Hazard

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Hazard

1. See: Physical hazard.

2. See: Moral hazard.
References in periodicals archive ?
As for hygiene, the company applies the HACCP system, which stands for Hazard Analysis Critical Control Points.
Harkin said hazard analysis critical control points (HACCP) rules are critical to ensuring that pathogens and disease are kept out of meat and poultry.
Companies have to meet certain criteria, which includes the adoption of Hazard Analysis Critical Control Points (HACCP) to attain the Foundation Level, but have further to add to this in order to meet the Higher Level requirements.
A bachelor of science degree or related experience and a working knowledge of the Hazard Analysis Critical Control Points system, Integrated Pest Management system, and Good Manufacturing Practices, along with food safety and sanitation protocols are preferred.

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