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    HACCP Principle 4: Establish Monitoring Procedures

    Bureaucratic principles need not rule the day here

    Written by SmartSense | August 5, 2014 | Food Safety, HACCP

    HACCP Principle 3: Establish Critical Limits

    Hazards and Critical Control Points are identified, but how much control is needed?

    Written by SmartSense | July 29, 2014 | Food Safety, HACCP

    HACCP Principle 2: Determine the Critical Control Points

    Easy to imagine, may be more difficult to do

    Written by SmartSense | July 16, 2014 | Food Safety, HACCP

    HACCP Principle 1: Conduct a Hazard Analysis

    The first HACCP implementation principle requires a “fresh pair of eyes”

    Written by SmartSense | July 8, 2014 | Food Safety, HACCP

    Temperature Control Of Potentially Hazardous Foods

    Some categories of food are more likely to have microbial reproduction due to intrinsic and extrinsic factors. According to the FDA Food Code, potentially hazardous food refers to natural or synthetic foods that require temperature control because they tend to have the following.

    Written by SmartSense | February 24, 2014 | Food Safety

    Remote Temperature Monitoring During Food Transportation

    As the food market becomes increasingly globalized, our neighborhood supermarkets are shelved with well-traveled products from every nook and cranny of the planet. Fresh Wellfleet oysters from Massachusetts are shipped to the finest restaurants in Las Vegas; cod from Norway is processed into filets in China and then shipped to Scandinavia; coffee beans travel across continents, from crops to cups, to meet the...

    Written by SmartSense | February 11, 2014 | Food Safety


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