Column explores differences between HACCP and HARPC plans to improve food safety in retail settings, suggesting better practices.
This column presents tricks of the trade from a group of authors with over 300 years of experience in environmental health. In this issue’s column, the author explore the differences between HACCP (hazard analysis critical control point) and HARPC (hazard analysis and risk-based preventive controls) plans to help ensure retail food safety.
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Powitz et al. (2026) studied this question.
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