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HACCP and Hygiene Standards Implementation

Food businesses need to meet on a daily basis established food safety standards and food quality requirements by implementing adequate Hazard Analysis and Critical Control Point (HACCP) systems and Good Hygiene Practices (GHP). The GNHI’s qualified personnel can help food business operators implement HACCP and GHP across the whole food production, retail and service chains, allowing them to produce, distribute and deliver safe and high-quality food to their customers.

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