HACCP education and high turnover of employees and on farm it may increase the sanitation and safety levels of domestic lifestock products cannot be considered a benefit of implementing HACCP.
Explanation:
HACCP is Hazard Analysis Critical control point curriculum are the primary manual used for training the fish and fishery products, hazards and control guide published by the FDA.
The disadvantages of implementing HACCP are increased production and supervisory cost, and availability of staff time is less for other tasks, cost of implementation and reduced flexibility in production process and introduction of new process. The lack of understanding about HACCP, lack of time, staff turn over, employee motivation and lack of personal training are the main barriers of implementation.
Hazard analysis and critical control point, or HACCP, focuses on preventing hazards that could cause food-borne illnesses by applying science-based controls from industrial cooking equipment to the finished products. Hence, education and high turnover cannot be considered benefits of implementing HACCP.
The main benefits of HACCP based procedures are: Saves your business money in the long run. Avoids you poisoning your customers. Food safety standards increase.
Hence, education and high turnover cannot be considered benefits of implementing HACCP.
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