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Food Safety and Foodborne Disease Surveillance Systems Proceedings of an Iranian-American Workshop (2006) / Chapter Skim
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Pages 97-99

The Chapter Skim interface presents what we've algorithmically identified as the most significant single chunk of text within every page in the chapter.
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From page 97...
... , "Hazard Analysis and Critical Control Points (HACCP) is a production control system for the food industry.
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From page 98...
... The second management responsibility is the determination of the HACCP system's scope; this locates the implemented HACCP system in the big picture of "from farm to fork." The third management responsibility is designating the HACCP team, which is usually selected from the company's middle managers following the implementation of the HACCP system. · The second group of responsibilities concerns the operational prerequisites.
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From page 99...
... A critical control point (CCP) is a stage in the process that can be controlled, and controlling it can decrease or eliminate a determined hazard.
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Key Terms

  • critical control
  • hazard analysis
  • haccp team
  • flow diagram
  • food processing

  • manufacturing practice
  • raw materials
  • food production
  • food products
  • safe food

  • food industry
  • final product
  • food hazards


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