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HACCP - Hazard Analysis Critical Control Point is an
internationally accepted technique for preventing microbiological, chemical,
and physical contamination along the food supply chain. HACCP is a systematic
approach to identifying, evaluating, and controlling food safety hazards
throughout the food manufacturing process, starting from material receipt to
storage, manufacturing processing, storage, packing, dispatch, and
distribution.
To know more visit here: https://www.punyam.com/services/haccp-food-safety-certification/
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