HACCP, or Hazard Analysis and Critical Control Points, is a food safety system that helps identify and prevent potential food safety hazards. The HACCP system is used by food manufacturers, processors, and retailers to help ensure the safety of their products. The HACCP system begins with a hazard analysis, which is used to identify potential food safety hazards that could occur during the production or distribution of a product. Once potential hazards have been identified, critical control points (CCPs) are established. CCPs are points in the process where a hazard can be controlled or prevented.
https://iasiso-africa.com/gh/blog/a-beginners-guide-to-haccp-principles/
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