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more general categories	information about this item
13. Food and Nutrition	13. Food and Nutrition
Food and Nutrition (85)	Food Safety (2)
description:	Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. HACCP can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc. AFDSI created a HACCP Ontology to integrate HACCP data.
complete name:	HACCP