Developing a suitable haccp plan for this product

Reference no: EM133231539

Assignment:

• Briefly develop a HACCP plan for the factory (individually)

• When you were assigned into groups, discuss within your group members (3-4 students in each group) and identify main components that you need to include in the draft HACCP plan.

• Outline those components and briefly explain you approach in developing a suitable HACCP plan for this product. Pay attention to the process flow chart/s, hazards analysis and monitoring of critical control points.

Reference no: EM133231539

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