date:Jun 08, 2016
right amount of time. The HACCP plan will also include a verification step; i.e., taking the temperature of the product periodically to continue to verify that the process is working properly. This application of the HACCP principle as it pertains to this cook step would ensure that the cook step has been applied properly and that the product has been safely processed.
Step 4.Sanitation Standard Operating Procedures.The maintenance of plant conditions in a sanitary manner is necessary to allow