Liha töötlemine
ing to a fixed schedule. The maximum level capable of controlling the identified hazards
of tolerance at a CCP will be defined as the (Scott 2005). So-called target limits are often
critical limit. These critical limits are estab- established to act before a deviation CCP
lished based on published data (scientific lit- occurs.
erature, in-house and supplier specifications, According to Hoornstra et al. (2001),
regulatory guidelines), experimental data, quantitative risk assessment is a powerful
Table 30.7. Critical control points identification in the production of fresh sausages
Process steps Is there a Hazard Do preventive measure(s) Does this step Could contamination Will a subsequent step Final answer
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