How to HACCP

1 January 1992

journal article
Published by Emerald Publishing in British Food Journal

Vol. 94 (1) , 16-20
https://doi.org/10.1108/00070709210007737

Abstract

The Hazard Analysis and Critical Control Point (HACCP) system is superior to end product testing because it predicts potential problems and specifies control systems to prevent them occurring. Another advantage is that control, by features that are fast, cheap and easy to monitor, is focused at the critical points in the operation. Further, HACCP is a team approach that involves all members of staff in food safety. HACCP can be used in almost any situation. An ad hoc working group of the Codex Alimentarius Food Hygiene Committee recently produced a draft agreement on the principles of HACCP and their application to food operations. Included in this is a logic-based decision tree for the determination of Critical Control Points.

Keywords

HACCP

This publication has 1 reference indexed in Scilit:

The use of HAZOP hazard analysis to identify critical control points for the microbiological safety of food
Food Quality and Preference, 1989