Make everything smaller

Make everything bigger

The HACCP Challenge

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A good quality management system requires good _______________.
A type of hazard.
HACCP is a _______________ system that is used in food regulatory and manufacturing industries.
HACCP helps to ensure continuous ________________ in a company.
CCPs are looked into so that the hazards can be reduced to _________________ levels.

To counter-check an action to ensure that the thing is true or accurate.
Reason for using HACCP
The control system was developed by this organization.
One measure to eliminate food pathogens (biological hazard).

The HACCP Principle is to do this first.
____________ control point (CCP)
HACCP Principle Four.
An action used to identify what needs to be changed.

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The HACCP Challenge

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DOCUMENTATION
CHEMICAL
CERTIFIED
IMPROVEMENT
ACCEPTABLE

VERIFY
CUSTOMERCONFIDENCE
NASA
COOKING

HAZARDANALYSIS
CRITICAL
MONITORING
CORRECTIVE

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