HACCP represents an important food protection tool supported by Standard Operating Procedures, employee training and other prerequisite programs that small independent businesses as well as national companies can implement to achieve active managerial control of hazards associated with foods. Employees must learn which control points are critical in an operation and what the critical limits are at these points, for each preparation step they perform. Establishment management must also follow through by routinely monitoring the food operation to verify that employees are keeping the process under control by complying with the critical limits.
A critical control point is any step in which hazards can be prevented, eliminated or reduced to acceptable levels. CCPs are usually practices/procedures which, when not done correctly, are the leading causes of foodborne illness outbreaks. Examples of critical control points include: cooking, cooling, re-heating, holding.
This week, we look at HACCP Principle 2: Identify Critical Control Points.
TTFN, Fred.
Quote of the week: "We can easily forgive a child who is afraid of the dark. The real tragedy of life is when men are afraid of the light." - Plato (classical Greek philosopher, ~427 BC – ~347 BC)
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