Develop HACCP Plan for Food: Reduced Oxygen Packaging
The Hazard Analysis Critical Control Point system is a preventative system for assuring the safe production of food products.
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It is based on a common sense application of technical and scientific principles to a food production process. The most basic concept underlying HACCP is that of prevention. The food processor/handler should have sufficient information concerning the food and the related procedures they are using, so they will be able to identify where a food safety problem may occur and how it will occur.
The Develop HACCP Plan for Food: Reduced Oxygen Packaging mobile app includes an easy to use Reduced Oxygen Packaging checklist. The app allows you to fill out the form using a smartphone or tablet. A PDF is created for your records.
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