Hazard Analysis Critical Control Point (HACCP)
Hazard Analysis Critical Control Point (HACCP) is a common sense technique to control food safety hazards.
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It is a preventive system of hazard control rather than a reactive one. Food establishments can use it to ensure safer food products for consumers. It is not a zero risk system, but is designed to minimize the risk of food safety hazards. HACCP is not a solitary program but is one part of a larger system of control procedures that must be in place in order for HACCP to function effectively.
Interested in checking out other HACCP mobile forms? Check out our HACCP industry page!
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