Hazard Analysis and Critical Control Points
"Hazard Analysis and Critical Control Points" is a descriptor in the National Library of Medicine's controlled vocabulary thesaurus,
MeSH (Medical Subject Headings). Descriptors are arranged in a hierarchical structure,
which enables searching at various levels of specificity.
A system of safety management (abbreviated HACCP) applied mainly to the food industry. It involves the analysis and control of biological, chemical, and physical hazards, from raw material production, procurement and handling, to manufacturing, distribution and consumption of finished products.
| Descriptor ID |
D064088
|
| MeSH Number(s) |
J01.576.423.850.730.500.750 N06.850.135.060.075.299 N06.850.601.500.750
|
| Concept/Terms |
Hazard Analysis and Critical Control Points- Hazard Analysis and Critical Control Points
- Hazard Analysis Critical Control Points
- HACCP
- HACCPs
- Food Safety Analysis
- Analyses, Food Safety
- Analysis, Food Safety
- Food Safety Analyses
- Safety Analyses, Food
- Safety Analysis, Food
- Food Safety System
- Food Safety Systems
- Safety System, Food
- Safety Systems, Food
- System, Food Safety
- Systems, Food Safety
|
Below are MeSH descriptors whose meaning is more general than "Hazard Analysis and Critical Control Points".
Below are MeSH descriptors whose meaning is more specific than "Hazard Analysis and Critical Control Points".
This graph shows the total number of publications written about "Hazard Analysis and Critical Control Points" by people in this website by year, and whether "Hazard Analysis and Critical Control Points" was a major or minor topic of these publications.
Below are the most recent publications written about "Hazard Analysis and Critical Control Points" by people in Profiles.
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A framework for developing research protocols for evaluation of microbial hazards and controls during production that pertain to the application of untreated soil amendments of animal origin on land used to grow produce that may be consumed raw. J Food Prot. 2013 Jun; 76(6):1062-84.