Hazard Analysis and Critical Control Points (HACCP) - SlideServe

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Cooking school on Instagram: "Key Principles of HACCP (7 Steps) 1. Conduct Hazard Analysis – Identify potential hazards in raw materials, processes, and handling. 2. Identify Critical Control Points (CCPs) – Steps where hazards can be controlled or eliminated (e.g., cooking, cooling, storage). 3. Establish Critical Limits – Set acceptable limits for each CCP (e.g., cooking temp 75°C, storage below 5°C). 4. Establish Monitoring Procedures – Decide how to check CCPs (e.g., thermometer checks, pH t

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Mengenal Apa Itu HACCP (Hazzard Analysis And Critical Control Point)

Fish and Fishery Products Hazards and Controls Guidance 4th Edition