It focuses on potential physical, chemical and biological hazards that could occur during the food manufacturing process and make the end product unsafe. A fundamental aim of the HACCP principles is to discover any potential hazards so that control measures can be designed. If necessary, these control measures would be put in place and reduce the risk of the hazards occurring
I believe the anwser is true based on the fact that EHR's create less paper work and fewer storage issues. it would greatly help large and small medical offices'
