7 Basic Principles Of HACCP
HACCP (Hazard Analysis and Critical Control Points) is a systematic method for identifying, assessing, and controlling risks to food safety that relies on the following seven basic principles: 1.Conduct a […]
Blog Archives
Food Safety & Quality
Thesaurus of Food Science and Supply Chain
What is the Critical Limit in food safety?
A critical limit in food safety refers to the specific criteria set for each Critical Control Point (CCP) in a Hazard Analysis and Critical Control Points (HACCP) plan. It is […]
Thesaurus of Food Science and Supply Chain
What are the Critical Control Points (CCP’s) in food production
Critical Control Points (CCPs) refer to specific stages in the food production process where control measures can be applied to prevent or reduce hazards that could pose risks to food […]
This field is required
This email is invalid
Invalid Password