Hazard Analysis Critical Control Points
Systematic preventive approach to food safety that identifies, evaluates, and controls hazards from raw material through consumption.
Also: HACCP
Developed for the U.S. space program; now the global standard for commercial food safety. Seven principles include hazard analysis, identification of critical control points, establishing limits, monitoring, corrective actions, verification, and documentation. Used in food service operations, school nutrition programs, and any setting where foodborne illness risk must be controlled.
How one textbook covers it
Krause and Mahan's Food and the Nutrition Care Process, 16th ed. — Chapter 8
Developed for the U.S. space program; now the global standard for commercial food safety. Seven principles include hazard analysis, identification of critical control points, establishing limits, monitoring, corrective actions, verification, and documentation. Used in food service operations, school nutrition programs, and any setting where foodborne illness risk must be controlled.
Related terms
FSIS, Food Safety, Foodborne Illness