HACCP is a requirement under BRC. Being HAACP certified is a preliminary step that cannot be overlooked. BRC is a Global Food Safety Initiative (GFSI) I took this HACCP course because I had to be a ...

At its core, HACCP is a preventive approach that emphasizes identifying potential hazards at every stage of production—from farm to fork. This systematic method allows producers to establish critical ...

The concept of Hazard Analysis and Critical Control Points (HACCP) was initially developed in the 1960s by a collaboration between NASA, the U.S. Army Laboratories, and Pillsbury Company. The primary ...

USDA’s Food Safety and Inspection Service (FSIS) just updated and released its generic Hazard Analysis and Critical Control Point (HACCP) model for beef slaughter. This update replaces the 1996 ...

The Centers for Disease Control and Prevention (CDC) estimates that 48 million people are sickened each year by foodborne pathogens, 128,000 are hospitalized, and 3000 die from foodborne diseases.

The CAREC region faces severe food safety challenges but potential trade benefits of improved systems could be considerable, according to a report. The Central Asia Regional Economic Cooperation ...