S
Sartaj Bedi
Just a thought!!
Its better to have as few CCP as possoble. I wonder how mnay you have in your orgnbaistauion.
Handwashing.... is always an OPRP.
If you are in food retail like restaurants... then the best literature suggests using time and temperature for control. eg cooling temp, holding, reheating etc. Will share more later! You have haccp for which industry.
Its better to have as few CCP as possoble. I wonder how mnay you have in your orgnbaistauion.
Handwashing.... is always an OPRP.
If you are in food retail like restaurants... then the best literature suggests using time and temperature for control. eg cooling temp, holding, reheating etc. Will share more later! You have haccp for which industry.