With the HACCP quality management system,the point at which processed food is sealed in packaging is considered a critical control point.

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In the HACCP quality management system, the point at which processed food is sealed in packaging is considered a critical control point because it ensures the safety and quality of the food during storage, transportation, and consumption. Any potential hazards or risks can be identified and controlled at this point to prevent contamination and ensure the integrity of the product.

With the HACCP Quality Management System,the Point at Which Processed