date:Jul 28, 2016
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 organisms that might be present in the product. The product process developer (Step 1) would have determined scientifically how hot and how long