HACCP-Based Programs for Use on the Dairy Farm
Bhushan Jayarao
Extension Veterinarian, Dept. of Veterinary Science
The Pennsylvania State University, University Park


What’s HACCP ?
Hazard Analysis
A threat to food safety categorized from 3 areas:
biological, chemical or physical

Critical Control Points
CCP- (Critical Control Point) a point, step or procedure where a control can be used and a food hazard can be prevented, eliminated or reduced acceptable levels.

HACCP
To protect the food supply and assure food safety, the FDA has adopted HACCP as the food safety system
First developed nearly 30 years ago for astronauts
Systematic approach to be used in food production as a means to assure food safety
Endorsed by many national and international scientific groups, corporations, government, agencies and academic organizations

 Devamı…


Dosya Türü: pdf