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HACCP AND ISO EN 22000 SERVICES

 

 

HAZARD ANALYSIS CRITICAL CONTROL POINTS

 HACCP System:

To identify possible operational strategies for the management of food hygiene. To examine different approaches to food hygiene policy and to discuss how these may be integrated with other organizational goals, to ensure product quality and customer safety

    HACCP Application Principles :

  • Hazard analysis

  1.     Evaluate past data,

  2.     Review at production stage

  3.     Measuring of real parameters of food

  • Determination of Critic Control points;

  • Determination of Critical limits;

  • Forming the surveillance procedures

  • Corrective facility

  • Documentation

  • Verification facility

 

 

 

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