Hazard analysis and Critical Control Point Method (HACCP) is used in the food.
Hazard analysis and Critical Control Point Method (HACCP) is used in the food manufacturing industry to identify and prevent microbial and other germs from causing harm to food. With respect to HACCP, which of the following principles involves identifying the maximum or minimum level at which the food safety hazard has to be controlled to reduce it to an acceptable level?
[B]Identifying control points
[D]Establish corrective actions