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Management and Supervision

  •  Managers and Supervisors should have sufficient knowledge on milk hygiene principles and practices and be able to take suitable protective and preventive actions.
  •  Documentation and Records enhance the credibility of the food safety system.Records for various processess, production and distribution should be kept exceeding the shelf life of the product.
  •  Recall procedures should be in place for traceability of the product. Effective recall of the defective products should be in place and their disposal should be properly documented.
  •  For effective monitoring periodic inspection should be carried out and wherever required appropriate changes have to be made.

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