Hazard analysis and critical control points regulations (HACCP) This is a systematic preventative approach to food safety that addresses physical, chemical and biological hazards during any part of food production.
HACCP is a way of managing food safety based on putting in place procedures to control hazards.
What it involves:
Looking closely at what you do. Identifying Critical Control Points - (a Critical Control Point is the place you need to focus on to prevent or reduce the hazards to an acceptable level). Putting in place procedures. Deciding what action to take if something goes wrong. Making sure that all procedures are monitored.
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