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Review:

Haccp Certification

overall review score: 4.5
score is between 0 and 5
HACCP (Hazard Analysis Critical Control Point) certification is a systematic preventive approach to food safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection.

Key Features

  • Identification of potential hazards
  • Establishment of critical control points
  • Implementation of monitoring procedures
  • Development of corrective actions
  • Documentation and record-keeping

Pros

  • Ensures a high level of food safety
  • Helps prevent foodborne illnesses
  • Increases consumer confidence in the product

Cons

  • Can be time-consuming and costly to implement for small businesses

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Last updated: Sat, Feb 1, 2025, 11:01:50 PM UTC