date:Nov 08, 2012
iminate, or reduce to an acceptable level the occurrence of the identified food safety hazard. However, your firm's HACCP plan for cold smoked salmon lists a critical limit of Internal temperature of delivery no greater than 38 F and Presence of Ice at the critical control point of Receive Delivery is not adequate to control pathogenic bacteria growth and toxin formation.
3. You must have a HACCP plan that, at a minimum lists monitoring procedures for each critical control point, to comply wit