Critical Control Point (CCP)
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
CCP Decision Tree
A sequence of questions to assist in determining whether a control point is a CCP
Featured Products
ISO 22000 Workbook and PowerPoints Package
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Price: $299.00
Microbiological Foodborne Threat- Risk mitigation and Crisis management
Microorganisms - Food Contamination - Food Allergies VS Foodborne Illness - Managing the threat of microbiological foodborne illness
Microorganisms - Food Contamination - Food Allergies VS Foodborne Illness - Managing the threat of microbiological foodborne illness
Pathogenic Escherichia Coli: Beyond E. Coli O157:H7
Evolution of different pathogen Escherichia coli - The emergence of non-O157 EHEC - Regulations around pathogenic E. coli – Future Trends
Evolution of different pathogen Escherichia coli - The emergence of non-O157 EHEC - Regulations around pathogenic E. coli – Future Trends
Improving Sanitation Standard Operating Procedures In the Food Industry
Development of Sanitation Standard Operating Procedures - Operational Sanitation – Verification and Logging - Validation of Cleaning and Sanitation - Microbial Assessments of Food Environments
Development of Sanitation Standard Operating Procedures - Operational Sanitation – Verification and Logging - Validation of Cleaning and Sanitation - Microbial Assessments of Food Environments
