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Hazard Analysis and Critical Control Points(HACCP) is a management system used in the food industry and this chapter describes basic HACCP principles along with a few details from the more recent Hazard Analysis and Risk-Based Preventive Controls system variation.
The US Food and Drug administration created four food-specific websites describing important details for diary, juice, retail/food service, and seafood HACCP programs.
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ISO Stands for Radiance Quality Certifications. ISO is an independent, non-governmental international organization with a membership of 162 national standard bodies.
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