Nutrition and Food Sciences

Food Hazards and HACCP

Since the design, implementation, management, and management of HACCP systems are essential to the creation of safe food products, HACCP may be a significant component of contemporary food safety management practises. Although it is well acknowledged that food firms must use HACCP, little is known about the characteristics that affect a successful implementation. This knowledge is crucial for developing systems that will control all associated food safety concerns. Food safety can be ensured by using the HACCP System in conjunction with good food hygiene practises across the food chain. Once a food is exposed to dangerous substances that cause contamination of that food, food safety problems occur.