enow.com Web Search

Search results

1. Results from the WOW.Com Content Network

2. Hazard analysis and critical control points - Wikipedia

   en.wikipedia.org/wiki/Hazard_analysis_and...

   Hazard analysis and critical control points, or HACCP (/ ˈ h æ s ʌ p / [1]), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level.

3. ISO 22000 - Wikipedia

   en.wikipedia.org/wiki/ISO_22000

   ISO 22000 is the most popular voluntary food safety international standard in the food industry with 51,535 total number of sites (as per the ISO Survey 2022).The ISO 22000 family are international voluntary consensus standards which align to Good Standardization Practices (GSP) [3] and the World Trade Organization (WTO) Principles for the Development of International Standards. [4]

4. Hazard analysis and risk-based preventive controls - Wikipedia

   en.wikipedia.org/wiki/Hazard_analysis_and_risk...

   Hazard analysis and risk-based preventive controls or HARPC is a successor to the Hazard analysis and critical control points (HACCP) food safety system, mandated in the United States by the FDA Food Safety Modernization Act (FSMA) of 2010.

5. Sanitation Standard Operating Procedures - Wikipedia

   en.wikipedia.org/wiki/Sanitation_Standard...

   Sanitation Standard Operating Procedures is the common name, in the United States, given to the sanitation procedures in food production plants which are required by the Food Safety and Inspection Service of the USDA and regulated by 9 CFR part 416 in conjunction with 21 CFR part 178.1010. It is considered one of the prerequisite programs of HACCP.

6. Critical control point - Wikipedia

   en.wikipedia.org/wiki/Critical_control_point

   In addition, hot food must be held at a minimum interval of 135 °F (57 °C) if it is not immediately consumed. The temperature must be checked every 4 hours or else labeled with a discard time. Although monitored hot food can be held indefinitely in this way without a food safety concern, the nutritional value, flavor, and quality can suffer ...

7. Why food safety experts stand behind the 'when in doubt ... - AOL

   www.aol.com/why-food-safety-experts-stand...

   Trevor Craig, a food safety expert at Microbac Laboratories, agreed with these takes. "'When in doubt, throw it out' might seem wasteful, but it is often the best choice when it comes to food ...