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HACCP for Food Service & Distribution - Principle 2 - Determine the Critical Control Points

by UL Workplace Health & Safety
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After completing a hazard analysis, the second principle in developing a HACCP plan is to evaluate the product processing steps and identify the critical control points (CCPs). These points are a critical moment, procedure or step in a process at which time control can be applied to eliminate or prevent a food safety hazard, or reduce it to an acceptable level.

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