Following a process like the Hazard Analysis and Critical Control Point system (‘HACCP’) helps food business operators look at how they handle food and introduces procedures to make sure the food produced is safe to eat. It is a scientific and internationally recognized system that when followed can help mitigate risks and hazards to your business.
Making a HACCP plan for your establishment will help you identify and monitor biological, chemical, and physical properties that are foodborne hazards. It is preventive, rather than reactive and is an effective risk management tool.
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- 7 HACCP principles that guarantee food safety
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