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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, providing requirements for any organization in the food industry with objective to help to improve overall performance in food safety.

6. 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 ...

7. ISO/IEC 31010 - Wikipedia

   en.wikipedia.org/wiki/ISO/IEC_31010

   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.

8. Food safety - Wikipedia

   en.wikipedia.org/wiki/Food_safety

   Hazard analysis and critical control point guidelines. Meat and Poultry manufacturers are required to have a HACCP plan in accordance with 9 CFR part 417. Juice manufacturers are required to have a HACCP plan in accordance with 21 CFR part 120. Seafood manufacturers are required to have a HACCP plan in accordance with 21 CFR part 123.

9. Risk assessment - Wikipedia

   en.wikipedia.org/wiki/Risk_assessment

   Hazard analysis and critical control points (HACCP) – Systematic preventive approach to food safety risk assessment in food Health impact assessment – method to assess impacts of an action or risk factor on health and to produce a set of evidence-based recommendations to inform decision-making Pages displaying wikidata descriptions as a ...