dear sir
Dear Sir,
If your are excusing me I would like to ask some basic questions.
What is CCP (critical control point) during fish processing? How to identify it and Control that. (Ex. Whole clean Cuttlefish processing or lobster or shrimp). Some are telling without CCP can prepare product flow diagram because all the CCP will be controled by SSOP and GMP.
Is it possible to create a product processing flow diagram without any critical control point during HACCP manual preparation?.please explain it.
with Regards
S.Balamurugan
Balasm@rediffmail.com
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