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HACCP
Hazard Analysis and Critical Control Points
The HACCP certification is essential for “food safety”, in which they must be free of pathogenic germs and safe, in order to avoid potential risks that can cause harm to consumers, in a strict control that goes from transport and storage, until the commercialization of the products. Instrutemp has a variety of equipment to ensure the quality and safety of food, monitoring and documenting the most important measurement parameters such as humidity and temperature, for example, so that excellence in the area of safe food is met.
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