Hazard analysis and critical control points (HACCP) is a systematic approach to prevent, reduce, or minimize risks associated with foods (Anonymous, 2002). Basically, the program identifi es potential problems and determines which critical junctures in production must be controlled to eliminate or reduce the risk of a food safety hazard to an acceptable level. Originally created to meet the needs for food safety in support of the space program in the 1960s, HACCP programs are now applied to agricultural production, food preparation and handling, food processing, food service, and distribution. In fact, the programs have been successfully implemented in breweries (Señires and Alegado, 2005).
KeywordsCorrective Action Alcoholic Fermentation Critical Limit Acetic Acid Bacterium Diammonium Phosphate
Unable to display preview. Download preview PDF.