ISO 22000, HACCP, Consultants, Webinars, Registrars
Tuesday, May 23, 2006
7.6.3 Determination of critical limits for critical control points
Critical limits must be determined for the monitoring of critical control points.
Critical limits must be established to ensure that the identified acceptable level of the food safety hazard in the end product is not exceeded.
Rationale for critical limits must be documented.
Critical limits based on subjective data such as:
- visual inspection of food product
- process
- food handling
must be supported by instructions of specifications and/or education and training.
Critical limits must be established to ensure that the identified acceptable level of the food safety hazard in the end product is not exceeded.
Rationale for critical limits must be documented.
Critical limits based on subjective data such as:
- visual inspection of food product
- process
- food handling
must be supported by instructions of specifications and/or education and training.
# posted by e-shoq.com @ 4:19 PM 
