HACCP stands for "Hazard Analysis Critical Control Point". Codex Alimentarius Commission (International Food Standard Commission) defines the HACCP as "a system checking, evaluating and controlling hazardous factors critical to food safety, while the Korean Food and Safety Administration translates the HACCP as "Food hazardous factor priority control standard". HACCP often sounds "HASSOP".
HACCP may be divided into two parts, HA and CCP.
HA (Hazard Analysis) is focused on verification of hazardous factors of food that may occur in each stage of food product manufacturing, starting from growth, production and pick-up of raw materials to a final stage of the food materials into consumers' hands via manufacturing, storage and circulation of products, and evaluation of severity of risks, while CCP(Critical Control Point) is centered on stages and processes capable of preventing and removing hazards, or assuring food safety by applying the HACCP.
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