About Hazard Analysis Critical Control (HACCP) Certification
HACCP (Hazard Analysis Critical Control Point) is an internationally recognized technology to prevent microbiological, chemical, and physical contamination along the food supply chain. HACCP techniques identify risks, establish critical control points, set critical limits, and ensure that control measures are validated, verified, and monitored before they are implemented.
Effective implementation of HACCP will strengthen companies' ability to: protect and enhance private brands and labels, boost consumer confidence and comply with regulatory and market requirements.
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