HACCP is a system that requires companies to identify potential biological, chemical, or physical hazards at specific points in their food manufacturing, processing, or handling processes. It also requires companies to control these hazards. The goal of HACCP is to analyze potential food safety hazards and identify ways to prevent them.

1. Submitted to:- Chef Sunil Kumar Submitted By:-Shubham
HACCP
A HACCP System requires that potential hazards are identified and controlled at
specific points in the process. This includes biological, chemical or physical haz-
ards. Any company involved in the manufacturing, processing or handling of food
products