FOOD 4310 Lecture Notes - Lecture 2: Hazard Analysis And Critical Control Points, Hazard Analysis, Water Activity

• School: University of Guelph
• Department: Food Science
• Course: FOOD 4310
• Professor: Keith Warriner

Document Summary

Module 1: hazard analysis critical control points, or haccp, was first designed in the 1960"s by. Listing steps in the process (institute of agriculture and natural resources, 2005) Identify where hazards are likely to occur (institute of agriculture and natural. Procedure at which control can be applied and a food safety hazard averted (institute of agriculture and natural resources, 2005) Multiple ccp"s are needed to control a single hazard (institute of agriculture and. Natural resources, 2005: establish critical limits (cl) A measure of time, temperature, water activity, ph, or weight (institute of agriculture and natural resources, 2005: establish ccp monitoring requirements. How a measurement will be taken (institute of agriculture and natural resources, When a measurement will be taken (institute of agriculture and natural resources, Individual responsible for taking measurement (institute of agriculture and natural. How often a measurement will be taken (institute of agriculture and natural.