Definitions for "HACCP"
Hazard Analysis Critical Control Point; a program designed to assure food safety through prevention of hazards
Hazard Analysis and Critical Control Point. The National Seafood HACCP Alliance for education and training began in April 1993 in conjunction with the Association of Food and Drug Officials. HACCP provides uniform education for the seafood and aquaculture industry and federal, state, and local food inspectors. Those who complete this program will be recognized by "Certificates of HACCP Course Completion" to be issued and recorded by Association of Food and Drug Officials (AFDO). Aquatic Enterprises, Inc. certificate number is 6100-022399-12328. Training took place February 1999 in San Francisco, California.
Hazard Analysis Critical Control Points. A systematic approach to hazard identification, assessment, and control that can be used by all concerned to ensure safe, sound, and properly labeled foods.