Implementing a Hazard Analysis and Critical Control Points (HACCP) system is crucial for any organization involved in food production, processing, or service. HACCP provides a systematic framework for recognizing potential hazards and establishing controls to minimize the risk of foodborne illness.

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All authors are recognised industry experts within their respective fields, and with each other signify several of the earth’s leading universities and Worldwide food science and technologies organisations. ISO 22000 wasn't built to be a rewording of Codex pointers for HACCP. it is actually describ