HACCP Utilization and Food Safety Systems

Hazard analysis and critical control points or HACCP  is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. In this manner, HACCP is referred as the prevention of hazards rather than finished product inspection. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) say that their mandatory HACCP programs for juice and meat are an effective approach to food safety and protecting public health. Meat HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA. The use of HACCP is currently voluntary in other food industries.

  • Natural Disasters Influencing Food Safety
  • Food borne diseases
  • HACCP for building water systems
  • Food and Water Security for fast growing populations in developing countries
  • Effects of Climate Change on Food Safety
  • Quality management system

Related Conference of HACCP Utilization and Food Safety Systems

HACCP Utilization and Food Safety Systems Conference Speakers