Preparation and Cooking

Riell, Howard
September 2006
FoodService Director;9/15/2006, Vol. 19 Issue 9, p50
Trade Publication
This article examines the significance of food preparation and cooking to a Hazard Analysis Critical Control Point (HACCP) plan. The design of an HACCP program ensures that operators have adequately identified proper hazards. After that, the plan must specify what control measures are to be put in place. Experts indicate that most critical control points are going to apply to cooking or chilling and holding temperatures.


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