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Abstract

To your glossary of food and agricultural terms, add HACCP. One day it could be as ubiquitous in food safety regulation as the Federal meat inspector who has patrolled packinghouses for more than 80 years. HACCP (pronounced "HASSip") is the acronym for an established quality control concept known as "hazard analysis and critical control point." Proponents believe it can bring the U.S. Department of Agriculture's aging meat and poultry inspection programs into the twentieth century. But HACCP is also the target of intense criticism. Some consumer and labor groups fret that it will merely serve as a smokescreen for industry deregulation-at the expense of public health.

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