date:Jun 08, 2016
of the specific hazards associated with the manufacture of these products. HACCP demands the evaluation of potential hazards, allowing for a system that will control identified hazards and minimize their impact Controlling and monitoring kill steps, time/temperatures, cross- contamination and even the presence of allergens can all be controlled by the use of a well-designed HACCP plan.
For example, lets assume the manufacturer is making a multicomponent meal that has a cook step to kill any or