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[Introduction to HACCP] HACCP and the Regulatory Agencies
Since 1997, the U.S. food regulatory agencies have begun to require the application of HACCP for individual segments of the food industry. This lesson provides a brief overview of the current regulatory environment for HACCP and the USDA/FSIS and FDA HACCP regulations.
The Food Institute Training Portal
The Hazard Analysis and Critical Control Point system, or HACCP, focuses on preventing problems that could lead to foodborne illness or injury. HACCP is a management system that is required for meat and poultry products amenable to the US Department of Agriculture (USDA) inspection plus seafood and juice products amenable to Food and Drug Administration (FDA) inspection. This lesson provides an overview of the HACCP concept and the advantage of using HACCP over traditional testing methods to control food hazards. It also provides an overview of the origin of the HACCP system, the seven HACCP principles used to develop an effective plan to prevent, eliminate, or reduce food hazards to acceptable levels, and the basic application guidelines necessary for implementing a HACCP plan.