date:Mar 18, 2019
rocessing step, to identify the Critical Control Points (CCPs) along with recommended corrective actions and other related information.
Sample HACCP plans have been taken from some established practicing dairy industries. These plans could be used as reference by the industry and modified or altered based on their operations.
The fourth section provides an inspection checklist for FBOs to audit their facility and operations. The FBOs can evaluate themselves based on the indicative scoring.
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