How do I identify critical points and how can I control them ?
A tool called a “decision tree” can be used to recognise CCPs or the important stages in controlling your risks. The main CCPs identified are metal detectors, the temperature at certain cooking or storage stages, etc. Thresholds should be defined for these CCP stages. Regular inspections are performed to ensure hazard control (their values must stay within the acceptable limits).
LCB food safety experts can provide you with its skills in audit-training and in risk analysis to validate your HACCP plan and apply it to your personnel.