Andere Kunden interessierten sich auch für
![We Can Do Better - Approaches to the Risk Management of Food Safety]( "We Can Do Better - Approaches to the Risk Management of Food Safety")
We Can Do Better - Approaches to the Risk Management of Food Safety15,99 €![Healthcare & Hospital Safety Improvement]( "Healthcare & Hospital Safety Improvement")
Healthcare & Hospital Safety Improvement36,99 €![Internet of Things and Human-performance-based Safety Management]( "Internet of Things and Human-performance-based Safety Management")
Internet of Things and Human-performance-based Safety Management36,99 €![Is Consuming Sustainable Street Food Worth It?]( "Is Consuming Sustainable Street Food Worth It?")
Is Consuming Sustainable Street Food Worth It?44,99 €![Occupational Health and Safety Management System]( "Occupational Health and Safety Management System")
Occupational Health and Safety Management System29,99 €![Quantitative Risk Assessment for Maritime Safety Management]( "Quantitative Risk Assessment for Maritime Safety Management")
Quantitative Risk Assessment for Maritime Safety Management50,99 €![Upper Primary Safety, Security, Emergency & Disaster Management]( "Upper Primary Safety, Security, Emergency & Disaster Management")
Upper Primary Safety, Security, Emergency & Disaster Management29,99 €
The aim of this document is to assess the quality and safety management system and assess the hazard analysis and critical control point (HACCP) of East Africa Bottling Share Company. HACCP principles, developed by the Codex Alimentarius of the World Health Organization, demand that organizations establish effective food safety systems through the application of a systematic approach to hazard and risk analysis. Coca cola was the first bottled in Ethiopia capital city Addis Ababa in 1959 by the Ethiopian bottling share company, which later opened a second branch in Dire Dawa in 1965 and the third branch in Bahir Dare. This standard is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCP's) can be taken to reduce or eliminate the risk of the hazards. The system is used at all stages of food production and preparation processes.