OPTIMIZING FOOD SAFETY THROUGH HACCP IMPLEMENTATION

A robust meticulous approach to food safety is paramount in today's competitive culinary landscape. The Hazard Analysis and Critical Control Points (HACCP) framework provides a structured plan for identifying, assessing, and controlling potential hazards throughout the entire food production process. By implementing HACCP principles, businesses can

based on the 2013 FAO report, creating 100g of beef steak results in 750g of greenhouse gases emissions. to provide 100g of crickets, the quantity of emissions is believed to be a hundred times fewer. ISO associates with other businesses to leverage the total potential of specifications for sustainable progress. Food Actual physical chemistry wil