If it helps there seem to be only 3 specific references to 50degF in yr linked book - Pgs 45, 97, 178 respectively, any of which might represent a "validation" of a critical limit.
Generally 50degF (10degC) could refer to numerous things.
PS - perhaps the auditor was simply testing yr ability to search a pdf file.
Hello charles !
Yeah, you are right. He did. I failed to defend my dry product ( flowchart ). He asked me what is the CCP for it. Its not actually a critical control point, specially when its not Raw RTE's.
Now i have to do corrective action. Damn, he tested me alot! I had a 98.7% score the last time, now i have 94.8%
It's so hard because i do Moms and Pops work. I could not focus only one thing, i had to focus on our production side to make money, Its very stressful.
I actually pass to that section but was not able to confirm it, my mind was too stressed. And i have to get certification that are related to HACCP since i already have a HACCP Certificate.
I want to broaden my knowledge, my boss is too picky about what school im attending to, but i told him i can only do online that is convenient for work and personal life.
Thank you for the help! I really appreciated it... all of you.