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

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