HACCP is abbreviated as Hazard Analysis Critical Control Points. It is a technique that is accepted internationally for preventing biological, chemical and physical hazards in the food safety system. The HACCP technique helps to establish critical control points, set critical limits, ensure haccp certification measures as well as to identify the risks for reducing the food safety hazards.

HACCP is an international certificate that allows us to measure the hazards in food safety systems. In which technicians can prevent biological, chemical, and physical hazards.

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