HACCP stands for hazard analysis and critical control point, which is a systematic, preventive approach to food safety and allergenic, chemical, and biological hazards in production processes that can cause the finished product to be unsafe. It also involves implementing measures to reduce these risks to a safe level. It is essential for all food sector organisations to implement a food safety management system based on the codex principles of HACCP. Although HACCP was originally designed for manufacturing, it is now also applicable to the catering and retail industries.
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