Question

What is the abbreviated form for the management system that reduces the risk of safety hazards in foods? _____ is the abbreviation used for the management system that reduces the risk of safety hazards in foods.

Answer 1

HACCP

Step-by-step explanation:

HACCP is the abbreviation used for the management system that reduces the risk of safety hazards in foods.

Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized management system that reduces the risk of safety hazards in foods. HACCP addresses food safety through the analysis and control of potential hazards which includes biological, chemical and physical hazards. HACCP is usually used by companies that are involved in manufacturing, distribution or handling of food products to remove or reduce safety hazards in their products.