/wiki/Food_safety

   v. t. e. Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. [1]

6. Codex Alimentarius - Wikipedia

   en.wikipedia.org/wiki/Codex_Alimentarius

   Trichinella. v. t. e. The Codex Alimentarius ( Latin for 'Food Code') is a collection of internationally recognized standards, codes of practice, guidelines, and other recommendations published by the Food and Agriculture Organization of the United Nations relating to food, food production, food labeling, and food safety .

7. 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.