HACCP inforrmation

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Hazard Analysis Critical Control Point – an estimated 300,000 food related illnesses are suffered every year in New Zealand.

It is vital that businesses in the food industry have systems in place to manage their food production. These systems are designed to prevent food related illnesses occurring. A food safety program highlights potential problem areas or hazards and offers solutions for staff to follow. An introductory booklet on HACCP is available at http://www.nzfsa.govt.nz/processed-food-retail-sale/fsp/haccp.pdf.

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