MANAGEMENT AND SUPERVISION in HACCP
MANAGEMENT AND SUPERVISION in HACCP
Clause 5.6
The type of control and supervision needed will depend on the size of the business, the nature of its activities and the types of food involved. Managers and supervisors should have enough knowledge of food hygiene principles and practices to be able to judge potential risks, take appropriate preventive and corrective action, and ensure that effective monitoring and supervision takes place.
Advertisement
Sponsor sites:
1. Phrases For Performance Appraisals.
2. Interview questions and answers.
This entry was posted
on Tuesday, November 17th, 2009 at 5:43 am and is filed under HACCP.
You can leave a response, or trackback from your own site.
