EDIS Update
New and revised publications in the EDIS publications database
FSHN07-05/FS141: Hazard Analysis Critical Control Points (HACCP) – Principle 3: Establish Critical Limits and Principle 4: Monitoring Critical Control Points (CCPs)
August 22nd, 2007
Topic(s):Uncategorized
FSHN07-05, a 7-page fact sheet by Ronald H. Schmidt and Debby Newslow, takes readers through the process of establishing Critical Limits and monitoring Critical Control Points to ensure food safety in a HACCP system. Published by the UF Department of Food Science and Human Nutrition, July 2007.
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