HACCP stands for Hazard Analysis Critical Control Point. It is a systematic method used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCP's), can be taken to reduce or eliminate the risk of the hazards being realised. The system is used at all stages of food production and preparation processes. It is a risk based quality assurance approach, which is validated by the selective application of quality control techniques. Unilever subscribes to the codex alimentarius system of HACCP.
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