HACCP and GMP: Part 3 of 5

In this third part of our five-part video series on HACCP and GMP, we finish off our discussion on HACCP by covering the final three parts; number 5 on corrective actions, number 6 on verification and number 7 on record keeping and documentation. We then discuss physical hazards briefly, and then take a look at natural chemical hazards, specifically mycotoxigenic fungi and paralytic shellfish poisoning.