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HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. Dairy Grade A Voluntary HACCP.
Supplier PRPs for HACCP Checklist. HACCP is not a stand-alone program. The production of safe food products requires that the HACCP Plan be built on a solid foundation of prerequisite programs (PRPs). Prerequisite programs provide the basic environment and operating conditions that are necessary for the production of safe, wholesome food.