/ http://www.slideshare.net/images/logo.gif / ºÝºÝߣShare feed for ºÝºÝߣshows by User: whingkiemaybersales https://cdn.slidesharecdn.com/profile-photo-whingkiemaybersales-48x48.jpg?cb=1523542653 • Develop and revise two Hazard Analysis Critical Control Point (HACCP) Plans to be first used by KP-SPC • Implement and verify the critical control points, corrective actions, daily checklist during local/export production • Prepare and document process flow of different fish products like fish sauce, Spanish style bottled milkfish and bottled herring • Train the supervisors and workers on food hygiene, Good Manufacturing Practices(GMP),Standard Sanitation Operation Program(SSOP) and HACCP programs • Conduct fish processing trainings in private sectors • Create Good Manufacturing Practices(GMP) manual of private sectors(Bottling House) • Mandate employees(80) of KP-SPC d...