Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
9
pubmed:dateCreated
1998-12-16
pubmed:abstractText
The HACCP Subcommittee of the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) has prepared a revision of the document "Hazard Analysis and Critical Control Point System" that was adopted by the Committee in 1992. The Committee retained the previous seven HACCP principles but made their wording more concise; revised and added definitions such as those for hazard, verification, and validation; included new sections on prerequisite programs, education and training, and implementation and maintenance of the HACCP plan; revised and provided a more detailed explanation of the application of HACCP principles, especially hazard analysis and verification; and added or revised Appendices such as new examples of prerequisite programs and an additional decision tree for identifying critical control points (CCPs).
pubmed:commentsCorrections
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:status
MEDLINE
pubmed:month
Sep
pubmed:issn
0362-028X
pubmed:issnType
Print
pubmed:volume
61
pubmed:owner
NLM
pubmed:pagination
1246-59
pubmed:dateRevised
2006-10-19
pubmed:meshHeading
pubmed:year
1998
pubmed:articleTitle
Hazard analysis and critical control point principles and application guidelines. Adopted August 14, 1997. National Advisory Committee on Microbiological Criteria for Foods.
pubmed:publicationType
Journal Article, Guideline, Corrected and Republished Article