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Hazard Analysis & Critical Control Point (HACCP)

  • Brief description

The acronym HACCP, which stands for Hazard Analysis and Critical Control Point, is a scientific, rational and systematic approach to identification, assessment and control of physical, chemical and microbiological hazards during production of raw materials, food processing, manufacturing, preparation, use of food and even consumption to ensure that food is safe when consumed. HACCP was firstly developed by the Pillsbwg Company in 1973. Now, HACCP has already been acknowledged as the most economical and efficient food hazard control measure so far.

 

                           Image  International HACCP Alliance seal

                           Image  Australia HACCP seal

 

      • Related website link     

http://law.moj.gov.tw/Eng/news/news_detail.aspx?id=4990

http://www.fao.org/DOCREP/MEETING/004/AB439E.HTM

 
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