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HA CCP /H IGI ENE E S GUYANA A ALIMENTARY AC C P / H I G I E N E E S E G U R A N A A L I M E N TA RES COLA PROFESSIONAL E ARTISTIC DA MARINA GRANDE P R O VA D E A P T I D O P R O F I S S I O N A L
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01
To fill out HACCP in igiene, follow these steps:
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Start by gathering all the necessary information and documentation.
03
Identify the hazards that could occur during food handling, preparation, and storage.
04
Determine the critical control points (CCPs) where these hazards can be prevented, eliminated, or reduced to an acceptable level.
05
Establish critical limits for each CCP, which are the maximum or minimum values to ensure food safety.
06
Develop monitoring procedures to regularly check and record the CCPs.
07
Implement corrective actions if any CCP deviates from the critical limit.
08
Set up verification procedures to confirm that the HACCP plan is effective and being followed correctly.
09
Keep detailed records of all the steps and procedures followed.
10
Train and educate employees about the HACCP plan and their roles in maintaining food safety.
11
Review and update the HACCP plan regularly to ensure its continued effectiveness and compliance with regulations.

Who needs h accp h igiene?

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HACCP in igiene is needed by anyone involved in the food industry, such as:
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- Restaurants and food service establishments
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- Food manufacturers
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- Caterers
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- Food retailers
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- Food importers and exporters
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- Food distributors
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- Food processors
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- Farmers and agricultural producers
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- Food safety inspectors and auditors
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By implementing HACCP in igiene, these entities can ensure the safety and quality of the food they handle and prevent any potential health risks for consumers.
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HACCP (Hazard Analysis and Critical Control Points) is a systematic preventive approach to food safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection.
Food businesses, including restaurants, food manufacturers, and food suppliers, are required to implement and file HACCP plans.
To fill out a HACCP plan, food businesses must conduct a hazard analysis, identify critical control points, set critical limits, establish monitoring procedures, implement corrective actions, and keep records.
The purpose of HACCP is to ensure food safety by preventing and controlling hazards throughout the food production process.
HACCP plans typically include information about potential hazards, critical control points, monitoring procedures, corrective actions, and verification procedures.
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