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Home » Topics » Regulatory » HACCP

HACCP

Hazard Analysis and Critical Control Points (HACCP) is a management system in which food safety is addressed through the analysis and control of microbiological, chemical, and physical hazards from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of finished products.
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Articles

  • cooked chicken kiev plated with mashed potatoes

    USDA-FSIS Delays Salmonella Verification Sampling of NRTE Breaded, Stuffed Chicken Products by Six Months

    By: Food Safety Magazine Editorial Team
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    Next-Gen Hygiene: How Do Collaborative Robots Affect Food Safety Programs?

    By: Janna Hamlett Ph.D.
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    Pathways to Implementing Food Systems Capacity Building Programs for Smallholder Farmers: Major Constraints and Benefits

    By: Jocelyn C. Lee, Sofia Agriopoulou Ph.D. and Theodoros Varzakas Ph.D.
  • woman working in a lab

    Food Safety First: The Importance of Proactive Hazard Control Plans

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