date:Feb 04, 2016
ed product by eliminating microbiological, chemical and physical hazards through anticipation and prevention rather than inspection. To establish and design an effective HACCP programme, the following requirements must be fulfilled (National Food Processors Association, 1992):
?Management, leadership, and commitment
?Expert knowledge of design of a HACCP programme
?Employee training and operator control
?Effective verification programme
HACCP - A new approach
This would require control over