| English |
| haccp (en.) |
  |
|
| Attestation |
3
|
| Part of speech |
Noun
|
| Grammatical label |
Uncountable
|
| Term provenance |
Acronym
|
| Variant |
Hazard analysis and critical control points
|
| Definition |
A method of determining the hazards in a food or process and to control them. It reduces the risk of foodborne illness by training food preparers to recognise the hazards and use scientifically validated controls. HACCP includes knowing the current causes of foodborne illness, growth conditions of hazardous microorganisms, application of shopping and storage procedures, necessary for safe and quality food.
|
| Definition source |
Hospitality Institute of Technology & Management
|
| Context |
The competent authorities of the Member States should carry out controls at the level of establishments of production and/or at retail level in order to verify the application of the HACCP principles including, where indicated, taking samples of products for analysis.
|
| Context source |
Commission C(2002)290
|
| Subject field |
Food safety
|
| Sub-field |
White paper on food safety: Commission's proposals
|
| Generic concept |
Monitoring
|
| Coordinate concept |
Traceability, Precautionary principle, Post-mortem test, HACCP , Epidemiological surveillance
|
| Related concept |
Hygiene of food
|
| fr |
HACCP (Fr.)
|
| it |
HACCP (It.)
|
| Reliability code |
3
|
