The first procedure of HACCP system is the HACCP team conducts hazard analysis. Initially, they conduct hazard analysis by identifying the hazards that may contaminate the foods during the whole production processes. HACCP team starts this process by listing the human food pathogens, after that they conduct an evaluation of its production process, raw mate...
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...e management and HACCP team of the company review the assessment to ensure the effectiveness and stability of the performance of HACCP system.
Cormier, R. J., Mallet, M., Chiasson, S., Magnu´sson, H., & Valdimarsson, G. (2007). Eﬀectiveness and performance of HACCP-based programs. Science Direct, 18, 665-671.
Loken, J. K. (1995). The HACCP food safety manual. NY, USA: John Wiley & Sons
Mortimore, S. & Wallace. C. (2001). HACCP. Oxford, UK: Blackwell Science.
Mortimore, S. (2001). How to make HACCP really work in practice, Journal of Food Control, 12, 209-215.
New Zealand Food Safety Authority. (2003). An introduction of HACCP. New Zealand.
Pun, K.F. & Bhairo-Beekho, P. (2008). A 14-step strategy of HACCP system implementation in snack food manufacturing, The Journal of the Association of Professional Engineers of Trinidad and Tobago, 37 (1), 48-59.
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