A high standard of hygiene is a prerequisite for safe food production, and the foundation on which HACCP and other safety management systems depend. Hygiene in food processing provides an authoritative and comprehensive review of good hygiene practice for the food industry. The safe processing of foods is of paramount importance to all those involved in the food industries and, with increasing consumer awareness, manufacturers must ensure that their processes are seen to conform to the very highest standards. SNMPPL using Total Quality Management approaches and wide range of strategies, principles and practices that may be used, including the establishment and use of Hazard Analysis Critical Control Point (HACCP) techniques, pathogen profiles and discussion of microbiological criteria for maintain the hygiene condition at processing area. That is helpful for produce nutritionally safe Milk Products meeting the national & international standards.
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