Classify controls as HACCP CCPs, prerequisite programs, or quality-only practices.
Sort the controls so the HACCP plan stays sharp. Critical control point Prerequisite program Quality-only routine Cook poultry to the critical limit ccp Rapidly cool cooked rice Rotate refrigerated stock by FIFO prereq Follow handwashing SOP Make the garnish look consistent quality CCP classification Sorted HACCP controls into monitorable CCPs and supporting routines A CCP needs a safety hazard, a critical limit, monitoring, and a corrective action.
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