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A Control Point or "CP" is any step in the flow of food where a physical, chemical or biological hazard can be controlled. Where as A Critical Control Point or "CCP" is the last step where you can intervene to prevent, eliminate or reduce a hazard to an acceptable limit.
That sounds a lot like a critical point to me.
Streamline flow:The flow of a fluid is said to be streamline (also known as steady flow or laminar flow), if every particle of the fluid follows exactly the path of its preceding particle and has the same velocity as that of its preceding particle when crossing a fixed point of reference.Turbulent flow:The flow of a fluid is said to be turbulent or disorderly, if its velocity is greater than its critical velocity. Critical velocity of a fluid is that velocity up to which the fluid flow is streamlined and above which its flow becomes turbulent. When the velocity of a fluid exceeds the critical velocity, the paths and velocities of the fluid particles begin to change continuously and haphazardly. The flow loses all its orderliness and is called turbulent flow.
Conditional - Imposing, depending on, or containing a condition. Unconditional - without conditions or limitations.
angie is rounding a number to the nearest thousand
A Control Point or "CP" is any step in the flow of food where a physical, chemical or biological hazard can be controlled. Where as A Critical Control Point or "CCP" is the last step where you can intervene to prevent, eliminate or reduce a hazard to an acceptable limit.
difference between critical temp and boiling point
In Control function of Management,Critical control point (CCP) is a point, step or procedure at which controls can be applied to the system (feedback or feedforward) and a disturbance can be prevented, eliminated or reduced to acceptable (critical) levels.
Which of the following is a critical control point when preparing a beef curry?
For a pure component the density difference between a liquid and gas approaches zero as the critical point is approached. By definition liquid and gaseous phases are indistinguishable (meaning no difference) at the critical point.
Hazard Analysis Critical Control Point
serving chicken at 145f
difeine critical control point and give an example
Hazard Analysis and Critical Control Points.
This is the critical point.
Heating and filtering is most likely the most common CCPs in food safety.
the temperature and pressure where the liquid state no longer exist is called the critical point