Fish products and Byproducts Technology

Unit 13 - Diversified fish products/ value addition

13.4.2. Specification of criteria for control
The team should next identify the means by which the hazard can be controlled at each CCP. These may include level of chlorination in wash water, temperature during storage, moisture content, level of toxic materials, sensory parameters , time and temperature requirements for thermally processed foods etc. All these must be documented as clear unambiguous statements or included as specifications in operating manuals. The team will also have to set target levels and specified tolerances of the control measures at each CCP. Critical limits may also be derived from government regulations and guidelines, international codes of practices, experimental studies or any other recognised source.