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HACCP stands for Hazard Analysis and Critical Control Point. HACCP is a system that identifies critical points in the production chain at which controls can be applied to prevent or eliminate contamination by pathogens, including bacteria, viruses, parasites, and other microorganisms.

HACCP training provides individuals possess the necessary skills to design, implement and manage a food safety system based on Hazard Analysis Critical Control Point principles. The HACCP training course is typically offered through community colleges, professional schools, and associations.

The international standard ISO 27001 specifies requirements for the continual improvement of the information security management system.

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