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Hazard Analysis Critical Control Point system in food processing
date:Feb 04, 2016
o maintain written documentation of the daily events related to processing. Record keeping (Fig. 4) should cover all the processing steps, from receipt of the raw material to distribution of the finished product. Vega-Mercado et al. (1996), in combination with setup and CCP monitoring procedures. Records utilised in the HACCP system must include the following (NACMCF, 1992):
Record of the HACCP plan: A listing of the HACCP team and assigned responsibilities, description of the product and its in

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