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HACCP for Food Service & Distribution - Principle 6 - Establish Verification Procedures

by UL Workplace Health & Safety
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When developing a HACCP plan, the sixth principle requires you to establish regular procedures for verifying each critical control point (CCP). Verification involves evaluation methods, procedures and tests to determine the conformance and effectiveness of the HACCP system. This evaluation confirms each CCP is being implemented effectively as outlined in your written HACCP plan.

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