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. just our blog https://iasiso-asia.com/PH/hac....cp-certification-in-

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CE Certification, often known as CE marking, is a European conformity certification that ensures that products sold in Europe comply with health, safety, and environmental requirements. Read my blog https://www.iascertification.c....om/ce-marking-certif