make note on the following signs
-ISI -Egmark - Pul mark - HACCP
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The acronym HACCP stands for Hazard Analysis (and) Critical Control Points.
It’s an approach to food safety, attempting to minimize food risk as much as possible by analyzing and controlling biological, chemical, and physical hazards. This approach concerns raw material production (for seafood, this is capturing the fish) all the way until the product’s consumption (i.e. when somebody eats the fish).
When it comes down to the nitty-gritty, the HACCP principles, as outlined by Nebraska’s Institute of Agricultural and Natural Resources, include:
Conducting a hazard analysis
Identifying the Critical Control Points (CCP)
Establishing critical limits
Monitoring CCP
Establishing corrective action
Verification
Record-keeping
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