Hazard analysis and critical contro

Hazard analysis and critical control points or HACCP (/ˈhæsʌp/) 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 measurements to reduce these risks to a safe level. In this manner, HACCP is referred as the prevention of hazards rather than finished product inspection. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) require mandatory HACCP programs for juice and meat as an effective approach to food safety and protecting public health. Meat HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA. All other food companies in the United States that are required to register with the FDA under the Public Health Security and Bioterrorism Preparedness and Response Act of 2002, as well as firms outside the US that export food to the US, are transitioning to mandatory Hazard Analysis and Risk-based Preventive Controls (HARPC) plans.

HACCP is believed to stem from a production process monitoring used during World War II because traditional "end of the pipe" testing on artillery shell's firing mechanisms could not be performed, and a large percentage of the artillery shells made at the time were either duds or misfiring.[1] HACCP itself was conceived in the 1960s when the US National Aeronautics and Space Administration (NASA) asked Pillsbury to design and manufacture the first foods for space flights. Since then, HACCP has been recognized internationally as a logical tool for adapting traditional inspection methods to a modern, science-based, food safety system. Based on risk-assessment, HACCP plans allow both industry and government to allocate their resources efficiently in establishing and auditing safe food production practices. In 1994, the organization of International HACCP Alliance was established initially for the US meat and poultry industries to assist them with implementing HACCP and now its membership has been spread over other professional/industrial areas.[2]

Kết quả (Anh) 1:

Hazard analysis and critical control points, or HACCP (//hæsʌp ˈ) 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 measurements to reduce these risks to a safe level. In this manner, HACCP is referred as the prevention of hazards rather than finished product inspection. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) require mandatory HACCP programs for juice and meat as an effective approach to food safety and protecting public health. Meat HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA. All other food companies in the United States that are required to register with the FDA under the Public Health Security and Bioterrorism Preparedness and Response Act of 2002, as well as firms» outside the US that export food to the US, are transitioning to mandatory Hazard Analysis and Risk-based Preventive Controls (HARPC) plans.HACCP is believed to stem from a production process monitoring used during World War II because traditional "end of the pipe" testing on shell's artillery firing mechanisms could not be performed, and a large percentage of the artillery shells made at the time were either duds or misfiring. [1] HACCP itself was conceived in the 1960s when the US National Aeronautics and Space Administration (NASA) asked Pillsbury to design and manufacture the first foods for space flights. Since then, HACCP has been recognized internationally as a logical tool for adapting traditional inspection methods to a modern, science-based, food safety system. Based on risk-assessment, HACCP plans allow both industry and government to allocate their resources efficiently in establishing and auditing safe food production practices. In 1994, the organization of International HACCP Alliance was established initially for the US meat and poultry industries to assist them with implementing HACCP and now its membership has been spread over other professional/industrial areas. [2]

Kết quả (Anh) 2:

Hazard analysis and critical control points or HACCP (/ haesʌp /) is a systematic preventive approach to food safety from BIOLOGICAL, chemical, and physical hazards in production processes can cause, the finished product có to be unsafe, and designs measurements to Reduce Risks to những a safe level. In this a manner as HACCP is the prevention of hazards Referred thay finished product inspection. The HACCP system at all stages can be used of a food chain, from food production and Preparation processes gồm packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) require Mandatory HACCP programs for juice and meat as an effective approach to food safety and public health vệ. Meat HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA. All other food companies in the United States are required to register with có the FDA under the Public Health Security and Bioterrorism the Preparedness and Response Act of 2002, as well as outside the US có Firms exporting to the US food, are transitioning to Mandatory Hazard Analysis and Risk-based Preventive Controls (HARPC) Plans. HACCP is believed to stem from a production process monitoring used khi World War II vì traditional "end of the pipe" testing on artillery shell's firing Mechanisms could not be Performed, and a large percentage of the artillery shells made ​​at the time là hoặc duds or misfiring. [1] HACCP was conceived in the 1960s Itself khi US National Aeronautics and Space Administration (NASA) to design and manufacture Pillsbury Asked the first foods for space Flights. Since then, internationally recognized companies as HACCP bị a logical tool for adapting traditional inspection methods to a modern, science-based, food safety system. Based on risk-assessment, HACCP Plans industry and government requirements to allow both Show allocate resources efficiently có in lập and auditing safe food production practices. In 1994, the organization of International HACCP Alliance was established initially for the US meat and Poultry industries added to assist with HACCP Implementing ITS and now spread over other membership bị professional / industrial which areas. [2]