date:Jan 07, 2013
charts to identify all product-related activities including raw materials and preparation procedures
3. It identifies all production steps
4. It identifies all hazards biological, physical or chemical and the likelihood of contamination.
This methodology of identifying Critical Control Points (CCP) for safety hazards puts the emphasis on preventive action
For HACCP or any other programme to succeed the attitude of food producers is critical. Companies must not only have written HACCP p