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Hazard Analysis Critical Control Points (HACCP) was originally established to make sure that astronauts did not develop any foodborne illnesses during their time in space. Today, this program is adopted and being used as an effective means to prevent food hazards from occurring. Food Safety: HACCP discusses the types of facilities that are required to implement a HACCP plan and the benefits derived from its implementation
The HACCP framework relies on an orderly approach to recognize, survey and control risks in the food production process. With the HACCP system, food safety control is incorporated within the process as opposed to end-product testing which can dramatically increase production margins. Food Safety: HACCP provides a preventive and cost-effective approach and also covers, in greater detail, the seven principles of any HACCP plan:
Languages Available (sold separately): English
A DuPont Sustainable Solutions release