It's funny how you ended up working as a food quality manager, whereas when you were younger, you didn't care at all about what you eat. As you grew older, you realised how much poison we eat day by day. You'd first heard about the "Hazard analysis and critical control points" systematic approach at the university. Also known as just HACCP. It's mostly based on preventive actions, but today you'll have to check these finished products. On the left side you can see how it should look like. Usually, during the production a few steps get skipped due to saving money. Hence you have to make sure to correct these mistakes. Good luck!
July 31, 2015