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HACCP Implementation (Companies)

What is HACCP?

HACCP (the Hazard Analysis Critical Control Point system) is a process control system that identifies where hazards might occur in the food production process. HACCP addresses food safety through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product.

Why :

  • Prioritizes and controls potential hazards in food production.
  • Controlling major food risks, such as microbiological, chemical, and physical contaminants.
  • Provides the framework to produce foods safely and to prove they were produced safely.
  • Focuses on prevention and control of potential food safety hazards rather than inspection.
  • Various customers in the food chain required their suppliers to have certified HACCP systems.
  • Provide businesses with a cost-effective system for control of food safety, from ingredients right through to production, storage, and distribution to sale and service of the final consumer.

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