HACCP

It was called HACCP and was published as an international standard in 1993 by Codex Alimentarius.

Peanut Quality - How did the Food Inspection Fail? 2009

ADMINISTRATOR FRIEDMAN: Well, what the Food and Drug Administration currently has is a hazard analysis and critical control point, so-called HACCP program.

Press Briefing On Food Safety ITY National Archives 1998

Now, this new rule has four pieces to it, and we will be publishing the final rule next week, and I thought I would run through what the new pieces of the new rule -- the main part of it is called HACCP, I'm going to say it one time, and then I will use the word "new food safety rule" as the synonym for it.

Glickman Et Alia Briefing On Meat And Poultry Rules ITY National Archives 1996

The HACCP is a systematic preventive approach to food and pharmaceutical safety that addresses physical, chemical and biological hazards as a mean of prevention rather than finished product inspection.

Brudirect News1 2009

It is called HACCP - hazard analysis and critical control points.

British Blogs 2008

It is called HACCP - hazard analysis and critical control points.

BBC News | News Front Page | UK Edition 2008

It is called HACCP - hazard analysis and critical control points.

BBC News | News Front Page | UK Edition 2008

-- and the unsupervised honor system known as HACCP, works!

While Viewers Cringe at Slaughter Video, USDA Spins 2008

Both bills require all food producers, including even the smallest makers of specialized cheeses and jams, to put together highly detailed production plans (known as HACCP plans, for Hazard Analysis and Critical Control Points), at a cost of many thousands of dollars requiring dozens and sometimes even hundreds of hours of specialized input designed to identify potential "hazards" in the food production process; this despite the fact that nearly all cases of food-borne illness have come from products made and distributed by mid-size and large concerns.

Organic Consumers Association News Headlines 2010

Both bills require all food producers, including even the smallest makers of specialized cheeses and jams, to put together highly detailed production plans (known as HACCP plans, for Hazard Analysis and Critical Control Points), at a cost of many thousands of dollars requiring dozens and sometimes even hundreds of hours of specialized input designed to identify potential "hazards" in the food production process; this despite the fact that nearly all cases of food-borne illness have come from products made and distributed by mid-size and large concerns.

Organic Consumers Association News Headlines 2010