HACCP (Hazard Analysis and Critical Control Points) & GMP (Good Manufacturing Practices) aim to ensure food safety by preventing contamination and managing hazards throughout food production.
Their purpose is to establish standardized practices and identify critical control points to mitigate risks. Benefits include improved product safety, regulatory compliance, reduced risk of foodborne illnesses, and enhanced consumer trust. Together, HACCP and GMP helps businesses maintain high hygiene standards, ensure product quality, and streamline food safety management processes.
