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  1. HACCP stands for Hazard Analysis and Critical Control Points. This is one of the food safety systems based on prevention methodology. It carries out the following 2 functions predominantly:

    Assessment of the Methodology of Food Manufacturing
    Pointing out at the Problems that could Occur owing to Usage of that methodology

    If necessary, the HACCP precludes hazardous food from getting to the consumers.
    The HACCP revolves around the following 7 commandments:

    Assessment of food security in all areas i.e. organic, substantial and natural.
    Looking out for obstacles to food safety during all stages of manufacturing
    Correcting any procedure that is causing harm to food safety
    Maintaining a register of it all more information
    Quality Services & Training Pvt.Ltd.

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