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Hazard Analysis & Critical Control Points or HACCP is a type of management system designed to address food safety through the analysis, prevention and control of chemical, biological and physical hazards the different steps of the food production process.

HACCP principles can be applied to all phases of the production process: from raw material production, procurement/handling and manufacturing to distribution and consumption of the finished product. HACCP has been around as a food safety tool since the mid 90’s, but will be more important than ever in the upcoming years due to the big changes that are under way in America’s food regulation system.

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