The system HACCP. "The principle 7 items." To comply with the specified in international standards. And the member countries to adhere to guidelines for applications by consistent globally:
oh oh 1.Conduct a hazard analysis identified the potential danger in every stage of the production process, from the first step, the circuit production of raw materials. The processing methods and distribution, to the consumption of the customers by the assessment of the potential detrimental.Oh oh 2.Determine the Critical Control Points point. The practice process, which can be the control. To eliminate or reduce the chance of dangerous hazard point CCP step refers to any process in the production process including raw materials. Reception.Handling, transport to adjust the formula production or storage, etc.!Oh oh 3.Establish critical Limit (s) which must be controlled under the criteria to ensure that the point CCP under control
oh oh. 4.Establish a system to monitor control of the CCP system in monitoring of critical points. The test plan or monitoring
.Oh oh 5.Establish the corrective action to be taken when monitoring indicates that particular CCP is not under control.
oh oh 6.Establish procedures for verification to confirm that the HACCP system is working effectively
oh oh 7.Establish. Documentation concerning all procedures and records appropriate to these principles and their application.
การแปล กรุณารอสักครู่..