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HACCP, Ilaria Dagatti - Coggle Diagram
HACCP
main hazard
bacteria
Toxins
mould
viruses
Insects
Parasites
Fungi
Damages (packages)
Alteration (temperature)
Shelf-life
Human error
Chemical product
high risk food
meat
gravies
milk
Dairy products
cream
flow chart
eggs
shellfish
seafood
Food in jars
Canned food
Frozen food
Food preserved in oil
Vegetables & fruit
7 principles
identification of CCP
set critical limits for each CCP
monitoring the CCPs
intervene to risolve any problems
keep a record
implement controls to ensure youre plane is correctly
hazard analisy
to avoid contamination
biological
physical
foreign bodies
chemical
Preventions
Wash well the products
Store in a proper way
Check and clean machines and tools
Keep records
Check suppliers
hazard analysis and critical control point
Ilaria Dagatti