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Hazard Analysis Critical Control Points (HACCP) is a food safety system standard that provides requirements to analyze, monitor, and as well as to control the biological, physical, and chemical hazards in food safety. It also specifies critical control points, critical limits, and control measures to inspire the food processors and to continually improve the FSMS performance of the organization. Also, this globally recognized system standard minimizes food safety hazards and eliminates low-quality food. haccp certification italy

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