Hi:
The Listeria m. hazzard shut be adressed in the HACCP or with GMP (SSOP)?
In the USDA generic model for "FULLY COOKED, NOT SHELF STABLE" meat product, they control Listeria with a CCP...
I know Listeria it's a big problem in this product...but if you adress a hazzard with SSOP... it's not necesarie to establish a CCP... ???
Any way... CL shoul be somethigs like "correct cleaning to ensure no listeria"?
...
I hate CCP with... CL like "correct cleaning, correct machine functioning, .....because those are PRPs (SOP - SSOP)..
what do you think?
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