The Hazard Analysis and Critical Control Point System(HACCP)- Guidelines for its Application Principles The HACCP system consists, of the following seven principles: Principle 1 Conduct a hazard analysis. Principle 2 Determine the Critical Control Points(CCPs)
9. Management Control 9.1 Interest from Board level 9.1.1 The company should have a food safety and hygiene policy statement, which may be positioned at strategic points throughout the factory
6. Quality Assurance 6.1 Comprehensive QA system 6.1.1 The company must have a comprehensive system of quality assurance and monitoring, to ensure the consistent production of safe, legal product in compliance with the agreed specification
Ambulance always returns home with each service; standard M/G/1 applies a But suppose we have an emergency repair vehicle that travels directly from one customer to the next?