Sector:
Fish
Category:
Quality & Safety
Description:
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
Target groups:
Students
Training Formats:
Web page
Keywords:
Food safety; Biological hazards; Chemical hazards; Physical hazards
Provider - Source:
FDA
Language:
English
