Differentiate HACCP control concepts and apply them to harvest and post-harvest handling.
Good Hygiene Practice vs. Critical Control Point Compare Both matter. CCPs need sharper stop rules. Objection: 'Let's call every harvest check critical so people take it seriously.' Let's call every harvest check critical so people take it seriously. SOP review Your line We can keep every check important without calling every check a CCP. Critical means there is a defined limit and a stop-or-correct action if it fails. Do not dilute the word critical until the crew ignores it. It protects discipline while preserving urgency for true control points. What five elements make a control point operational? Limit, monitor, frequency,…
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