Actions and activities that can be used to prevent or eliminate a food safety hazard or reduce it to an acceptable level.

Actions and activities that can be used to prevent or eliminate a food safety hazard or reduce it to an acceptable level.

Bacteria are found in all foods. Most are killed by high temperatures, but some form toxins which may or may not be killed by heat.

Bacteria are found in all foods. Most are killed by high temperatures, but some form toxins which may or may not be killed by heat.

the process of standardizing a temperature monitoring instrument to ensure that it will measure within a specific temperature range in which the instrument is designed to operate.

Chemical food born illnesses are among the most deadly. Chemicals and other “natural” toxins formed in food include agents such as scombrotoxin and ciguatoxin. Store cleaning supplies in a different a [..]

) - To take all necessary actions to ensure and maintain compliance with criteria established in the HACCP Plan.

The state wherein correct procedures are being followed and criteria are being met.

Actions to be taken when the results of monitoring at the CCP indicate a loss of control.

A step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.