Monitoring duties - PowerPoint PPT Presentation

7 Principles of HACCP

7 Principles of HACCP. HAZARD ???. A biological, chemical, or physical agent in food with the potential to cause an adverse health effect (Codex, 1997). Hazard: Microbiological Chemical Physical Food-borne disease (FBD):

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Three-tier Financial Structure

Authorized Institution. Licensed Bank. Restricted License Bank. Deposit-Taking Company. Paid-up Share Capital. HK$150 Million. HK$100 Million. HK$25 Million. Amount of each deposit. Not restricted. Not less than HK$500,000. Not less than HK$100,000. Maturity of each deposit.

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