SPC Casebook: Integrating HACCP and SPC


Hazard Analysis Critical Control Point (HACCP) is a food safety management system designed to ensure the safe production and packaging of food. It is a standard which has been accepted worldwide. The HACCP process has both strengths and limitations. It provides a systematic and effective method to analyse a process, and identifies potential biological, chemical and physical hazards that can occur in food. In addition, HACCP requires the development of strategies to prevent the inclusion or reduction of these hazards to an acceptable level in the food. This article discusses how combining traditional analysis of data with statistical quality techniques can increase the efficacy of a HACCP system.

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