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Introduction to HACCP April 19, 20, 21, 2005 Location Sheraton Raleigh Capital Center Raleigh, NC Introduction to HACCP This is an International HACCP Alliance approved course. The course is intended
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Introduction to HACCP is a systematic approach to identify, evaluate, and control food safety hazards during the production process.
Food businesses involved in the production process are required to file introduction to HACCP.
To fill out introduction to HACCP, the food business needs to provide information about their production process, identify potential hazards, and document control measures.
The purpose of introduction to HACCP is to ensure the production process is designed to prevent, eliminate, or reduce food safety hazards.
The introduction to HACCP should include details about the production process, hazard analysis, critical control points, control measures, and monitoring procedures.
The deadline to file introduction to HACCP in 2023 may vary based on jurisdiction. Please consult the relevant food safety authority for the specific deadline.
The penalty for the late filing of introduction to HACCP can vary depending on jurisdiction and the severity of the delay. Please refer to the local food safety regulations for specific penalty information.
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