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 actions for when monitoring indicates there has been a failure to meet the established critical limits for a given procedure. A monitoring procedure must be ...

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