Do you have a good control for hazardous chemical?
Most of the workplaces must have any of this chemical being used for something. Solvent, acid, oxidizing agents, etc. How to know? Look at the label on the side of the cans. Next question is that, do we have to comply with this law and so many ministerial regulations? Let’s discuss.
Hazard Analysis Critical Control Point (HACCP) systems
Food Poisoning if it can be proof, come from any part of the production processes, it can cause not only for the claim but all of the reputation and brand image.
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.
One simple shortcut can be very expensive price to pay.