HACCP is discussed often by food safety professionals. While the industry is well aware of the program and its necessity, the cannabis industry is far greener in this area. Food safety consultant Kathy Knutson, Ph.D. developed a series on HACCP for the cannabis industry for our sister publication, Cannabis Industry Journal. It also serves as a great primer for the novice in the food industry. You can read the article, “Hazard Analysis and Critical Control Points (HACCP) for the Cannabis Industry: Part 1”, by following the link below.