Professional Documents
Culture Documents
Food Safety and Quality
Food Safety and Quality
The Problem
Resistance and virulence of emerging
pathogens
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Consumer Expectations
food producers
processors
purveyors
regulatory agencies
cost of $7 billion
10,000 deaths
HACCP Basics:
Step #1:
Determine Potential Hazards
What is a hazard
Step #2:
Identify Critical Control Points (CCPs)
Step #3:
Establishing Control Limits
Step #4:
Establish System to Monitor CCPs
Step #5:
Corrective action
Step #6:
Record Keeping
Step #7:
Verification of Program - HACCP Plan
company management
regulatory officials
Conclusions
Without