8. Step 8: Establishing Critical Limits
A CCP is a step at which a control measure is implemented that is essential to prevent, eliminate, or reduce a significant hazard to an acceptable level (§
7
). It is very important to remember that a CCP must always be associated with the hazard(s) it is intended to control. A CCP is associated with...
You do not have access to this resource.
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed?
Log in!
Ongoing reading
Step 8: Establishing Critical Limits
Bibliography
-
(1) - CODEX ALIMENTARIUS - Code d'usages international recommandé – Principes généraux d'hygiène et système d'analyse des risques et points critiques pour leur maîtrise. - CAC/RCP 1-1969, Rév. 4, p. 1-29 (2003).
-
(2) - CODEX ALIMENTARIUS - Système de qualité...
You do not have access to this resource.
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed?
Log in!