Fill in the blanks: HACCP stands for Hazard ________ and Critical ________ Points.

These are the points in the process where significant hazards must be controlled at an acceptable level in order for such hazards to be prevented or eliminated.

It is the process of collecting and evaluating information on hazards and conditions leading to their presence to decide which should be address in the HACCP (Hazard Analysis and Critical Control Points) plan.

This procedure is done once the HACCP (Hazard Analysis and Critical Control Points) control charts have been completed, before the implementation of HACCP plan in the operation.

A control measure refers to an action or activity that can be used to prevent, eliminate, or reduce a hazard to an acceptable level.

It is a system and a form of food risk assessment that is used as a safety control.

Validation involves various procedures and methods that will be used to demonstrate compliance with food safety requirements.

This principle of HACCP (Hazard Analysis and Critical Control Points) requires the checking of the system’s capability of controlling relevant hazards on an ongoing basis.

HACCP (Hazard Analysis and Critical Control Points) originated in the United States of America in the 1960s when the US NASA (United States National Aeronautics and Space Administration) asked Pillsbury to design and manufacture the first food for space flights.