date:Jul 28, 2016
that product must be cooked, as well as how rapidly it must be cooled down, to produce a safe food product. The product would be made in a plant where there GMPs are in place (Step 2) so that the equipment is suitably designed for its intended purpose and so that the reintroduction of microorganisms at the end of the process via cross-contamination are controlled via adequate plant design. The next step, HACCP, assures that these previous steps are being met by verifying that the food has, in f