Hazard Analysis Critical Control Point system in food processing
date:Feb 04, 2016
the raw materials, the process, and the environment, personnel, storage and distribution beginning as early in the system as possible. It was felt certain that if this type of control could be established, along with appropriate record keeping, that a product that could be said to be safe with a high degree of assurance should be able to be produced. For all practical purposes, if it was done correctly, it should not require any testing of the final packaged product other than for monitoring pur
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