The Virginia Cooperative Extension has released a publication discussing the validation of blue crab retort processes. The development and implementation of a Hazard Analysis Critical Control Point (HACCP) plan is a required step for these retort processes. In the publication, we learn about:
- What a retort cook process validation is
- Why this process matters
- How a validation is performed
- Benefits of validation
- HACCP verification records
- How often we need to validate equipment
For information on how a data logging or monitoring solution can help with your facility’s HACCP plan, contact a Mesa expert today.