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HACCP principles: No. 3 set limits for critical control points

from Food Safety News

Once a food company's Hazard Analysis and Critical Control Points team establishes critical control points (CCPs), their next task is to identify critical limits within each CCP. While CCPs are the last place a company can control for food safety hazards, critical limits must be set to ensure food safety hazards are eliminated or reduced and maintained at acceptable levels for each CCP, according to Donna Schaffner, independent HACCP consultant microbiologist and the associate director of food safety, quality assurance and training for Rutgers Food Innovation Center. more


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