ABSTRACT
Food Safety Question ..............................................................................................46 Fresh-cut Risk Factors.............................................................................................47 Control Points ..........................................................................................................48 Sampling ..................................................................................................................49 The HACCP Approach ............................................................................................51 Why Use HACCP? ..................................................................................................52 What HACCP Is NOT.............................................................................................52 Origin of HACCP ....................................................................................................53 Prerequisites of HACCP..........................................................................................53 Good Agricultural Practices (GAPs).......................................................................53 Standard Operating Procedures (SOPs) ..................................................................54 Good Manufacturing Practices (GMPs)..................................................................54 Sanitation Standard Operating Procedures (SSOPs)...............................................54 Comprehensive Plant Sanitation..............................................................................55
