Sometimes, it may be contaminated by physical, chemical and biological agents. The consumers always demand that food should be safe, wholesome, and processed hygienically so that it may not cause any infection or intoxication after its consumption. The hazard analysis and critical control point (HACCP) is an internationally accepted approach to food safety management system. The goal of our manuscript is to provide an overall knowledge of HACCP system and that of the manuals compiled as the part of the system. With its help, the readers are provided with such a practical guidelines that enables them to compile their own manuals. This may be very useful to the institutions and specialists like veterinarians, food inspectors, experts in food science, etc.who would like to gain some experience in this field. The training of personnel in food industry, government, and academia regarding the principles and applications of HACCP is highly imperative for the effective implementation of HACCP programme.
Key words: CCP, Guidelines, HACCP, Manuals, Quality assurance
This story is from the September 2020 edition of Food & Beverages Processing.
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This story is from the September 2020 edition of Food & Beverages Processing.
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