Module 1 – Introduction to HACCP

Canadian HACCP

The FSEP System

1. The HACCP plan covers a list of hazards for each product at each processing step, and includes all raw materials and ingredients.

  • After hazards are listed, Critical Control Points (CCP) and their limits are determined.
  • Corrective actions are developed for each CCP in the event that there is a deviation.
  • Verification and documentation complete the system.

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