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Introduction to HACCP - key definitions, steps and principles • HACCP according to Swedish legislation relating to snus and snus-like products, Codex Alimentarius and ISO 22000 • Prerequisites for safe products • The HACCP team - task and role • Hazard analysis and risk assessment of food safety hazards • Categorization of control measures, method and rational • Monitoring and control of CCP/OPRP incl. corrective actions • Validation and verification • To keep a HACCP system relevant and up to date
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Sample Credential with placeholder data. Each credential is issued with the recipient’s details and is verifiable with the provider.