The success of HACCP eventually gave rise to expectations that unprocessed foods, such as fresh produce and raw meat and poultry products, could be rendered pathogen-free.
Integrated cleaning and management is an open-source system that produces better, healthier and synergistic results as validated by scientific measurement.
The dynamic nature of frying and the sea changes that the industry is experiencing with trans fatty acids means that processors and restaurant operators must take even greater care to follow good quality practices.
While HACCP is the investigation of hazards, the foundation and bulk of the food safety is represented by day-to-day employee activities that constitute GMPs and prerequisite programs.