Hazard Analysis Critical Control Point (HACCP)

Sector: 

Fish

Category: 

Quality & Safety

Description: 

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

Target groups: 

Students

Training Formats: 

Web page

Keywords: 

Food safety; Biological hazards; Chemical hazards; Physical hazards

Provider - Source: 

FDA

Language: 

English