HACCP Articles

  • What is HACCP?

    Hazard Analysis and Critical Control Points (HACCP, for short) is defined by the US Food and Drug Administration as a “management system in which food safety is addressed through the analysis and control of biological, chemical and physical hazards from raw material production, procurement and handling, to ...


    By 360training.com, Inc.

  • Icelandic experience with water safety plans

    The aim of this study was to investigate accumulated experience with water safety plans in one of the first countries to adopt systematic preventive management for drinking-water safety. Water utilities in Iceland have had a legal obligation since 1995 to implement a systematic preventive approach to secure safety of drinking water and protect public health. The water utilities responded by ...


    By IWA Publishing

  • ASHRAE Standard 188P: Prevention of Legionellosis Associated with Building Water Systems

    For Presentation at the AWT 2011 Convention and Exposition  The American Society of Heating, Refrigerating and Air-conditioning Engineers (ASHRAE) has developed a proposed Standard Practice that specifies what is required to prevent legionellosis associated with building water systems. Standard 188P is a “Practices” standard – not a “Design” or ...


    By Phigenics, LLC

  • Food safety issues in the irradiation of foods

    Food safety issues have become the most important focus in the field of nutrition today. After the discovery of X-rays and radioactivity, researchers found that exposure of foods to this radiation could kill some of the bacteria in it. Food irradiation is an additional method to increase the safety of foods. The objectives of this work are to study the safety aspects of the irradiation of foods, ...


    By Inderscience Publishers

Need help finding the right suppliers? Try XPRT Sourcing. Let the XPRTs do the work for you