Explaining the concepts and practical points of HACCP. Also introducing the flow from consideration of management methods to operation, verification, and record-keeping.
This document explains the safety management method "HACCP" used in food manufacturing, covering everything from an overview to specific practices and operational methods. It introduces the concepts and differences of "CCP (Critical Control Point)" and "PRP (Prerequisite Program)" used in HACCP, as well as "OPRP (Operational Prerequisite Program)" which involves scientific testing among the PRPs. It also includes methods for verifying whether hygiene management based on HACCP is being effectively implemented, as well as the significance and methods of record-keeping. 【Contents】 1. What is HACCP? 2. Scientific general hygiene management! What is OPRP? 3. How to implement HACCP 4. Don't leave it unattended! Methods for verifying HACCP *The document can be viewed immediately via "PDF Download."
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【Table of Contents (Excerpt)】 ■What are the two types of safety measures used in HACCP? ■General hygiene management OPRP for operations ■What are the hazards at each stage?: Hazard analysis ■What happens to HACCP when producing multiple types of products? *For more details, please refer to the materials.
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