HACCP (Hazard Analysis and Critical Control Points) is a systematic preventive approach to food safety and pharmaceutical safety that defines preventive actions against physical, chemical and biological threats, rather than the control of finished product. HACCP is used to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCPs) can be taken to reduce or completely eliminate the possibility of risk. The system is used at all stages of food production, as well as the preparatory processes, packaging and distribution.
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