date:Feb 04, 2016
product, and the conditions of processing, handling, storage, packaging, distribution and consumer use. This analysis allowed the identification in the process flow of the sensitive areas that might contribute to a hazard. From this information the Critical Control Points (CCP) in the system that had to be monitored could be determined. The definition of a CCP is any point in the chain of food production, from raw materials to finished products, where loss of control could result in an unaccept