HACCP

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HACCP (Hazard Analysis and Critical Control Points)

HACCP (pronounced /ˈhæsʌp/), an acronym for Hazard Analysis and Critical Control Points, is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection.

Etymology

The term HACCP is derived from the phrase Hazard Analysis and Critical Control Points. It was first developed in the 1960s by a team of scientists and engineers from The Pillsbury Company, Natick Research Laboratories, and NASA to ensure food safety for the manned space missions.

Related Terms

  • Food Safety: The conditions and practices that preserve the quality of food to prevent contamination and foodborne illnesses.
  • Pharmaceutical Safety: The practice of monitoring the effects of medical drugs after they have been licensed for use, especially in order to identify and evaluate previously unreported adverse reactions.
  • Biological Hazards: Also known as biohazards, these are biological substances that pose a threat to the health of living organisms, primarily humans.
  • Chemical Hazards: These are types of hazards that can cause harm or damage to humans, property, or the environment.
  • Physical Hazards: These are substances or activities that threaten physical safety. In the context of HACCP, it refers to any foreign object in food products that can cause injury or illness to a person consuming the product.

See Also

External links

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