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An important aspect of the hazard analysis critical control point (HACCP) system is the specification of criteria (setting of critical limits) to ensure that the activities at a specified critical control point (CCP) are under control. An approach is presented here that allows criteria to be specified in relation to potentially hazardous micro-organisms. It is based on the identification of such organisms,...
To transform the traditional, largely qualitative hazard analysis critical control point (HACCP) system into a fully quantitative one, critical control points (CCPs) have been defined as 'operations (practices, procedures, processes, etc.) at which control should be exercised to achieve a quantifiable reduction in a hazard, or its stabilization, that leads to an acceptable, safe food product. An approach...