FOOD-SUP-3.1.2

CCPs, Critical Limits, Monitoring and Corrective Action

FOOD-SUP-3 · HACCP as a System You Own · FOOD-SUP-3.1 Building the HACCP Plan

Defines what makes a control point critical, works through the HACCP decision tree, and presents a yacht HACCP plan extract with critical limits, monitoring and corrective actions. Stresses that corrective action must address both the food and the underlying cause.

Independent study. xplor is not an Ofqual-regulated awarding organisation or an approved centre, and awards no qualification. Useful preparation if you are working toward a Level 3 supervising food safety award, which must be sat with an approved centre.