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HACCP according to Codex Alimentarius and FSSC 22000 • Key concepts • Foodborne health hazards • Preliminary steps for hazard analysis • Hazard analysis and risk assessment • Categorization of control measures and identification of CCP and OPRP • Control and monitoring of CCP and OPRP • Validation and verification • The role and responsibilities of the HACCP team • Creating living HACCP work • Leading, organizing and taking part in HACCP work • Communication in HACCP work • Workshops, analysis and development of HACCP work at Leröy Smögen Seafood
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