ANNOUNCEMENT OF LEVEL 3 AWARD IN HACCP FOR FOOD MANUFACTURING

Hazard analysis and critical control points

“HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. In this manner, HACCP attempts to avoid hazards rather than attempting to inspect finished products for the effects of those hazards. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc.”
— Wikipedia

Hazard analysis and critical control points

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