HACCP and GMP: Part 3 of 5
GMP complements HACCP by ensuring proper facility design, sanitation, and staff practices. Together, they prevent contamination, strengthen food safety systems, and build consumer confidence in product quality.
Jun Hao Bai
10/24/20211 min read
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.
<!-- wp:embed {"url":"https://youtu.be/HT166rQTfwc","type":"video","providerNameSlug":"youtube","responsive":true,"className":"wp-embed-aspect-16-9 wp-has-aspect-ratio"} -->
<figure class="wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio"><div class="wp-block-embed__wrapper">
</div></figure>
<!-- /wp:embed -->