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Lexicon

The largest wine encyclopedia in the world with 26,386 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Hazard Analysis and Critical Control Points

See under HACCP.

HACCP

The Hazard Analysis and Critical Control Points quality system was designed specifically for food production. The concept was developed in 1958 on behalf of the US space agency NASA to produce space-qualified astronaut food that would be one hundred percent safe. It is designed to prevent hazards associated with food that could cause illness or injury to consumers. Hazards" are defined as foreign bodies, micro-organisms or chemical substances in a food, or a condition of a food that is likely to cause an adverse health effect under normal conditions of use of the food. The system has been tested and further developed worldwide.

HACCP - Diagramm und Logo

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This page was last modified at 23 June, 2021 at 03:39.

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The world's largest Lexicon of wine terms.

26,386 Keywords · 46,992 Synonyms · 5,323 Translations · 31,720 Pronunciations · 203,030 Cross-references
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