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| HACCPThe Hazard Analysis Critical Control Point System (HACCP) is based on monitoring Critical Control Points during food preparation. Implementing a HACCP program and a Food Safety Plan that is monitored and recorded helps maintain the safety of food. If you don't know where to start, consultations are available. 3 Hour in-house workshops can be arranged. Consultations take a minimum of 4 days with optional ongoing support throughout the year until your system is up and running. An audit identifies areas that are right on track and any defects that could impact the safety of your food as it is processed. For information contact Evelyn Braunschmidt. HACCP Products |
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Last modified: 08/02/08 |