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Haccp

It is a hazard analysis at critical control points and is a product safety system based on ensuring the hygiene conditions necessary for healthy food production in food enterprises and identifying and eliminating the causes of the products produced that may pose a health risk to the consumer.

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1
Food safety team is established
2
Product Description is made
3
Designed use is determined
4
Workflows of the products to be produced are created
5
Workflows are verified on-site
6
Potansiyel tehlikeler ve önlemler belirlenir.
7
Critical control points are identified.
8
Critical limits are set.
9
Corrective actions are identified.
10
Verification procedures are established.
11
Documentation and recording system is established.