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mAZARD
NALYSIS
AND
RITICAL
ONTROL
OINTS
p AT IS ACCP ?
4 Physical
÷ Glass, metal, foreign objects
4 Chemical
÷ Allergens, drug resides, cleaners, residues, natural
toxins
4 Microbiological
÷ Cross contamination, pathogens
ACCP 7 PRINCIPLES
4 Principle 1: Conduct a hazard analysis
4 Principle 2: Identify critical control points
Õood There are sufficient nutrients available that promote the growth
of microorganisms. Protein-rich foods, such as meat, milk, eggs and
fish are most susceptible
Time Õood should be removed from "the danger zone" within two hours,