HACCPF

Dr. Sunil Kumar
Dr. Sunil KumarAssistant Professor, Mizoram University Aizawl um Department of Tourism and Hospitality Management, Mizoram University
••
Lebensmittel

HAZARD ANALYSIS CRITICAL CONTROL POINT

HACCPF

••
Dr. Sunil Kumar
Dr. Sunil KumarAssistant Professor, Mizoram University Aizawl um Department of Tourism and Hospitality Management, Mizoram University
Lebensmittel

HAZARD ANALYSIS CRITICAL CONTROL POINT

HACCPF

1 von 1
Submitted to:- Chef Sunil Kumar Submitted By:-Shubham HACCP A HACCP System requires that potential hazards are identified and controlled at specific points in the process. This includes biological, chemical or physical haz- ards. Any company involved in the manufacturing, processing or handling of food products

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HACCPF

  • 1. Submitted to:- Chef Sunil Kumar Submitted By:-Shubham HACCP A HACCP System requires that potential hazards are identified and controlled at specific points in the process. This includes biological, chemical or physical haz- ards. Any company involved in the manufacturing, processing or handling of food products