The Two Greatest Sins Regarding Significant Digits. 1  Writing more digits in an answer (intermediate or final) than justified by the number of digits in the data. 2  Rounding-off, say, to two digits in an intermediate answer, and then writing three digits in the final answer.
The below principals of HACCP are explained to understand how to implement HACCP. 1  Analyze hazards. 2  Identify critical control points. 3  Establish preventive measures with critical limits for each control point.  Establish procedures to monitor the critical control points.
The activity often has a measurable component or limit that can be monitored. Critical Control Points (CCPs) generally include thawing, cooking, chilling, reheating, and hot-holding, but other steps may be included depending on the food. The way in which the CCPs are monitored must be described on the HACCP Plan Form. If the activity at the Critical Control Point is not completed properly due to employee error, equipment malfunction, etc., a corrective action is necessary. The corrective action for each CCP must be placed on the HACCP Plan Form. Refer to the attached example HACCP Plan Form. 2.