Gıda güvenlik ve HACCP Kalite sistemi dökümanı
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KKN ları ve KN nı içermektedir..HACCP sistemi kurmak isteyen arkadaşlara yardımcı olabilir

Introduction: The HACCP concept is the result of a joint effort (1959-1971) of the Pillsbury Co., the NASA and the US Army Natick Laboratories to attempt to apply a zero-defects program to the production of food.

Purpose: The Hazard Analysis Critical Control Point (HACCP) system offers considerable benefits for food safety in airline catering. It is an important part of the quality policy within the global LSG Sky Chefs group. The purpose of this document is to state the principles to be used in applying HACCP procedures to airline catering facilities and outline its application, with special reference to Food Safety Practice (FSP) procedures.

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Dosya Türü: doc
Şifre: www.forumfood.net