This week’s tip is about the definition of preventive controls contained in the preventive controls for human food rule.
The rule defines preventive controls to mean “those risk-based, reasonably appropriate procedures, practices, and processes that a person knowledgeable about the safe manufacturing, processing, packing, or holding of food would employ to significantly minimize or prevent the hazards identified under the hazard analysis that are consistent with the current scientific understanding of safe food manufacturing, processing, packing, or holding at the time of the analysis”.
Like preceding tips, let us take the above definition apart and explore practical considerations and applications.
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