date:Nov 14, 2018
ge and that a failure to undertake key control activities, such as correct chilled storage or separation of raw from ready-to-eat (RTE)/cooked products could contribute to increased risk of illness for consumers.
The classical approach involves ranking and prioritizing hazards before decisions on control measures can be taken.
Four new PRPs including shelf-life control, handling returned foods, evaluation for food donations and allocation of remaining shelf-life and freezing food intended for