HACCP and GMP: Part 3 of 5
Our vlog on parts 5-7 of the HACCP process, along with mycotoxins and paralytic shellfish poisoning.
Month: October 2021
HACCP and GMP: Part 2 of 5.
Critical control points (CCPs) are a foundational concept in HACCP. We cover various aspects of CCPs, using dairy product manufacture as an example.
Food security, food safety and food regulations in Nepal.
It’s hard to address food safety when millions are hungry, therefore food security and closely linked in more ways than one. First, we must address food security, then provide resources for improvements in food safety and hygiene.
