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Description
This checklist is the third step in establishing a HACCP Plan. The third HACCP Principle involves setting critical limits for each preventive measure at CCPs. These critical limits are the specific criteria—such as temperature, time, or chemical properties—that must be met to control hazards at critical control points. They define the safety boundaries needed to prevent, eliminate, or reduce food safety risks. Critical limits must be precise and clearly defined. This checklist has been certified by HACCP International to meet their requirements. While you may customize it to better suit your workplace, such modifications may result in the checklist no longer meeting HACCP International standards.