Normal view MARC view
  • Hazard Analysis and Critical Control Point (Food safety system)

Entry Topical Term

Number of records used in: 2

001 - CONTROL NUMBER

  • control field: 50778

003 - CONTROL NUMBER IDENTIFIER

  • control field: rda

005 - DATE AND TIME OF LATEST TRANSACTION

  • control field: 20211112114045.0

008 - FIXED-LENGTH DATA ELEMENTS

  • fixed length control field: 211112|| aca||babn | a|a d

010 ## - LIBRARY OF CONGRESS CONTROL NUMBER

  • LC control number: sh2001009897

035 ## - SYSTEM CONTROL NUMBER

  • System control number: (DLC)273466

040 ## - CATALOGING SOURCE

  • Original cataloging agency: ArU
  • Language of cataloging: eng
  • Transcribing agency: ArU

150 ## - HEADING--TOPICAL TERM

  • Topical term or geographic name entry element: Hazard Analysis and Critical Control Point (Food safety system)

450 ## - SEE FROM TRACING--TOPICAL TERM

  • Topical term or geographic name entry element: HACCP (Food safety system)

670 ## - SOURCE DATA FOUND

  • Source citation: FDA backgrounder via WWW, Sept. 18, 2001
  • Information found: (HACCP: state-of-the art approach to food safety; Hazard Analysis and Critical Control Point, or HACCP (pronounced hassip); New challenges to the U.S. food supply have prompted FDA to consider adopting a HACCP - based food safety system on a wider basis. HACCP involves 7 principles: 1) Analyze hazards; 2) Identify critical control points; 3) Establish preventive measures with critical limits; 4) Establish monitoring procedures; 5) Establish corrective actions; 6) Establish verification procedures; 7) Establish record keeping)