Hi FSTDESK team,
I have just purchased a HI98163 Professional Portable Meat pH Meter, and want to build a working document/sop in monitoring in our Butchery and Small-Goods factory (Meat Processing Plant).
I have set up CP (control points) and CCP within our plant and have our Meat Processing plant which is a cold chain operation to be HACCP certified. Can someone please help me, on how best I can utilise into our codex HACCP program, and what control points and limits to look into?