• The HACCP Food Safety Team

  • Prerequisite Programmes

  • Describe The Product

  • Identify Intended Use

  • Construct A Process Flow Diagram

  • Verify Flow Diagram

  • List All Potential Hazards Associated

  • Determine The Critical Control Points(CCPs)

  • Establish Critical Limits For Each CCP

  • Establish A Monitoring System For Each CCP

  • Establish A Corrective Action Plan

  • Establish Verification Procedures

  • HACCP Documentation And Record-keeping

  • Review The HACCP Plan

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