(HACCP) HAZARD ANALYSİS AND CRİTİCAL CONTROL POİNTS MANAGEMENT SYSTEM – TURKUAZ GÖZETİM BELGELENDİRME VE EĞİTİM HİZMETLERİ

(HACCP) HAZARD ANALYSİS AND CRİTİCAL CONTROL POİNTS MANAGEMENT SYSTEM

(HACCP) Hazard Analysis and Critical Control Points Management System

Being healthy is the most basic and right. Food products, on the other hand, come most easily to our health. The use of food food materials is one of the visitors and is the relevant part of all industrial products. According to that quality quality system terminology; you need to look at the food quality with absolute and quality parameters.

If a manager does not want the production and conditions of the parts he produces and sells in accordance with the regulations, he should establish, maintain and support the Food Safety Control System.

The case of doing a very small data analysis must ensure that it has yet to provide a complete delivery from the analysis system, which will be overhauled. Therefore, there is a need for a method that systematically addresses all processes and stages. Here, Analysis Hazard and Critical Control Points (HACCP, Hazard Analysis main Critical Control Points) is a system based on this need and an incoming system. Preparations in the inspections of this standard in products such as agriculture related to their safety, which is most important in European food-related products.

HACCP is a food preparation based on proper use and care while in use in production.

 

In the process of analysis of the entire food chain, from the supply of raw materials to food preparation, processing, production, packaging, storage and transportation, in a food chain, the growers plan to perform the necessary critical control points and those that prevent them in any matter that follows these points, which they can prevent before they are completed in a particular subject, which they can strictly comply with the Norms. growing suitable food, the struggles it can be grown, is a food security system.

Basic Principles of HACCP:

The generally accepted HACCP consists of 7 basic principles:

Analysis of the hazard

Area of critical control points

Researchers of critical limits

Validation to verify critical control points

uncontrolled and corrective therapeutic therapeutic

For the system to work effectively, the control design should work.

In this tutorial, the preparation stages of the regulations for maintenance and the instructions

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