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Hazard Analysis and Critical Control Points(HACCP) is a management system used in the food
industry and this chapter describes basic HACCP principles along with a few details from the
more recent Hazard Analysis and Risk-Based Preventive Controls system variation.
The US Food and Drug administration created four food-specific websites describing important
details for diary, juice, retail/food service, and seafood HACCP programs. These programs
and efforts to teach how to control food risks will be discussed, including alleged
violations of HACCP regulations, which are illustrated in food-related Warning Letters and
publications citing needs for improved HACCP execution. Topics include information on
hazards associated with juice and seafood, pest control, and drug residues in dairy
products.
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