فرید ملکی و دکتر رامین(Hazard Analysis and Critical Control Points

Hazard Analysis and Critical Control Points

HACCP) is a systematic preventive approach tofood

safety, pharmaceutical safety, etc. that addresses

physical, chemicalandbiologicalhazards as a means of

prevention ratherthan finished product inspection.

HACCP is used in thefoodindustry to identify potential

food safety hazards, so that key actions, knownas

 Critical Control Points (CCP"s) can be taken to reduce

or eliminate the riskof the hazards being realized. The

system is used at all stages offood productionand

preparation processes includingpackaging, distribution,

 etc.



Hazard Analysis Critical Control Point (HACCP) was

conceived inthe 1960s when the USNational

Aeronautics and Space Administration (NASA) asked 

Pillsburyto design and manufacture the first foodsfor

space flights. Since then, HACCP has been recognized

internationally as alogical tool for adapting traditional

inspection methods to a modern, science-based, food

safety system. Based on risk-assessment, HACCP plans

allowboth industry and government to allocate their

 resources efficiently inestablishing and auditing safe

food production practices. In 1994, theorganization of 

International HACCP Alliancewas established initially 

for the US meat and poultry industries to mandatory

implementing HACCP and nowits membership has

 been spread over other professional/industrial areas 

Hence, HACCP has been increasingly applied to

industries otherthan food, such as cosmetics and

pharmaceuticals. This method, which in effectseeks to

plan out unsafe practices, differs from traditional

"produce and test" quality assurancemethods which are

less successfuland inappropriate for highly perishable

 foods. In theUS, HACCP compliance is regulated by21

CFRpart 120 and 123. Similarly, FAO/WHOpublished

a guidline for all governments to handle the issue in

small and lessdeveloped food businesses

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