HACCP (Hazard Analysis Critical Control Points) is the processing system that is used in the identification of all means that any form of hazard might result in the process of producing food to prevent any form of hazards from resulting from the result.
HACCP is very useful because it helps to manage and prevent people from all forms of hazard that might have resulted if the process is not carried out.
Also, we must state that HACCP also addresses hazards on physical, chemical and biological hazards.
