Implementation of HACCP in A Food Processing Plant

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Abstract
Hazard Analysis Critical Control Point (HACCP) systems can be used to assure the safety of food products. Management commitment is essential for a successful program. A team approach with worker involvement must be used to make the program work. Guidelines for implementation include developing a flow diagram, identifying hazards, controlling hazards at critical control points (CCP's), monitoring CCP's and recording information, and verifying the HACCP plan is working.

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