CONCEPTS OF FOOD SAFETY AND QUALITY MANAGEMENT …
2. Select the HACCP team ( include product and process team members). THE SIX PRELIMINARY STEPS 3. Describe the product and process 4. Identify intended use 5. Construct a flow diagram (schematic flow that describes the process). 6. On-site confirmation of flow diagram (walk through). JUNE-2010 – FSSAI REGULATORS TRAINING Malini Rajendran ...