References in periodicals archive ?
HACCP: The Hazard Analysis and Critical Control Point System in the Meat and Poultry Industry (1994), Washington D.C.: American Meat Institute Foundation.
The company stated that Dr Deibel previously helped to develop the Hazard Analysis and Critical Control Points (HACCP) programme and was largely responsible for establishing HACCP as a national and international standard for the food industry.
All food production will be performed in approved refrigeration areas that meet Hazard Analysis and Critical Control Points safety requirements.
To gain SAI Global/EFSIS Certification a company must satisfy critical criteria including Hazard Analysis and Critical Control Points (HACCP), Quality Management System (management commitment, customer focus, internal auditing and supplier approval), Product Control, Process Control and Personnel (training, personal hygiene and protective clothing).
Summary: Aswaaq, an LLC company owned by Dubai Government, has announced that its supermarket in Nad Al Hamar has been awarded the Hazard Analysis and Critical Control Points (HACCP) certification only after four months of its opening.