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Hazard Analysis and Critical Control Points HACCP Food Safety is a globally recognized system designed to identify, evaluate, and control food safety hazards. It is a proactive approach that ensures food safety from production to consumption, minimizing risks such as contamination, spoilage, or foodborne illnesses.
The HACCP system focuses on critical control points (CCPs) in the food production process where potential hazards—biological, chemical, or physical—can be effectively managed. By monitoring these points, businesses can prevent safety issues before they occur, ensuring compliance with regulatory requirements and international food safety standards.
HACCP is essential for food producers, processors, and distributors aiming to build consumer trust and meet market demands. It is often a prerequisite for certifications like ISO 22000 or FSSC 22000. By implementing HACCP, businesses not only protect public health but also enhance operational efficiency and their reputation in the global food supply chain.