HACCP is an internationally accepted food safety system standard. This system specifies requirements to analyze, monitor, and as well as to control the biological, physical, chemical hazards in food safety. It provides critical control points, critical limits, and control measures to eliminate the hazards in all stages of the food processing system from food preparation to storage and distribution of food products. Moreover, the Hazard Analysis Critical Control Points helps improve the food safety management system of the organization.
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