How HACCP applied in longanisa?

HACCP (Hazard Analysis Critical Control Point) is applied in the production of longanisa by identifying potential hazards at each stage of the manufacturing process, from raw ingredient sourcing to final packaging. Key control points are established to monitor critical factors such as meat temperatures, seasoning ratiOS, and sanitation practices to ensure food safety. Regular testing and documentation are conducted to verify that these controls are effective, ultimately ensuring the safety and quality of the longanisa product for consumers. This systematic approach helps prevent contamination and ensures compliance with food safety regulations.