IMPLEMENTING THE HACCP SYSTEM IN STRUCTURELESS MEAT PRODUCTS

Abstract

This paperwork presents a HACCP system implementation in a structureless meat products manufacturing factory study. The steps that were followed in order to provide the consumer with safe preparations are emphasized, from the hazard analysis to establishing Critical Control Points (CCP) and critical limits to be monitored, until the corrective action and verification procedures establishment. Finally, the documentation concerning all procedures and records appropriate to these principles and their application was established.

Keywords

• haccp system
• structureless meat product
• ccp
• hazard
• monitoring
• corrective actions