date:Nov 08, 2012
b) as a point, step, or procedure in a food process at which control can be applied and a food safety hazard can as a result be prevented, eliminated, or reduced to acceptable levels.However,
a.your firms HACCP plan for Dungeness Crab does not list the critical control point of Finished Product Storage for controlling the food safety hazard of pathogenic bacteria growth and toxin formation, and
b.your firms HACCP plan for Fresh Albacore Tuna does not list the critical control point of Finish