Food Service and Distribution - HACCP Principle 2: Determine the Control Points, PS4 eLesson

Food Service and Distribution - HACCP Principle 2: Determine the Control Points, PS4 eLesson

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.

Language
English
Estimated Time
32 min
CEU Credits
0.00
Price
$24.95 per seat
Tags
Food Services & Distribution

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