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  4. Hazard Analysis Critical Control Point (HACCP)
  1. Guidance & Regulation (Food and Dietary Supplements)

Hazard Analysis Critical Control Point (HACCP)

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

HACCP Principles & Application Guidelines

Dairy Grade A Voluntary HACCP

Juice HACCP

Retail and Food Service HACCP

Seafood HACCP



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