In your capacity as a food safety officer you have been asked to speak at a seminar for the general public. One of the audience members asks what HACCP means, as they have heard the term used, but have not understood what it is. How would you answer this? (Remember, as a public seminar, try to avoid overly technical terms in your answer and keep your answer as clear and concise as possible.) (3 marks total - 1 mark for correct identification of Hazard and Critical Control Point, 1 mark for why it is important, 1 mark for using language relevant.)
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