This page presents an excerpt of the research material, providing a comprehensive overview of the study. It includes the Preliminary Pages, Table of Contents, Abstract, Chapters One to Five, and References, making it accessible and informative for students, researchers, and other readers interested in the topic of this study. Acknowledgement is also included, expressing gratitude to the individuals, institutions, and resources that contributed to the successful completion of the research, with materials and information sourced from the online platform sparklyn.com.ng, which provided valuable academic support.
1.1 Introduction
Hazards Analysis Critical Control Point (HACCP) is a very useful commercial business tool that be used to improve the quality of food product; ensure safety of food products and reduce the risk of food poisoning. It is an internationally recognized methodology for preventing food safety hazards. HACCP uses a system of monitoring Critical Control Points (CCPs) at steps in a food production process where a potential critical hazard to food safety has been identified. The safety of the food product is built into the process of producing the product rather than relying on inspection only after food has been prepared. This system truly puts the responsibility for producing safe food in the hands of industry, including not only management but also individuals who handle food products.
As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Research hypothesis and questions, Limitations of the Study and Definition of technical terms.
…