Académique Documents
Professionnel Documents
Culture Documents
YES
1. The product description contains the method of preservation of the product 2. The product description describes the inner and outer packaging for the product 3. The product description contains the storage conditions and method of distribution 4. The product description specifies the shelf life of the product 5. The product description contains specific labeling requirements 6. The product description describes handling and storage instructions for the end-user 7. The HACCP plan includes a raw material list or ingredient list, including names and available specification number 8. The ingredient list contains information on any applicable preservation used 9. The ingredient list defines packaging types for raw ingredients 10. The HACCP plan includes an appropriate flow diagram of the process to produce the identified products 11. The process flow diagram includes all identifiable steps 12. The HACCP plan includes a hazard analysis of all potential hazards associated with each raw material, ingredient, process step, and process input 13. Each hazard is identified as to its classification (microbiological, chemical, physical) 14. The risk of occurrence (significance) of each hazard is determined (high, medium, or low) 15. Control measures for each hazard are documented 16. Each hazard is categorized as a CCP, CP, CQP, QP 17. The HACCP plan documents corrective and preventive actions for all CCPs
NO
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