IMPLEMENTING THE HACCP SYSTEM IN STRUCTURELESS MEAT PRODUCTS
Keywords:
HACCP system, structureless meat product, CCP, hazard, monitoring, corrective actionsAbstract
This paperwork presents a HACCP system implementation in a structureless meat
products manufacturing factory study. The steps that were followed in order to
provide the consumer with safe preparations are emphasized, from the hazard
analysis to establishing Critical Control Points (CCP) and critical limits to be
monitored, until the corrective action and verification procedures establishment.
Finally, the documentation concerning all procedures and records appropriate to
these principles and their application was established.
References
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risgues points ceitogues pou leur maitrise (HACCP), Rome, FAO.
