About this document
First Step in Developing a HACCP Plan by Deavo is a document available to read on EtoBox.
The document outlines the 12 steps to developing a Hazard Analysis and Critical Control Point (HACCP) plan to improve food safety. The steps include assembling a HACCP team, describing the product and intended use, constructing a flow diagram of the process, identifying hazards, determining critical control points (CCPs), establishing critical limits for each CCP, monitoring CCPs, and establishing corrective actions for when limits are exceeded. Implementing a HACCP plan and prerequisite programs helps cont
- Author
- Deavo
- Language
- EN