A Hazard Analysis and Critical Control Point (HACCP) plan provides a structured approach to identifying and mitigating food safety risks across the seaweed supply chain. The examples provided illustrate the core principles of HACCP, offering practical templates and checklists to help operators document, monitor, and verify the safety of their seaweed products in alignment with regulatory standards and best practices.
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Seaweed Central is supported by funding from the FRDC on behalf of the Australian Government’s Developing Australia’s Seaweed Farming Grant Program.