The prerequisites provide the foundation for effective
HACCP implementation and should be in operation before HACCP.
Once this has been achieved, the HACCP plan may be developed
and implemented. As a general rule the prerequisites should be
used to control hazards associated with the food service environ-ment (premises and structures, services, personnel, plant and
equipment), while HACCP should be used to control hazards
associated directly with food processes (storage and preparation)
(Bolton & Maunsell, 2004).
The prerequisites provide the foundation for effectiveHACCP implementation and should be in operation before HACCP.Once this has been achieved, the HACCP plan may be developedand implemented. As a general rule the prerequisites should beused to control hazards associated with the food service environ-ment (premises and structures, services, personnel, plant andequipment), while HACCP should be used to control hazardsassociated directly with food processes (storage and preparation)(Bolton & Maunsell, 2004).
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