WebOFP Retail HACCP Guidelines 7/2016 2 A. Priority Assessment Information 1. Menu or foods – Provide a copy of the menu or a written description of the foods to be prepared and served 2. Food service system – Specify the food preparation and service systems you will use, i.e. cook-serve, cook-chill-reheat-hot hold-serve, cold hold-serve. 3. ... WebOct 22, 2024 · Under the previously mentioned rule, foods such as meat or those containing meat, dairy, and related products, starchy foods such as rice and pasta, cooked …
Determining critical control points and their critical limits
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WebA Critical Control Point (CCP) is a step at which control can be applied and is essential to prevent or eliminate a food safety hazard, or reduce it to an acceptable level. How is this … WebNov 2, 2024 · Reheating Food: The Critical Limit here is common to all foods being reheated. They must be reheated to an internal temperature of 74 Celsius or 165 Fahrenheit or higher within two hours. the tiesto