HACCP-COOK ADVISE FROM MOE -02

H.A.C.C.P -----hazard analysis critical point===

HACCP,IS A MANAGEMENT TOOL TO PROTECT THE FOOD SUPPLY AND ENSURE FOOD SAFETY BY ANTICIPATING AND PREVENTING PHYSICAL.CHEMICAL AND BIOLOGICAL HAZARD ASSISTENT WITH INGREDIENT MANIFACTING,PROCESSING,HANDLING,STORAGE AND DISTRIBUTION IN ADDITION HACCP WHICH IS INTERNATIONNALLY RECOGNIZED SYSTEM .HELP THE FOOD INDUSTRY COMPETE MORE EFFECTIVELY IN THE WORD MARKET

07--PRNCIPLES OF ///HACCP

01-ANALYSE AND ACCES HAZARD AND IDENTIFY PREVENTIF MEASURE

02-IDENTIFY CRITICAL CONTROL POINT\[CCP]

03-ESTABLISH CRITICAL LIMIT

04-ESTABLISH MONITORING PROCEDURE FOR-CCP

05-ESTALISH CORRECTIF ACTION FOR DEVIATION

06-ESTABLISH ,VERIFICATION,PROCEDURE SUCH,LABORATORY ANALISIS CALIBRATION,ETC........

07ESTABLISH REORD KIPPING SYSTEM