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HACCP

Hazard Analysis Critical Control is a technique or a procedure of controls related to food hygiene. Anyone that is involved with food, drink, catering services, even manufacturing of industrial machines to produce anything that is related somehow to the food chain, has to incorporate principles to manage food safety.

HACCP was developed nearly forty years ago, for the astronauts safety and diet. Since then slowly became the backbone for food hygiene in the industrial and retail sector of the global market.