Haccp of pineapple canned in syrup
HACCP for Fruit ProcessingCase study: Canned Pineapple sliced in syrup By Ms.Atcharaporn Khoomtong st113172 FEBT
12 Steps of HACCP Assemble HACCP Team Describe Product Identify the intended use Construct flow diagram On-site confirmation of flow diagram Conduct a hazard analysis. Identify critical control points. Establish critical limits for each critical control point. Establish critical control point monitoring requirements. Establish corrective actions. Establish record keeping procedures. Establish procedures for verifying the HACCP system is working as intended. 2