When creating HACCP plans that achieve the stated objective, seven fundamental concepts are used. These guidelines cover risk analysis, CCP identification, setting critical limits, monitoring protocols, corrective actions, verification techniques, record-keeping, and documentation.

Visit here for more info:-
HACCP Food Safety Certified Auditor Training:- [ Ссылка ]

Certified HACCP – Level 1 Training:- [ Ссылка ]

Certified HACCP - Level 2 Training:-
[ Ссылка ]

Food Safety HACCP for Retail Food Operators:-
[ Ссылка ]

свернуть