The HACCP system places responsibility for food safety on:

Question

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The HACCP system is a preventive approach to food safety that places responsibility on manufacturers to identify, evaluate and control hazards that may result in foodborne illness. This includes developing and implementing HACCP plans, monitoring critical control points, conducting regular reviews and taking corrective actions when necessary. The system also requires manufacturers to ensure that suppliers and distributors follow appropriate food safety practices. While regulatory agencies have a role in enforcing food safety standards, the primary responsibility for ensuring food safety rests with manufacturers.

The HACCP System Places Responsibility for Food Safety On