Σύγκριση μεθόδων

	HACCP	Ποσοτική Περιγραφική Ανάλυση
Πεδίο	Επιστήμη Τροφίμων	Επιστήμη Τροφίμων
Οικογένεια	Process / pipeline	Process / pipeline
Έτος προέλευσης	1988	1974
Δημιουργός	Frank Bryan	Herbert Stone
Τύπος	Risk Management Framework	Descriptive Analysis Method
Θεμελιώδης πηγή	Bryan, F. L. (1992). Hazard Analysis Critical Control Point Evaluations: A Guide to Identifying Hazards and Assessing Risks Associated with Food Preparation and Storage. Journal of Food Protection, 55(1), 51-59.	Stone, H., Bleibaum, R. N., & Thomas, H. A. (2012). Sensory evaluation practices (4th ed.). Academic Press.
Εναλλακτικές ονομασίες	—	QDA
Συναφείς	3	3
Σύνοψη	HACCP (Hazard Analysis and Critical Control Points) is a systematic preventive approach to food safety developed in the late 1980s by Bryan and colleagues. It identifies potential biological, chemical, and physical hazards in food production processes and establishes critical control points to prevent contamination. HACCP is now globally recognized as the gold standard for food safety management.	Quantitative Descriptive Analysis (QDA) is a comprehensive sensory evaluation method developed by Stone and colleagues in the 1970s that uses a trained panel to describe the intensity of sensory attributes in food products. QDA provides detailed, quantitative profiles of flavor, aroma, texture, and appearance, allowing researchers and product developers to characterize and compare products objectively.