HACCP (Hazard Analysis Critical Control Points) is a scientific process which is used to protect humans primarily by eliminating or greatly reducing hazards that exist in foodstuff. This scientific methodology identifies critical control points in the food production as well as in the preparation processes. These critical control points are closely monitored to ensure that the food produced is safe for human consumption.
Hazard Analysis Critical Control Points
Posted by Food-and-Drink Articles from EzineArticles.com on November 10, 2008
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