These might have included receiving, storage, preparation and/or serving of food items. Called critical control points (CCPs), they are the steps that must be performed correctly every time to help ensure that food served is safe. Therefore, CCPs help answer the vital question, “Which step must be done correctly to help ensure that the food is safe?” According to Yvonne Pohlson, project manager at Audits International, a company that provides quality assurance and food safety information for ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.