HACCP pp 6-7 | Cite as

HACCP: Definitions and Principles

  • Donald A. CorlettJr.
  • Merle D. Pierson


HACCP definitions and principles covered in this book are based on the U.S. National Advisory Committee on Microbiological Criteria for Foods (NACMCF) HACCP system guide, approved November, 1989. The NACMCF guide is published in the pamphlet, “HACCP Principles for Food Production,” (NACMCF 1989) which is given in Appendix A. This document will serve as the basis for HACCP definitions and principles for this volume.


Risk Assessment Food Production Hazard Analysis Marine Fishery Executive Summary 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


  1. Corlett, D.A. and Stier, R.F. 1991. Risk assessment within the HACCP system. Food control. 2:71–72.CrossRefGoogle Scholar
  2. National Advisory Committee on Microbiological Criteria for Foods (NACMCF). 1989. HACCP Principles for Food Production. USDA-FSIS Information Office, Washington, DC 20250.Google Scholar

Copyright information

© Van Nostrand Reinhold 1992

Authors and Affiliations

  • Donald A. CorlettJr.
  • Merle D. Pierson

There are no affiliations available

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