Needles, pointed elements. Chemicals: chemical substances that are prohibited or in high concentrations such as mercury, antibiotic residues and other chemical additives that can severely affect allergic individuals who are already sensitized. 2. Determine the critical control points (ccp). This is one of the main phases of the haccp system. It will be necessary to identify the hazards that may affect each of the levels of the product manufacturing and distribution process. Inesem business school course in food quality, hygiene and safety (university degree + 8 ects credits) more information in those
cases in which it is determined that some danger may occur, it will be determined if there are control measures. If control of that hazard at this stage e commerce photo editing service is critical to food safety and can be adequately accomplished at this level, this stage will constitute a critical control point (ccp) for that hazard. In the event that there is a food safety hazard but adequate control measures cannot be established at this stage or later, production will be suspended until adequate control measures can be established. 3. Establish critical limits. In this phase,
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the critical limits for each of the critical control points will be established and validated. This will ensure the safety and good condition of the food. To establish the critical limits it is crucial to know the regulatory requirements as well as the legal and commercial guidelines and the results obtained in scientific investigations and experimental studies related to the process. Among the criteria applied to establish critical limits is the measurement of the following factors: temperature. Weather. Humidity. Ph. Water activity. Physical dimensions of the product. Once all the