HACCP stands for Hazard Analysis and critical control points. A food safety management system based on the principles of HACCP is a systematic approach to identifying and dominant hazards, whether microbiological, chemical or physical, that might create a threat to the assembly of safe food – in easy terms, it involves identifying what might fail during a food system and planning a way to stop it.
There are seven core HACCP principles –
Hazard Analysis
Critical control Points
Critical Limits
Critical control point Monitoring
Corrective Actions
Verification
Record Keeping
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Nature of Business Service Provider
Number of Employees20 - 50
Year of Establishment2019
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