HACCP report

목차

1.What is HACCP
A. What does HACCAP stand for
B. Building a HACCP system
C. Why use HACCP
D. HACCP is based on seven principles
E. Food Safety management Systems

2. History of HACCP

3. Type of Hazards
A. Biological
B. Chemical
C. Physical
D. Others

4. Developing a HACCP Plan

5. Discussion

본문내용

What does HACCP stand for ?

HACCP stands for Hazard Analysis Critical Control Point.
This is an internationally recognized system for reducing the risk of safety hazards in food. A HACCP System requires that potential hazards are identified and controlled at specific points in the process.
This includes biological, chemical or physical hazards. Any company involved in the manufacturing, processing or handling of food products can use HACCP to minimize or eliminate food safety hazards in their product.
The HACCP system is a scientific and systematic approach to identify, assess and control of hazards in the food production process. With the HACCP system, food safety control is integrated into the design of the process rather than relied on end-product testing. Therefore HACCP system provides a preventive and thus cost-effective approach in food safety. HACCP attempts to avoid hazards rather than attempting to inspect finished products for the effects of those hazards. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc. HACCP has been increasingly applied to industries other than food, such as cosmetics and pharmaceuticals.
What does haccp stand for is a very common question, let's go thru it in details There are seven principles of HACCP that need to be used and implemented in any food industry throughout the world. These principles include the following:

참고자료

· http://haccp.kfri.re.kr
· http://haccp.new21.org/
· www.fda.gov/Food/GuidanceRegulation/HACCP
· PRINCIPLES AND GUIDELINES FOR THE CONDUCT OF MICROBIOLOGICAL RISK MANAGEMENT (MRM) CAC/GL 63-2007
· 2. FAO/WHO guidance to governments on the application of HACCP in small and/or less-developed food businesses
· 3. Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application
· 4. Principles for the Establishment and Application of Microbiological Criteria for Foods
· Food and Drug Administration. "(draft) Guide to minimize microbial food safety hazards of fresh-cut fruits and vegetables" (PDF). Retrieved 14 October 2007.
· Jump up^ Food and Drug Administration. "Guidance for Industry: Juice HACCP Hazards and Controls Guidance, First Edition". Archived from the original on 17 September 2007. Retrieved 14 October2007.
· Food Safety and Inspection Service. "FSIS Microbiological Hazard Identification Guide For Meat And Poultry Components Of Products Produced By Very Small Plants". Retrieved 14 October2007.
· Jump up^ United States Department of Agriculture. "Guidance for school food authorities: developing a school food safety program based on the process approach to HACCP principles" (PDF). Retrieved 14 October 2007.