Guidebook For The Preparation Of HACCP Plans

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Guidebook For The Preparation Of HACCP Plans United States Department of Agriculture Food Safety and Inspection Service April 1997 TABLE OF CONTENTS Preface C 1 Developing A HACCP Plan C 2 Step 1 Assemble The HACCP Team C 2 Step 2 Describe The Product and Its Method Of Distribution C 3 Step 3 Develop a Complete List of Ingredients and Raw Materials C 4 Step 4 Develop A process Flow Diagram C 4 Step 5 Meet the Regulatory Requirements for Sanitation Standard Operating Procedures C 5 PRINCIPLE 1 Co.

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