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13 August, 2014 |
Harmlessness
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HACCP |
HACCP guide
HACCP meaning:
Hazard Analysis and Critical Control Points. HACCP plan manages food safety by identifying, analyzing, and controlling physical, chemical, biologic and radiological hazards that could harm food. HACCP inspects raw material, the manufacturing stages, distribution, and finished product consumption.
Who can use HACCP?
The HACCP system applied to the industry focused on food production and for companies dedicated to produce inputs and materials in contact with food; as applicable to the pharmaceutical industry.
HACCP principles
- Hazards
- To identify
- To limit
- Corrective actions
- To verify
- To document
What are the benefits to implement a HACCP plan for your company?
