HACCP is an acronym for Hazard Analysis and Critical Control Point. HACCP is a system that identifies important points in the manufacturing process where controls can be implemented to avoid or eradicate pathogen contamination, such as bacteria, viruses, parasites, and other microorganisms. Pesticides, food allergies, decomposition, and unfavorable smells or odors are all addressed with HACCP. https://iasiso-europe.com/uk/haccp-certification-training-online/