HACCP principles, developed by the Codex Alimentarius Commission, are an internationally recognised effective food safety risk management system. It is a systematic preventive approach which identifies, documents, controls and reviews potential hazards that occur during the process. HACCP is used in the food industry to identify potential food safety hazards so that key actions can be taken to reduce or eliminate the risk of the hazards being realized. The system is used in all stages of food production and preparation processes, including packaging, distribution and etc.
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