Hazard Analysis and Critical Control Point
E100890
Hazard Analysis and Critical Control Point (HACCP) is a systematic, preventive food safety management approach that identifies, evaluates, and controls hazards throughout the production process.
All labels observed (4)
| Label | Occurrences |
|---|---|
| HACCP | 2 |
| Hazard Analysis and Critical Control Point canonical | 1 |
| Hazard Analysis and Critical Control Point systems | 1 |
| Hazard Analysis and Critical Control Points | 1 |
How this entity was disambiguated
This entity first appeared as the object of triple T868282 — resolving that mention is where its identity was fixed. The disambiguator weighed these candidate entities and picked the highlighted one (or “None”, minting a new entity). This is how homonymy is resolved: the same surface form can point to different entities.
NED1
Entity disambiguation (via context triple)
gpt-5-mini-2025-08-07
Target entity: Hazard Analysis and Critical Control Point Context triple: [ISO 22000, integrates, Hazard Analysis and Critical Control Point]
-
A.
ISO 22000
ISO 22000 is an international food safety management standard that specifies requirements for organizations in the food chain to ensure safe food production and handling.
-
B.
Center for Food Safety and Applied Nutrition
The Center for Food Safety and Applied Nutrition is a branch of the U.S. Food and Drug Administration responsible for ensuring the safety and proper labeling of food, dietary supplements, and cosmetics.
-
C.
Food Safety and Inspection Service
The Food Safety and Inspection Service is a U.S. federal agency responsible for ensuring the safety, wholesomeness, and proper labeling of meat, poultry, and certain egg products.
-
D.
Department of Food Control
The Department of Food Control is an academic unit within Cairo University's Faculty of Veterinary Medicine that focuses on the safety, quality, and regulation of food of animal origin.
-
E.
Directorate-General for Health and Food Safety
The Directorate-General for Health and Food Safety is the European Commission department responsible for EU policy on public health, food safety, and related consumer protection.
- F. None of above. chosen
- G. Unsure - the case is ambiguous/there is not enough information to decide.
NED2
Entity disambiguation (via description)
gpt-5-mini-2025-08-07
Target entity: Hazard Analysis and Critical Control Point Target entity description: Hazard Analysis and Critical Control Point (HACCP) is a systematic, preventive food safety management approach that identifies, evaluates, and controls hazards throughout the production process.
-
A.
ISO 22000
ISO 22000 is an international food safety management standard that specifies requirements for organizations in the food chain to ensure safe food production and handling.
-
B.
Center for Food Safety and Applied Nutrition
The Center for Food Safety and Applied Nutrition is a branch of the U.S. Food and Drug Administration responsible for ensuring the safety and proper labeling of food, dietary supplements, and cosmetics.
-
C.
Food Safety and Inspection Service
The Food Safety and Inspection Service is a U.S. federal agency responsible for ensuring the safety, wholesomeness, and proper labeling of meat, poultry, and certain egg products.
-
D.
Department of Food Control
The Department of Food Control is an academic unit within Cairo University's Faculty of Veterinary Medicine that focuses on the safety, quality, and regulation of food of animal origin.
-
E.
Directorate-General for Health and Food Safety
The Directorate-General for Health and Food Safety is the European Commission department responsible for EU policy on public health, food safety, and related consumer protection.
- F. None of above. chosen
Statements (51)
| Predicate | Object |
|---|---|
| instanceOf |
food safety management system
ⓘ
preventive control system ⓘ |
| abbreviation |
Hazard Analysis and Critical Control Point
self-linksurface differs
ⓘ
surface form:
HACCP
|
| addressesHazardType |
biological hazards
ⓘ
chemical hazards ⓘ physical hazards ⓘ |
| appliesTo |
food distribution
ⓘ
food preparation ⓘ food processing ⓘ food production process ⓘ |
| basedOn |
preventive controls
ⓘ
risk analysis ⓘ |
| category |
food safety standard
ⓘ
quality management in food industry ⓘ |
| contrastsWith | end-product testing only approach ⓘ |
| developedBy |
NASA
ⓘ
Pillsbury Company ⓘ U.S. Army Natick Soldier Research Development and Engineering Center ⓘ
surface form:
U.S. Army Natick Laboratories
|
| developedFor | space food safety ⓘ |
| developmentPeriod | 1960s ⓘ |
| emphasizes |
control at critical points in the process
ⓘ
documentation and record keeping ⓘ verification of control measures ⓘ |
| focusesOn |
food safety
ⓘ
hazard prevention ⓘ |
| hasGoal |
control food safety hazards
ⓘ
ensure safe food for consumers ⓘ evaluate food safety hazards ⓘ identify food safety hazards ⓘ prevent foodborne illness ⓘ |
| hasPrinciple |
conduct a hazard analysis
ⓘ
determine the critical control points ⓘ establish corrective actions ⓘ establish critical limits ⓘ establish monitoring procedures ⓘ establish record-keeping and documentation procedures ⓘ establish verification procedures ⓘ |
| implementedIn |
catering and food service operations
ⓘ
dairy processing plants ⓘ food industry ⓘ meat processing plants ⓘ retail food establishments ⓘ seafood processing plants ⓘ |
| numberOfPrinciples | 7 ⓘ |
| originatedIn |
United States of America
ⓘ
surface form:
United States
|
| promotedBy | Codex Alimentarius Commission ⓘ |
| recognizedBy |
Food and Agriculture Organization
ⓘ
World Health Organization ⓘ |
| relatedTo |
Good Manufacturing Practices
ⓘ
ISO 22000 ⓘ |
| requiredBy | many national food safety regulations ⓘ |
How these facts were elicited
The pipeline generated the facts above by prompting gpt-5.1 with this entity's name + description and the instruction below.
Instruction
You are a knowledge base construction expert. Given a subject entity and a description of it, return factual statements that you know for the subject as a JSON list of dictionaries(triples), where keys must be "subject", "predicate" and "object". The number of facts may be very high, between 25 to 50 or more, for very popular subjects. For less popular subjects, the number of facts can be very low, like 5 or 10. # Requirements - If you don't know the subject at all, return an empty list. - If the subject is not a named entity, return an empty list. - Include at least one triple where predicate is "instanceOf". - Do not get too wordy. - Separate several objects into multiple triples with one object.
Input
Subject: Hazard Analysis and Critical Control Point Description of subject: Hazard Analysis and Critical Control Point (HACCP) is a systematic, preventive food safety management approach that identifies, evaluates, and controls hazards throughout the production process.
Referenced by (5)
Full triples — surface form annotated when it differs from this entity's canonical label.
this entity surface form:
Hazard Analysis and Critical Control Point systems
Hazard Analysis and Critical Control Point
→
abbreviation
→
Hazard Analysis and Critical Control Point
self-linksurface differs
ⓘ
this entity surface form:
HACCP
this entity surface form:
Hazard Analysis and Critical Control Points
this entity surface form:
HACCP