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Hazard analysis and critical control point generic models for some traditional foods A manual for the Eastern Mediterranean Region Contents Preface Acknowledgements The HACCP Overview 1 system HACCP
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What is hazard analysis and critical?
Hazard analysis and critical control point (HACCP) is a systematic approach to identify and evaluate potential hazards in food production, processing, and handling. It is used to prevent, eliminate, or reduce these hazards to an acceptable level.
Who is required to file hazard analysis and critical?
Food establishments, such as restaurants, food manufacturers, and processors, are required to implement and file hazard analysis and critical control point (HACCP) plans.
How to fill out hazard analysis and critical?
Hazard analysis and critical control point (HACCP) plans should be filled out by conducting a thorough analysis of potential hazards, identifying critical control points (CCPs), and establishing control measures and monitoring procedures for each CCP.
What is the purpose of hazard analysis and critical?
The purpose of hazard analysis and critical control point (HACCP) is to ensure food safety by identifying and controlling hazards throughout the food production process. It helps prevent foodborne illnesses and minimizes the risk of contamination.
What information must be reported on hazard analysis and critical?
Hazard analysis and critical control point (HACCP) plans should include information about potential hazards, critical control points (CCPs), control measures, monitoring procedures, corrective actions, verification activities, and records.
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