» HACCP Hazard Analysis at Critical Control Points  
 

 

HACCP (Hazard Analysis and Critical Control Point) is a systematic approach which is directed at preventing production of defective product, based on final-product control. It is based on the ground of removing the hazard before its occurrence and taking the necessary precautions for this.

HACCP principles are applied to food production enterprises, as well as to all stages from raw-material and raw-material supply points to final product storage, distribution and consumer presentation.

www.codexalimentarius.org

 
 
 
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