HACCP: An Overview
The acronym HACCP (pronounced /’hæ-sip/) stands for “Hazard Analysis Critical Control Point”. It is a food safety management system that is increasingly used in all aspects of the food industry. This revised 3-page fact sheet introduces the topic and summarizes the key components of a HACCP program....
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| Format: | Article |
| Language: | English |
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The University of Florida George A. Smathers Libraries
2012-06-01
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| Series: | EDIS |
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| Online Access: | https://ojs.test.flvc.org/edis/article/view/119875 |
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| _version_ | 1825204462931673088 |
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| author | Renée Goodrich-Schneider Keith R. Schneider Michelle D. Danyluk Ronald H. Schmidt |
| author_facet | Renée Goodrich-Schneider Keith R. Schneider Michelle D. Danyluk Ronald H. Schmidt |
| author_sort | Renée Goodrich-Schneider |
| collection | DOAJ |
| description | The acronym HACCP (pronounced /’hæ-sip/) stands for “Hazard Analysis Critical Control Point”. It is a food safety management system that is increasingly used in all aspects of the food industry. This revised 3-page fact sheet introduces the topic and summarizes the key components of a HACCP program. Written by R. Goodrich-Schneider, K. R. Schneider, M. D. Danyluk, and R. H. Schmidt, and published by the UF Department of Food Science and Human Nutrition, May 2012.
FSHN0512/FS122: HACCP: An Overview (ufl.edu)
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| format | Article |
| id | doaj-art-1c2e87818f394a03b4d4377012d23b81 |
| institution | Kabale University |
| issn | 2576-0009 |
| language | English |
| publishDate | 2012-06-01 |
| publisher | The University of Florida George A. Smathers Libraries |
| record_format | Article |
| series | EDIS |
| spelling | doaj-art-1c2e87818f394a03b4d4377012d23b812025-02-07T14:11:06ZengThe University of Florida George A. Smathers LibrariesEDIS2576-00092012-06-0120126HACCP: An OverviewRenée Goodrich-Schneider0Keith R. Schneider1Michelle D. Danyluk2Ronald H. Schmidt3University of FloridaUniversity of FloridaUniversity of FloridaUniversity of FloridaThe acronym HACCP (pronounced /’hæ-sip/) stands for “Hazard Analysis Critical Control Point”. It is a food safety management system that is increasingly used in all aspects of the food industry. This revised 3-page fact sheet introduces the topic and summarizes the key components of a HACCP program. Written by R. Goodrich-Schneider, K. R. Schneider, M. D. Danyluk, and R. H. Schmidt, and published by the UF Department of Food Science and Human Nutrition, May 2012. FSHN0512/FS122: HACCP: An Overview (ufl.edu) https://ojs.test.flvc.org/edis/article/view/119875FS122 |
| spellingShingle | Renée Goodrich-Schneider Keith R. Schneider Michelle D. Danyluk Ronald H. Schmidt HACCP: An Overview EDIS FS122 |
| title | HACCP: An Overview |
| title_full | HACCP: An Overview |
| title_fullStr | HACCP: An Overview |
| title_full_unstemmed | HACCP: An Overview |
| title_short | HACCP: An Overview |
| title_sort | haccp an overview |
| topic | FS122 |
| url | https://ojs.test.flvc.org/edis/article/view/119875 |
| work_keys_str_mv | AT reneegoodrichschneider haccpanoverview AT keithrschneider haccpanoverview AT michelleddanyluk haccpanoverview AT ronaldhschmidt haccpanoverview |