HACCP, or Hazard Analysis and Critical Control Points, is a food safety system that helps identify and prevent potential food safety hazards. The HACCP system is used by food manufacturers, processors, and retailers to help ensure the safety of their products. The HACCP system begins with a hazard analysis, which is used to identify potential food safety hazards that could occur during the production or distribution of a product.

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The HACCP Principles | A Beginner's Guide - IAS Ghana
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The HACCP Principles | A Beginner's Guide - IAS Ghana

The HACCP principles provide guidelines on how an organization can implement an HACCP plan to ensure it produces safe and high-quality food products.