Hygienic food, healthy sales: HACCP implementation
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FAO ; WHO ;
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HACCP - or the Hazard Analysis Critical Control Points - is a system for identifying and controlling foodborne hazards all along the food chain. This Codex case study explores how HACCP, part of the Codex General Principles of Food Hygiene (CXC 1-1969) has led to the Thai government’s push to improve food safety domestically and to raise the profile of the Thai food export industry.