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Hazard Analysis and Critical Control Point


The Hazard Analysis and Critical Control point (HACCP) is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. By the EC Reg. 852/04 art. 5 and Codex Alimentarius the HACCP is compulsory for every food business and Chaboun Consultants with decade of experience in food in industries will help you to develop a suitable HACCP system for your business

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