date:Feb 04, 2016
d expertise appropriate to the product and process must be formed. It is the responsibility of the team to describe the food and method of its distribution, identify the intended use and consumers of the food, and develop a flow diagram with the actual processes occurring in the facility.
In the application of the HACCP, the use of microbiological testing is seldom an effective means of monitoring the results. In most instances, monitoring can best be accomplished through the use of physical an