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Update:11/9/2011

Hazard Analysis & Critical Control Point

Program Manager: Lucy Severs
Phone: (360) 902-1876 or Click here for more information


Contents

  1. Hazard Analysis & Critical Control Point
  2. Links to HACCP Information

Hazard Analysis & Critical Control Point

HACCP is a preventive system of hazard control rather than a reactive one. Food Processors can use it to ensure safer food products for consumers. To ensure safer food, the HACCP system is designed to identify hazards, establish controls and monitor these controls. Hazards can be harmful microorganisms or chemical and/or physical contaminants.

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Links to HACCP Information

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