haccp

Open-Sourced HACCP: Making Cured Meats Production More Accessible

  A Niche Meat Processor Assistance Network webinar                Date: April 23, 2015 (note: new date) Time: 10 am PST / 1pm EST for one hour To attend: Go to https://connect.extension.iastate.edu/nichemeat 5-10 minutes before start time and log in as a guest. All NMPAN webinars are free and open to the public. Overview: Many small-scale […]

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Hazard Analysis Critical Control Point (HACCP)

HACCP: An Overview The acronym HACCP stands for “Hazard Analysis Critical Control Point” (pronounced ‘hás•sip’). HACCP is a food safety management system that is increasingly utilized in all aspects of the food industry. The objectives of this overview are to introduce the topic and to summarize the key components of a HACCP program. HACCP is

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Step 7: Provide a Written Hazard Analysis and HACCP Plan

HACCP stands for Hazard Analysis and Critical Control Point. A hazard analysis is the process used to determine the food safety hazards reasonably likely to occur in the production process. This also identifies the preventive measures, or “critical control points,” that the establishment can use to control those hazards. Hazards are grouped into three categories:

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