HACCP, an abbreviation for Hazard Analysis and CriticalControl Points, is a risk - inventory for foodstuffs.
Companies that prepare, process, treat, pack, transport anddistribute foodstuffs must identify and analyse hazards in all aspects of theprocess. The control process,on the basis of European Union legislation, aims to ensure that the productionprocesses for all foodstuffs go hand in hand with the lowest possible risk ofcontamination.
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