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HACCP BASED FOOD SAFETY SYSTEMS
The certification is designed to prevent problems before they occur and to correct them as soon as
they are detected.
A process control system that identifies and prevents microbial, chemical and other hazards in food. Potential food hazards could be biological (microbes); chemical (toxin); or physical (adulterants).
All the available Food Safety Systems are based on Codex Principles & HACCP Hazard Analysis Critical Control Point is a seven-step logical tool develop a food safety plan.
HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards based on the following seven principles:
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