Puri, Subhash C. (1990, ASQC) Agriculture Canada, Ottawa, Canada
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The traditional approach to food quality control and compliance to regulatory requirements entails in good inspection practices and laboratory testing of the final product. With increasing product complexity and voluminosity, and greater consumer demands for food safety and wholesomeness, this traditional approach, howsoever valid and useful, is becoming untenable. What is required, therefore, is an effective on-line control mechanism that infuses and monitors the quality and safety aspects of food at every stage in the production/processing chain from the beginning to the end. One such system that is gaining substantial usage acceptance is known as HACCP (Hazard Analysis Critical Control Point). This paper outlines the basic principles of HACCP as applied to the control of quality and microbiological hazards in food.
Food, Drug, and Cosmetics Division
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