date:Jun 08, 2016
ntrolled via adequate plant design. The next step, HACCP, assures that these previous steps are being met by verifying that the food has, in fact, met the proper temperature for the proper amount of time. Traditionally, this is done by using known and monitoring cooking temperatures for the product as it travels down the line on a belt at a fixed speed. The HACCP plan calls for monitoring of these set temperatures and speeds to assure that the product always reaches the right temperature for the