`critical-control-points` Related Article Results

HACCP (Hazard Analysis and Critical Control Points – Tehlike Analizi ve Kritik Kontrol Noktaları) System is a systematic and preventive approach applied to identify, assess, and control hazards to ensure food safety. It aims to determine biological, chemical, and physical hazards throughout the food chain from production to consumption and to eliminate or reduce these hazards to acceptable levels. Historical Development and Importance The HACCP system was first developed in the 1960s by the Unit