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haccp-meat-br.pdf
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🔗 Source: madgetech.com
📊 Size: 1.8 MB
📄 Pages: 12 pages
⬇️ Downloads: 117

Summary

HACCP (Hazard Analysis and Critical Control Points) is an approach to maximizing food safety by identifying biological, chemical, and physical hazards in production processes and designing measures to reduce them. MadgeTech offers temperature monitoring solutions for HACCP compliance in the meat processing industry, with a range of data loggers and monitoring systems for environmental and facility monitoring. The seven principles of HACCP include conducting a hazard analysis, identifying critical control points, establishing critical limits, monitoring requirements, corrective actions, verification procedures, and record keeping. In the US, the USDA requires meat processing facilities to implement HACCP plans, with guidelines outlined in 9 CFR Part 417. MadgeTech's solutions can help facilities meet these requirements and ensure food safety.

Description

HACCP (Hazard Analysis and Critical Control Points) is an approach to maximizing food safety by identifying biological, chemical, and physical hazards in...

Technical Information

  • File Format: PDF
  • File Size: 1.8 MB
  • Pages: 12
  • Language: EN
  • Total Downloads: 117
  • Last Updated: 2 months ago

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