HACCP Principles Principle 1. Conduct a hazard analysis to identify hazards associated with the food and measures to control those hazards. Hazards could be biological (ex: pathogens); chemical (ex: toxins); or physical (ex: metal fragments). Principle 2. Identify the critical control points (CCPs) These are points of the process at which the hazard can be…Read more
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Port of New Orleans Signs MOU with Cuba Pledging Joint Efforts to Expand Trade and Commerce NEW ORLEANS – Port of New Orleans Chief Operating Officer Brandy Christian joined Louisiana Gov. John Bel Edwards in signing a memorandum of understanding with Cuba on Oct. 4 pledging to expand trade and commerce opportunities between Louisiana and…Read more
Methods for bacteria-free defrosting As soon as raw or cooked meat, poultry or egg products begin to thaw and become warmer than 40 °F (5 °C), bacteria that may have been present before freezing can begin to multiply. Perishable foods should never be thawed on the counter or in hot water and must not be…Read more
HACCP is a food safety system designed to identify and control hazards that may occur in the food production process. A hazard is any biological, chemical or physical agent that is likely to cause illness or injury. The HACCP approach focuses on preventing potential problems that are critical to food safety known as 'critical control…Read more
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