Glossary of Bulk Oil Terms


Posted by Alexa Ketterling

Aug 9, 2018 2:22:59 PM

Hazard Analysis and Critical Control Points, or 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.  A HACCP plan designs measures to reduce these risks to a safe level.  It is usually presented in the form of a detailed food safety related document, and is provided by food manufacturers and processors to customers.