Hazard Analysis and Critical Control Points (HACCP)
is a Food Safety systems that identifies food safety Hazards (either physical, Chemical or biological) and looks for how your business controls the hazards to ensure you produce Safe food.
ØSlime or scum
ØStones and rocks
ØCapsules or crystals
ØPits or shell
ØHuman or animal hair .
ØIndustrial and environmental contaminants
ØBiologically derived contaminants
ØImproperly used agrochemicals