haccp certification
HACCP is abbreviated as Hazard Analysis Critical Control Points. It is a technique that is accepted internationally for preventing biological, chemical, and physical hazards in the food safety system. The HACCP technique helps to establish critical control points, set critical limits, ensure control measures as well as identify the risks for reducing the food safety hazards.

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The ISO certification mark is well-recognized around the world as a symbol of quality because the standards are developed based on consensus between manufacturers, users, consumer interest groups, and government agencies. The use of International Standards ensures that products and services are safe, reliable and of good quality. https://iasiso-australia.com/i....so-certification-in-

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