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HACCP (Hazard Analysis Critical Control Point) is a food safety system standard that provides guidelines to eliminate food safety hazards and risks. This system standard sets out a systematic approach to ensure food safety and quality. HACCP principles are developed for the food manufacturers to prepare high-quality food by eliminating the biological, chemical and physical hazards. Also, the HACCP system standard provides critical control points, critical limits and control measures to control and manage the food safety system. HACCP Certification is applicable to any size of the food business industry that wishes to provide high-quality food to the customers.

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