Liha töötlemine
(FAO 1997; Mortimore and Wallace 1997). with similar process steps, one HACCP plan
can cover a process that is used for a number
Principle 2 of similar products with different commercial
codes (e.g., Toulouse sausage, barbecue
Identify adequate critical control points sausage, fresh sausage, longanissa, merguez
(CCPs) in materials and process steps to pork, chipolata, white wine sausage). It is not
control the hazards. necessary to have a separate HACCP plan for
each product if the hazard analysis shows
Principle 3 that the products share the same potential
hazards, risks, CCPs, and critical limits
annaabi.ee 
