Prerequisite areas of developing a HACCP plans
{"Image DocumentName": "Prerequisite areas of developing a HACCP plans", "Image ImageDescription": "_______________________________________________________________________. 1. Premises. a. Outside Property b. Building. c. Sanitary Facilities d. Water Quality Program. 2. Receiving/Storage/Shipping. a. Receipt of raw materials, ingredients, and packaging materials. b. Specifications c. Storage. d. Distribution. 3. Equipment performance and maintenance. a. General Equipment Design b. Equipment Installation. c. Equipment Maintenance. 4. Personnel Training Program. a. Manufacturing Control b. Hygienic Practices. c. Controlled Access d. Personnel Safety. 5. Cleaning and Sanitation. a. Cleaning and sanitation program b. Pest Control Program. 6. Recall Programs. a. Traceability b. Recall System. c. Recall Initation. 7. Supplier Control Programs. a. Performance Criteria b. Alternative Sources .", "Image XResolution": "37", "Image YResolution": "37", "Image ResolutionUnit": "Pixels/Centimeter", "Image Software": "SlidePlayer", "Image YCbCrPositioning": "Centered"}