I’m working on a public health question and need guidance to help me study.
HACCP Training course. Question 20.
At the Three Little Pigs Processing Plant, the cooling step is a CCP and the critical limit is 1.5 hours to get from 130 to 80°F.
Develop a corrective action record for the following deviation, a monitor finds one lot of hot dogs required 3 hours to cool from 130 to 80F.
Detail what you have to/would do.