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doi:10.1094/CFW-52-2-0083 |  VIEW ARTICLE


Quality: Never Let Down Your Guard

R. F. Stier. Consulting Food Scientists, Sonoma, CA. Cereal Foods World 52(2):83.

Recent outbreaks of foodborne illnesses make it clear that even cereal food manufacturers need a hazard analysis, critical control point (HACCP) plan. However, just having a plan in place does not mean that it is a good plan or that it is being fully implemented. An in-depth hazard analysis can help ensure that food safety threats do not get through a company’s defenses and will also limit potential liability if a food-safety-related problem occurs.


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