Hazard Analysis and Critical Control Point (HACCP) is a systematic preventive approach to food safety. The International HACCP Alliance was developed on March 25, 1994, to provide a uniform program to assure safer meat and poultry products. It is housed within the Department of Animal Science at Texas A&M University.
HACCP has been increasingly applied to industries other than food, such as cosmetics and pharmaceuticals. This method, which in effect seeks to plan out unsafe practices, differs from traditional "produce and test" quality control methods which are less successful and inappropriate for highly perishable foods. Similarly, FAO/WHO published a guideline for all governments to handle the issue in small and less developed food businesses.
In 1st Day on Job, New WTO Chief Pushes for Fisheries Deal Switzerland
GENEVA - The new head of the World Trade Organization threw her support behind long-fruitless efforts among member countries to agree on fisheries subsidies that could reduce overfishing, calling the ...
The Norwegian Pelagic Fishing Course in Week 8 Norway
Historic blue whiting catch from "Slaatterøy" and on Møre, the herring was ready for spawning on arrival at Buagrunnen
NVG herring:
Finally, the herring arrived on M&osla...
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