BND2062 (HACCP)
| Description: | Food microbiology, Monash University |
| Category: | Bacteriology |
| Created by: | kait08 on 2008-11-02 |
| Question | Answer |
| 1st step | Hazard analysis |
| 2nd step | Identify Critical Control Points |
| 3rd step | Establish critical limits for preventative measures |
| 4th step | Establish corrective action to be taken when limits exceeded |
| 5th step | establish effective record-keeping systems |
| 6th step | establish procedures to ensure that system is working |
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Spanish 3
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Spanish 3
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