【Quality Version】Daily Glossary 2018-2-25
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What is a critical limit (CL)? It refers to controlling physical, chemical, and biological parameters at a certain critical control point to their maximum or minimum levels, thereby preventing or eliminating the occurrence of identified food safety hazards, or reducing such hazards to an acceptable level.
It refers to controlling physical, chemical, and biological parameters at a certain critical control point to their maximum or minimum levels, thereby preventing or eliminating the occurrence of identified food safety hazards, or reducing such hazards to an acceptable level.
Critical Limit (CL): refers to the maximum or minimum level at which physical, biological, and chemical parameters must be controlled at a certain critical control point, in order to prevent or eliminate the identified food safety hazards, or reduce them to an acceptable level.
Critical Limit (CL): It refers to the control of physical, biological, and chemical parameters at a certain critical control point to their maximum or minimum levels, thereby preventing or eliminating the identified food safety hazards, or reducing them to acceptable levels
It refers to controlling physical, biological, and chemical parameters at a certain critical control point to their maximum or minimum levels, thereby preventing or eliminating the identified food safety hazards, or reducing them to acceptable levels.
Critical Limit (CL): refers to the maximum or minimum level at which physical, biological, and chemical parameters must be controlled at a certain critical control point, in order to prevent or eliminate the identified food safety hazards, or reduce them to an acceptable level.
It refers to controlling physical, chemical, and biological parameters at a certain critical control point to their maximum or minimum levels, thereby preventing or eliminating the occurrence of identified food safety hazards, or reducing such hazards to an acceptable level.
It refers to controlling physical, chemical, and biological parameters at a certain critical control point to their maximum or minimum levels, thereby preventing or eliminating the occurrence of identified food safety hazards, or reducing such hazards to an acceptable level.
Critical Limit (CL): refers to the maximum or minimum level at which physical, biological, and chemical parameters must be controlled at a certain critical control point, in order to prevent or eliminate the identified food safety hazards, or reduce them to an acceptable level.
Critical Limit (CL): refers to the maximum or minimum level at which physical, biological, and chemical parameters must be controlled at a certain critical control point, in order to prevent or eliminate the identified food safety hazards, or reduce them to an acceptable level.
It refers to controlling physical, chemical, and biological parameters at a certain critical control point to their maximum or minimum levels, thereby preventing or eliminating the occurrence of identified food safety hazards, or reducing such hazards to an acceptable level.