Hazard Analysis Critical Control Points (HACCP) is an internationally recognized technique for identifying and monitoring food hazards that may offer your clients, the general public, and regulatory agencies with the assurance that your food safety strategy is adequately managed. HACCP Certification in Ethiopia assists in a management framework that ensures food safety by analyzing and managing biological, chemical, and physical risks from raw material production, acquisition, and management through final product manufacture, distribution, and consumption.
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