This should be done for every batch by the Chef in charge or any other designated employee. Use a pH meter to measure the pH of the finished product. HACCP Example: Critical Control Point (CCP) Monitoring procedures can be written by defining the following: This enables staff to maintain food safety during the food production process. A critical limit is the minimum or maximum value that must be met by the control measure to prevent, eliminate or reduce the hazard.Īfter establishing the critical limits, a monitoring procedure should then be provided to help the staff track that each limit has been met. As you write down critical control points, a critical limit should also be specified. In this step, you will need to identify which processes a critical control point (CCP) must be applied to eliminate food safety hazards (e.g., receiving, sorting, handling, or testing). Principle #2: Determine CCPs and Establish Critical Limits & Monitoring Procedures
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