date:Jul 28, 2016
nue to verify that the process is working properly. This application of the HACCP principle as it pertains to this cook step would ensure that the cook step has been applied properly and that the product has been safely processed.
Step 4.Sanitation Standard Operating Procedures.The maintenance of plant conditions in a sanitary manner is necessary to allow for the safe production of refrigerated foods. Because of the ubiquitous nature ofListeriaas well as other food microorganisms, coupled with