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Why HACCP?
HACCP is so important because of it:
- Prioritizes and controls potential hazards in food production.
- Controlling major food risks, like microbiological, chemical and physical contaminants
- It provides the framework to provide foods safely and to prove they were created safely.
- Focuses on the interference and management of potential food safety hazards instead of examination.
- Covers all sorts of potential food safety hazards whether or not they square measure present within the food, contributed by the surroundings, or generated by a slip within the producing method. Hazards like Biological hazards (e.g. bacteria, viruses), Chemical hazards (e.g. chemical residues, and my conotoxins) and Physical hazards (e.g. metal, glass).
- Various customers within the organic phenomenon needed their suppliers to own certified HACCP systems.
- Provide businesses with an economical system for management of food safety, from ingredients all the way through to production, storage, and distribution to sale and repair of the ultimate shopper.