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The Hazard Analysis and Critical Control Point (HACCP) system is a methodical approach to identify, assess, and manage hazards in the food production process. HACCP is a seven-phase process that analyzes the performance of food safety management systems. This standard monitors all the important phases and procedures employed in the manufacturing and delivery of the goods. At every point in the procedure, HACCP Certification has a recommended standard and principle that must be met and satisfied.
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