ABSTRACT
The basic underlying and fundamental program for the development of a functional and successful food safety program is the hazard analysis critical control point program, commonly referred to by its acronym, HACCP. A HACCP program provides the management of a food company or distributor a systematic approach to evaluate products and processes for physical, microbiological, chemical, and allergenic hazards that might occur and pose a food safety hazard as well as direction to install corrective measures to prevent them from occurring. This approach is required by the federal government for animals and animal products (9CFR417), fish and fishery products (21CFR123), and juice (21CFR147); however, it is recommended for all products by the U.S. Food and Drug Administration (FDA), the U.S. Department of Agriculture (USDA), the Food Safety and Inspection Service (FSIS), other regulatory agencies, and industry groups.
