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HACCP, Hazard analysis and critical control points is a systematic preventive approach to food safety and 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. HACCP systems are regulated by the FDA. The use of HACCP is currently voluntary in other food industries.
Most Recent Inspection: October 15, 2013
Please direct specific questions pertaining to Food Safety to: Keith Cawood firstname.lastname@example.org / (512) 977-6109