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What Is A Hazard Critical Control Point?
A hazard critical control point (CCP) is a step in food production where a hazard can be controlled to prevent it from occurring.
Prerequisites Programs For HACCP
It is a set of basic operations that are the foundation for producing safe food products and are the minimum regulatory standards.
Good Manufacturing Practices
GMP are guidelines that ensure products are consistently produced and controlled for quality and safety.
Food Safety Certification
It verifies that a business meets established food safety standards and regulatory requirements.
A Food Safety Audit
It is a systematic inspection process by a certified food safety auditor to evaluate a food business's safety protocols.
The Guide To Food Safety Training
It teaches staff proper practices to prevent contamination and ensure safe food handling.