Answers are grounded in this paper and cite their sources.
Hazard Analysis and Critical Control Points (HACCP) is a food safety preventive program designed to assure consumers of a safe food supply. Preventive measures adopted for this concept are intended to reduce the need for microbial testing after processing. HACCP plans are designed with the incorporation of good manufacturing practices as a guide to develop sanitation standard operating procedures. Seven principles are followed. The use of preshipment review ensures that the plan has been executed. HACCP plan assessment is needed to determine if a safe product is manufactured consistently. It includes review of the HACCP manual and on‐site verification that the HACCP plan is implemented properly. HACCP plan assessment helps to determine if the manufacturer has implemented a sound HACCP system, with appropriate knowledge and support programs to maintain the HACCP plan.
No takes yet. Share an insight, caveat, or question.
Quinn et al. (2002) studied this question.
Synapse has enriched 10 related papers. Consider them for comparative context: