date:Nov 08, 2012
growth and toxin formation listed in your HACCP plan for cold smoked salmon.
For example, your calibration records show your probes were last calibrated on 3/28/2012.
2. You must have a HACCP plan that at a minimum, lists the critical limits that must be met, to comply with 21 CFR 123.6(c)(3). A critical limit is defined in 21 CFR Part 123.3(c) as the maximum or minimum value to which a physical, biological, or chemical parameter must be controlled at a critical control point to prevent, el