Analysis to ensure safety and quality of food for the product group Boiled, including the systematic assessment of all the relevant steps in the production process, and identifies the key steps essential for food safety and quality. Giving a list of critical control points CCPs together with the prevention targets, monitoring procedures, monitoring and adjustment impacts each critical control point. To maintain safety, continuous quality products, the analysis results will be kept
đang được dịch, vui lòng đợi..
![](//viimg.ilovetranslation.com/pic/loading_3.gif?v=b9814dd30c1d7c59_8619)