'Your quick-start guide to including your steam system in your HACCP' provides seven easy to follow steps for operators. These include: Identifying critical control points, creating monitoring processes, and defining verification procedures, among others. 

“By including their steam system in a HACCP, plant operators can better maintain, and feel more confident about, the quality of their plants output.” says Pedrosa. “This guide aims to help those operators ensure that the quality of their final product is achieved at all times – reducing waste and energy costs.

“All too often I find myself speaking with plant operators at food processing plants who know that they should be including steam within their HACCP approach but lack the knowledge to do so. It is my hope that this guide will help to mitigate the likelihood of physical, chemical, and biological hazards within the food industry and to create a manufacturing sector that places the proactive management of steam quality and food safety at its core”. 

To see how you can enhance steam quality, download the quick-start guide here: https://sxscom.uk/HACCPQuickStartGuide" sxscom.uk/HACCPQuickStartGuide