Hazard Analysis and Critical Control Point HACCP

SUBMITTED BY: adexkeji

DATE: Nov. 16, 2017, 11:41 a.m.

FORMAT: Text only

SIZE: 307 Bytes

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Report
  1. Description
  2. •
  3. Food and Its Distribution
  4. –
  5. General description of food, ingredients, and production methods
  6. –
  7. Distribution methods: frozen, refrigerated, ambient temperatures
  8. •
  9. Intended Use and Consumers of the Food
  10. –
  11. Normal expected use of food
  12. –
  13. Consumers: General public or specific population
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