HACCP is a food safety management system utilized in the food industry to prevent contamination by identifying critical control points to mitigate risks.
Hazard Analysis Critical Control Points (HACCP) is a food safety management system utilized in the food industry to prevent contamination at various stages of production and retail. It involves identifying critical control points to mitigate contamination risks. While it is voluntary for most food products, the USDA and FDA mandate its use for specific products like meat, poultry, seafood, low-acid canned-food, and juice.
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