date:Jun 08, 2016
tion either by the food products themselves or by employees such that traffic is controlled to minimize the transfer of organisms from one part of the plant to another. For example, implement intervention steps such as boot sprays or baths to prevent transfer of microorganisms.
Step 3.Hazard Analysis Critical Control Points.HACCP is a powerful seven-principle tool to help ensure the safety of all foods. The HACCP system is of particular importance to the refrigerated foods manufacturer because