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  2. Hazard analysis and critical control points - Wikipedia

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

    Hazard analysis 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. Critical control point - Wikipedia

    en.wikipedia.org/wiki/Critical_control_point

    Critical Control Point (CCP) is the point where the failure of Standard Operation Procedure (SOP) could cause harm to customers and to the business, or even loss of the business itself.

  4. 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]

  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.

  6. Generally recognized as safe - Wikipedia

    en.wikipedia.org/wiki/Generally_recognized_as_safe

    Generally recognized as safe (GRAS) is a United States Food and Drug Administration (FDA) designation that a chemical or substance added to food is considered safe by experts under the conditions of its intended use. [1]

  7. Food Safety and Inspection Service - Wikipedia

    en.wikipedia.org/wiki/Food_Safety_and_Inspection...

    Underlining this decision, the FHIS issued the Hazard analysis and critical control points (HACCP) rule, which details a systematic approach to food safety from biological, chemical and physical hazards. It also illustrates the role of public and private sector with regards to food safety: While the industry is accountable for producing safe ...

  8. Hazard and operability study - Wikipedia

    en.wikipedia.org/wiki/Hazard_and_operability_study

    A hazard and operability study (HAZOP) is a structured and systematic examination of a complex system, usually a process facility, in order to identify hazards to personnel, equipment or the environment, as well as operability problems that could affect operations efficiency.

  9. Water activity - Wikipedia

    en.wikipedia.org/wiki/Water_activity

    Water activity is used in many cases as a critical control point for Hazard Analysis and Critical Control Points (HACCP) programs. Samples of the food product are periodically taken from the production area and tested to ensure water activity values are within a specified range for food quality and safety.

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