The Haccp Food Safety Employee Manual
Chapter One
HACCP STAR POINT
Work the Plan
In Star Point 4, we will discuss minimum and maximum times and temperatures
for the critical control points covered in the previous chapter. This is the most important
Star Point because this is where you "work the plan" through monitoring
times and temperatures and taking the appropriate corrective actions to keep
food safe.
Star Point Actions: You will learn to
* Establish critical limits (HACCP Principle 3).
* Define monitoring procedures (HACCP Principle 4).
* Determine corrective action (HACCP Principle 5).
* PRINCIPLE 3: ESTABLISH CRITICAL LIMITS
Now that we have completed the hazard analysis and identified control points
and critical control points, the next step is to look at critical limits. A critical limit
is ... read full excerpt from The HACCP Food Safety Employee Manual ebook
