Concept information
PREFERRED TERM

void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2005-12-16T00:00:00Z
skos:notation: 35137
DEFINITION
-
Hazard Analysis Critical Control Point (HACCP) is a system used by the food industry to ensure that all food consumed is safe to eat. HACCP is a systematic approach to hazard identification, assessment of risk and control. It is a structured approach for the control of food safety from the farm to the fork. (en)
BROADER CONCEPT
- ການຄວບຄຸມຄຸນນະພາບ (lo)
SCOPE NOTE
- ຈຸດວິກິດ ທີ່ໃຊ້ໃນການວິເຄາະໄພພີບັດ (lo)
IS USED IN
- ຄວາມປອດໄພທາງອາຫານ (lo)
- ສຸຂະລັກສະນະຂອງອາຫານ (lo)
IN OTHER LANGUAGES
-
Arabic
-
Chinese
-
Czech
-
Systém kritických bodů
Created: 2007-08-07T00:00:00Z
skos:notation: 49921
-
English
-
hazard analysis and critical control point
Created: 2006-07-28T00:00:00Z
skos:notation: 49921
-
French
-
საფრთხის ანალიზისა და კრიტიკული საკონტროლო წერტილები
Created: 2017-08-10T08:27:23Z
Last modified: 2017-08-11T16:10:34Z
skos:notation: 35137
Georgian
-
German
-
Hindi
-
Hungarian
-
Italian
-
Japanese
-
Korean
-
HACCP(식품위해요소중점관리기준)
Created: 2009-12-02T00:00:00Z
skos:notation: 49921
-
Persian
-
Polish
-
Portuguese
-
Romanian
-
Sistemul de Analiză a Riscurilor în Punctele Critice de Control
Created: 2020-07-18T09:01:57.63+02:00
skos:notation: 8c011a6d
-
Russian
-
Slovak
-
Spanish
-
Thai
-
Turkish
-
Tehlike Analizi ve Kritik Kontrol Noktası
Created: 2011-11-20T21:36:28Z
Last modified: 2011-11-20T21:36:28Z
skos:notation: 49921
URI
http://aims.fao.org/aos/agrovoc/c_35137
{{toUpperCase label}}
{{#each values }} {{! loop through ConceptPropertyValue objects }}
{{#if prefLabel }}
{{/if}}
{{/each}}
{{#if notation }}{{ notation }} {{/if}}{{ prefLabel }}
{{#ifDifferentLabelLang lang }} ({{ lang }}){{/ifDifferentLabelLang}}
{{#if vocabName }}
{{ vocabName }}
{{/if}}