This product focuses on quality control and the HACCP system for ensuring food safety. It covers GMP, GHP standards, microbiological and physicochemical analysis, sensory inspections, and documentation. The HACCP system consists of 7 principles and 12 steps for identifying and managing risks. Key elements include risk analysis, identifying CCPs, critical limits, monitoring, corrective actions, inspections, and documentation. The outcome is improved food safety and consumer protection