Enlist nine critical control points that have been identified in controlling microbiological quality of food.

Critical Control Point (CCP) is the point where the failure of Standard Operation Procedure (SOP) could cause harm to customers and to the business, or even loss of the business itself. It is a point, step or procedure at which controls can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable (critical) levels. The most common CCP is cooking, where ______ _______ ______ _________ ___ ________ ___.
_____ _____ __________ _____ _______ ________ __________ ______.
________ ________ _____ _____ _________ ________ _____ _______ ______ ________ ___.
______ ____ _____ __________ ____.
________ ___ ________ _____ ________ ___ ______ ___.
_________ ______ ____ _____ ___ ______ ______ ___.
_________ ____ _____ __________ ____ _______ _________.
___ _____ __________ ______ ______ ________ _____.
________ _________ _______ ___ _______ _________ _______ _________.
_____ ______ _______ ______ ________ ___ _____.
______ _______ _______ _____ ________ ___ __________.
_____ _________ _____ ________ ____ _________ ________.
_____ ___ _______ _____ __________ __________ ________.
_____ _________ ____ __________ _________ ______.
______ ________ _______ ____ _______ _____ ________ ____ ________ __________ ___.
__________ ________ ______ ____ ______ _______ __________ ______ _________ _________.
__________ _____ ____ __________ _______ ____.
____ ______ _______ ______ ________.
______ ___ _________ __________ _______ _______.
____ ________ _________ _______ ______ ______.
________ ___ ________ __________ ______ ___.
___ _________ ___ ___ ____ ________ ____.
______ _________ ___ _________ __________ ______ _____ ____.
____ ___ ___ ___ ___ __________ _____ _______ _________ ________.
________ ____ ____ _______ ________ ____ ________.
_____ ______ ______ __________ ______ ____ ____ ___.
_____ __________ ______ ____ ___.
Get Full Answer on WhatsApp