Sunday, March 22, 2009

HACCP concepts for Food processors

The 7 principles applied to HACCP are
- Conduct a Hazard analysis
-Establish CCPs
-Establish critial limits
-Establish a monitoring system
-Establish corrective action
-Record keeping

5 prelim steps to support the HACCP model
- Create the HACCP team
-Describe the products
-Identify the final users
-Create a flowchart of production process
-Verify the flow chart

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