Concept information
Término preferido

Creado: 1998-08-04T00:00:00Z
skos:notation: 35137
Definición
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Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCPs), can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes including packaging, distribution, etc.
(en)Creado: 2/21/23
Concepto genérico
Etiquetas alternativas
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Creado: 2024-02-27T16:48:06
En otras lenguas
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skos:notation: 35137
alemán
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checo
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skos:notation: 35137
chino
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skos:notation: 35137
coreano
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eslovaco
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skos:notation: 35137
español
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skos:notation: 35137
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skos:notation: 35137
hindi
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húngaro
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skos:notation: 49921
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skos:notation: 35137
italiano
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Última modificación: 2021-03-12T12:42:13
skos:notation: 35137
japonés
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skos:notation: 35137
lao
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skos:notation: 35137
persa
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ruso
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suajili
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skos:notation: 35137
tailandés
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Última modificación: 2011-11-20T21:08:29Z
skos:notation: 35137
turco
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Última modificación: 2011-11-20T21:36:28Z
skos:notation: 49921