Search Results for: Clams in brine
"you must have a haccp plan that, at a minimum, lists the critical control points, to comply with cfr (c)( ). a critical control point is defined in cfr (b) as a "point, step, or procedure in a food process at which control can be applied and a food safety hazard can as a result be prevented, eliminated
, failure of the owner, operator, or agent in charge of a covered facility to comply with the preventive controls provisions of the cgmp & pc rule (located in subparts a, c, d, e, f, and g of part ) is prohibited by section (uu) of the act ( u.s.c. ยง (uu))." in response to these deviations, the fda issued...
https://www.knoldseafood.com/warning-letters-sent-to-two-seafood-processing-facilities-and-cheese-manufacturing-facility/