date:Jul 29, 2016
nack foods, etc.
Potential pathogens unique to raw materials/ingredients, potentially introduced from processing conditions and the environment, water activity, allergen control program, operational product changeover, food contact utensils, maintenance tools, microbial air quality based on air-handling units, process room air quality and pressure, critical equipment necessary for safe food production, environmental monitoring programs, cleaning in-place and cleaning out-of-place, plant constr