HACCP - Hazard Analysis Critical Control Points - Part 2
Автор: Dave Summers
Загружено: 2015-03-14
Просмотров: 532
Описание:
http://food-safety-training.net
What are the steps in setting up a HACCP system?
The Codex Alimentarius Commission has provided a 12-point system for setting this Food Safety Management System into operation:
Bring together and provide training for the HACCP team and define the terms of reference.
Provide a full description of the product, recipe and process.
Identification of end user.
Construction of flow diagram.
Walk the Talk by confirming the flow diagram.
Identification of hazards, risks, severity and control measures.
Determination of the critical control points.
Establishment of critical limits and target levels for each control point.
Provision of a monitoring procedure for each critical control point.
Corrective action to be undertaken when a critical control point is moving out of control.
Introduce verification
Establishment of documentation and what records require maintaining.
http://food-safety-training.net
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