Stuff happens, and HACCP is an iterative process
Bureaucratic principles need not rule the day here
Food hazards and Critical Control Points are identified, but how much control is needed?
Easy to imagine, may be more difficult to do
The first HACCP implementation principle requires a “fresh pair of eyes”
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.
