Details of Frequently Asked Questions

HACCP is a food sanitation management method that analyzes predictable hazardous factors in each manufacturing process and controls them to eliminate or reduce the hazardous factors at critical control points, i.e., points where they can be efficiently controlled. It consists of "7 principles (procedures)" and "5 procedures" for the preparation of the 7 principles.

Marushin's "HACCP Introduction and Certification Support" also provides detailed and careful explanations of the 7 principles and 12 procedures of HACCP.
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