IFAS Extension
Hazard Analysis Critical Control Points (HACCP)—Principle 1: Conduct a Hazard Analysis
Ronald H. Schmidt and Debby Newslow
Other
About this Publication
This document is FSHN07-3, one of a series of the Department of Food Science and Human Nutrition, UF/IFAS Extension. Original publication date July 2007. Visit the EDIS website at https://edis.ifas.ufl.edu for the currently supported version of this publication.
About the Authors
Ronald H. Schmidt, professor emeritus, Department of Food Science and Human Nutrition; and Debby Newslow, executive director, D.L. Newslow and Associates; UF/IFAS Extension, Gainesville, FL 32611.
How to Cite
Schmidt, R. H., & Newslow, D. (2007). Hazard Analysis Critical Control Points (HACCP) – Principle 1: Conduct a Hazard Analysis. EDIS, 2007(18). https://doi.org/10.32473/edis-fs139-2007
Authors
Debby Newslow
executive director, D. L. Newslow & Associates, Inc.
Ronald Schmidt
professor emeritus (deceased), Department of Food Science and Human Nutrition
Contacts
Keith Schneider
Specialist
University of Florida
professor, UF/IFAS Department of Food Science and Human Nutrition, Gainesville, FL