ENSURING FOOD SAFETY: A DEEP DIVE INTO HACCP PRINCIPLES

To guarantee the assurance of our food supply, the Hazard Analysis and Critical Control Points (HACCP) system stands as a cornerstone. This systematic approach involves identifying potential hazards at each stage of the food production process, from farm to fork. By implementing controls, businesses can effectively mitigate these risks and prevent

Acrylamide is a recognised carcinogenic compound that forms when cooked materials are heated excessively for years, including in cooked meat patties or fries. These dangers contain toxic contaminants from chemical control things for example pesticides, biocides, and cleaning brokers, which often can trigger serious disease when ingested. A HACCP c