Mind Map on HACCP, created by iwonkaczerniak on 22/09/2013.
Mind Map by iwonkaczerniak, updated more than 1 year ago
Created by iwonkaczerniak about 10 years ago

Resource summary

  1. 5. Corrective actions
    1. they have to be taken when monitoring shows the required critical limits have not been met
    2. 1. Hazard Analysis
      1. determines food safety hazards, identifies the preventing measures
      2. 2. Critical Control Points
        1. is a procedure of preventing, eliminating or reducing to a safe level any biological, chemical or physical hazards
        2. 4. Monitoring
          1. establishing procedures to monitor the control points
          2. 3. Critical limits
            1. Is maximum or minimum critical level which has to be controlled
            2. 6. Documentation
              1. keep important documents and records eg. CCP , reviews of HACCP plans
              2. 7. Verification
                1. procedures which confirm that the HACCP is working properly
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