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H.A.C.C.P.: Hazard analysis and critical control points

Hazard analysis and critical control points, or HACCP is a systematic preventive approach to food safety and pharmaceutical safety that identifies physical, chemical, and biological 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 is referred as the prevention of hazards rather than finished product inspection. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc. More


H.A.C.C.P.: Hazard analysis and critical control points