Hazard Analysis and Critical Control Points

Known as: Analyses, Food Safety, Safety Analyses, Food, Analysis, Food Safety 
A system of safety management (abbreviated HACCP) applied mainly to the food industry. It involves the analysis and control of biological, chemical… (More)

Topic mentions per year

Topic mentions per year

1978-2017
0204019782017

Papers overview

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2004
2004
Hazard Analysis and Critical Control Points (HACCP) was applied for identifying and controlling exposure to pathogenic… (More)
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2004
2004
OBJECTIVE To evaluate current food-handling practices, food safety prerequisite programs, and employee knowledge and food safety… (More)
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2002
2002
AIMS The aim of this research was to examine the effects of preslaughter washing, pre-evisceration washing, final carcass washing… (More)
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Highly Cited
2001
Highly Cited
2001
A total of 825 samples of retail raw meats (chicken, turkey, pork, and beef) were examined for the presence of Escherichia coli… (More)
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2001
2001
OBJECTIVE To investigate microbial contamination and critical control points (CCPs) in the preparation and handling of… (More)
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2001
2001
To obtain a sustainable water catchment in the dune area of the Flemish west coast, the integration of treated domestic… (More)
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2000
2000
A 2% lactic acid wash used in a large meat-processing facility was validated as an effective critical control point (CCP) in a… (More)
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1999
1999
The application of the Hazard Analysis and Critical Control Point (HACCP) system is rapidly progressing, in particular in large… (More)
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1999
1999
The implementation of a risk analysis program as risk assessment and critical control points (RACCP) is most necessary in order… (More)
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1998
1998
The United States Department of Agriculture (USDA) Food Safety Inspection Service (FSIS) adopted Hazard Analysis and Critical… (More)
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