You've Got to Measure to Manage

You've Got to Measure to Manage

HACCP STEP-BY-STEP — PART IX

BY CHAR NORTON, RD

Last month we discussed the need to establish the critical limits for each control point selected in a HACCP program. Setting those limits helps verify that the control points are realistic and measurable.

The next step: set up monitoring procedures and identify appropriate corrective ac

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