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HACCP/Evidence
Method evidence record

HACCP

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.

Sources recorded, not reviewed

Source record

Citations copied verbatim from the method’s source record. No claim-level verification is inferred from them.

Hazard Analysis and Critical Control Points
Taxonomic method record · process-pipeline / food-science
  • 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. · URL
  • Codex Alimentarius Commission (1997). HACCP System and Guidelines for Its Application. · URL
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Curated claims

Claims persisted in the evidence ledger, each with its own assessment.

No curated claims yet

This view does not invent a claim assessment when the ledger has none.

Related methods

Generated from the method graph and shown as machine-suggested relations — no evidence claim is inferred.

Same method familyAccelerated Shelf-Life Testingmachine-suggested · Relational suggestion, not evidence.Same method familyD-Value and Z-Valuemachine-suggested · Relational suggestion, not evidence.Same method familyQuantitative Descriptive Analysismachine-suggested · Relational suggestion, not evidence.

Evidence status

Sources recorded, not reviewed

Bibliographic sources are present. Claim-level evidence review has not been performed.

Sources

2 recorded citations, copied from the method source record.

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