what is haccp?

Answer 1

HACCP = Hazard analysis and critical control point

Its a system in place within the food industry, particularly the meat industry, to determine the likelihood of product comtamination and ways to minimise or elimanate such contamination.
Basically every point or workstation along the production line is assessed, and graded as high or low risk, and then procedures are put in place and regularly monitored, to prevent contamination from occuring.

Answer 2

Hazard Analysis and Critical Control Point. It is the basis for food safety analysis. You determine the potential hazards of your food product, then determine how your going to prevent or remove the hazards before the problem presents a problem to the public. Additional info can be found on the web site for the AIB (American Institute of Bakery).

Answer 3

Well HACCP stands for HAZARD AND CRITICAL CONTROL POINT which is generally related to hotel kitchen working standards. It implies what measures had to be taken in order to prevent food poisoining and to mantain saftey and hygein in the working place ie in kitchen so that highest level of standars could be followed in refrence to food saftey and saftey of workers. hope you got it. acid

Answer 4

It stands for:

Hazard Analysis and Critical Control Point

In short, it is a program intended to help the foodservice industry identify potential points of food contamination and a plan to help mitigate those points.

There is a wealth of information located here : http://www.cfsan.fda.gov/~lrd/haccp.html

and a short online video that summarizes the HAACP here : http://www.foodsafety.gov/~fsg/vlscpodo.html

Answer 5

1. a blockage of your air passage.