date:Jun 08, 2016
in designing a HACCP plan, should be done by the product development scientist. The hazard analysis should carry over to the product development stage, so that the scientist can understand what hazards exist or have the potential to affect each particular product, whether those are microbiological, chemical, physical or allergenic hazards.
Knowing these areas of concern, the product developer can begin to design the product or process to reduce these identified hazards, and if at all possible,