Title: Unit 3 Glossary
Course: WVA 102 Food Preservation Methods > Section: WVA 102 Food Preservation Methods

Unit 3 Glossary

Terms

Term | Definitions
Hazard Analysis Critical Control Point | Hazard analysis and critical control points, or HACCP is a systematic preventive approach to food safety and allergenic, chemical, and biological hazards in production processes that can cause the ...