date:Jul 28, 2016
P), Sanitation Standard Operating Procedures (SSOPs), and control of distribution/preservation of the cold chain.
Step 1.Product/Process Development.Designing the product you are going to make and developing the process by which it will be made is the first step in food production. At this stage, the hazard analysis which is the single most important step in designing a HACCP plan, should be done by the product development scientist. The hazard analysis should carry over to the product developm