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Hazard Analysis and Critical Control Points

See under HACCP.

The Hazard Analysis and Critical Control Points quality system was designed specifically for food production. The concept was developed in 1958 on behalf of the US space agency NASA to produce space-qualified astronaut food that would be one hundred percent safe. It is designed to prevent hazards associated with food that could cause illness or injury to consumers. Hazards" are defined as foreign bodies, micro-organisms or chemical substances in a food, or a condition of a food that is likely to cause an adverse health effect under normal conditions of use of the food. The system has been tested and further developed worldwide.

HACCP - Diagramm und Logo

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