HACCP,

Definition of HACCP:

1. Hazard analysis and critical control point. Food production, storage, and distribution monitoring system for identification and control of associated health hazards. It is aimed at prevention of contamination, instead of end-product evaluation. In place of relying on food inspectors to detect food safety problems, HACCP shifts the responsibility to the food producer to ensure that the product is safely consumable. Proposed by the Codex Alimentarius Commission for the food industry in general, and meat, poultry, and seafood industry in particular, it has been adopted by some 150 countries. See also HACCP process, and seven principles of HACCP.

How to use HACCP in a sentence?

1. HACCP proved to be a vital tool for ensuring the quality and standards used by our new company as we wanted to deliver a perfect product.
2. If you want to make sure that the most important areas of your business are getting the proper attention then focus on the HACCP .
3. The beef industry, facing the fears of consumers from reports of mad cow disease, sought to implement HACCP standards to ensure consumer safety and confidence in the countrys beef products.