HACCP TRAINING IN ABU DHABI|HACCP Certification

Hazard Analysis and Critical Control Point
The term HACCP, which stands for Hazard Analysis Critical Control Point, is a system of food safety management that has become increasingly important to the food business. It was developed in the 1960s as a microbiological safety system for the first US manned space program and has in the last ten years been the primary approach to assuring the safety of food supply. It is a specific system of preventive control, which identifies, evaluates and controls hazards of significance to food safety. Traditionally, regulators and industry have relied upon spot-checks of manufacturing conditions and random sampling of final items to guarantee safe food.
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