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British Retail Consortium (BRC) The standard sets out the requirements for the production and supply of safe and legal consumer products of consistent quality.
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Hazard Analysis and Critical Control Point (HACCP) Hazard Analysis and Critical Control Point (HACCP) is a systematic approach to identifying and controlling hazards (i.e. microbiological, chemical and physical hazards) that could pose to the preparation of food safety.
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Good Manufacturing Practices (GMP) is pre-requisite program that ensure products are consistently produced and controlled to the quality standards appropriate to their intended use.
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The ISO 22000 international standard specifies the requirements for a food safety management system that identified and adequately controlled at each step within the food chain.
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The criteria specify both what foods are allowed, and how the food must be prepared according to Islamic law.