HACCP stands for “Hazard Analysis Critical Control Point”. It is the process of identifying possible food safety hazards in any given product, assessing the risk associated with each hazard, implementing measures to prevent these risks from occurring, and finally monitoring the production process. The aim of haccp training is to make sure that everything produced is safe for consumers.
All times are GMT+0 :: The current time is 7:09am
Page generated in 0.1755 seconds
