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

HACCP (HAZARD ANALYSIS AND CRITICAL CONTROL POINT)

Definition

Process whereby former practices such as end product testing are replaced by analysis and management throughout the entire food production system. Critical points in the process are identified and measures are developed and implemented to reduce potential risks. HACCP procedures are used to reduce or eliminate the risk to public health (e.g. food poisoning, trematode infection) from aquaculture products. The HACCP programme is based on the following principles: Hazard analysis, Critical Control Point, Critical Limits, Maintaining the Limit, Corrective Action, Establishing Record Keeping Systems, Verification System.

English French Spanish Greek Norwegian Polish Hungarian Turkish Galician