It has two major components: hazard analysis and critical control. HACCP is a further feature of the presented quality guarantee method based on standard operating procedures, Good Manufacturing Practice, and Good Hygiene Practice in Taiwan. It stresses on-through critical hazard control-reducing or eliminating hazards to the lowest level during the processing steps, while establishing critical limits, monitoring procedures, corrective measures, records, and verifications. HACCP, which stands for Hazard Analysis and Critical Control Point, is defined as a “Food Safety Control System” in Taiwan’s food hygiene legislative system.
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