For H.A.C.C.P. we have a term and definition in Food Industry.

H.A.C.C.P. (Food Industry)

H.A.C.C.P. is an abbreviation for Hazard Analysis Critical Control Points. In this system the places where the product is at greatest risk are known as Critical Control Points. These points need to be identified, monitored and controlled.
See hazard analysis.

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