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Developing HACCP plans: overview of examples for teaching.

Author(s) : BERNARD D. T., COLE W. R., GOMBAS D. E., PIERSON M., SAVAGE R., TOMPKIN R. B., WOODEN R. P.

Type of article: Article

Summary

Availability of HACCP plans that are complete, well documented and can be used as examples of the detail needed to develop an operational HACCP plan will be of value in HACCP training. Four HACCP plans were developed as they might be for specific facilities: bulk Cheddar cheese, vacuum packaged beef franks for retail, frozen beef patties for food service, and frozen dough for food service. The plans were designed for use in HACCP training, and are not intended to be adopted and used as operational HACCP plans.

Details

  • Original title: Developing HACCP plans: overview of examples for teaching.
  • Record ID : 1998-2921
  • Languages: English
  • Source: Dairy Food environ. Sanit. - vol. 17 - n. 6
  • Publication date: 1997/06
  • Document available for consultation in the library of the IIR headquarters only.

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