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Hazard Analysis Critical Control Point system in food processing
date:Feb 04, 2016
as possible by utilising operator control and/or continuous monitoring techniques at critical control points. Pillsbury presented the HACCP concept publicly at a conference for food protection in 1971. The use of HACCP principles in the promulgation of regulations for low-acid canned food was completed in 1974 by the United States Food and Drug Administration (FDA). In the early 1980s, the HACCP approach was adopted by other major food companies.

The United States National Academy of Science r

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