Journal ArticleOPEN ACCESS

HACCP: An Overview

  • Lepper J
  • Goodrich Schneider R
  • Schneider K
  • et al.
EDIS (2018) 2018(1)
DOI: 10.32473/edis-fs122-2018
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Abstract

HACCP is a food safety management system that is used in various segments of the food industry. The objectives of this 4-page fact sheet are to introduce the topic and to summarize the key components of a HACCP program. Written by J. A. Lepper, R. M. Goodrich-Schneider, K. R. Schneider, M. D. Danyluk and A. Sreedharan and published by the UF/IFAS Department of Food Science and Human Nutrition, January 2018. http://edis.ifas.ufl.edu/fs122

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APA

Lepper, J. A., Goodrich Schneider, R. M., Schneider, K. R., Danyluk, M. D., & Sreedharan, A. (2018). HACCP: An Overview. EDIS, 2018(1). https://doi.org/10.32473/edis-fs122-2018

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