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  1. HACCP Overview for Line Employees

    https://meatsci.osu.edu/node/113

    3.      Establish the critical limits(CL) 4.      Establish the CCP monitoring requirements 5.      ... limits.    The HACCP plan also includes scientific information to justify the placement of CCP and the CL ...   Along with recording the measurements just as important is reporting a deviation.  Even if a CL is met, ...

  2. Frequently Asked Questions

    https://meatsci.osu.edu/programs/food-safety/resources/haccp/questions-and-answers/allergens

    technical basis for the identified CCP and CL, and That the scientific and/or technical data is implemented ...