Complete 1) The Critical Limits; 2) The Monitoring; 3) The Corrective Actions; and 4) Verification…

Complete 1) The Critical Limits; 2) The Monitoring; 3) The Corrective Actions; and 4) Verification activities for the following CCPs: COOKING CYCLE OF TURKEY HAM *(4 Points)
1) The Critical Limits
[Specify the measurable criteria (e.g., temperature, time) that must be met to ensure the CCP is under control]
2) The Monitoring
[Describe how and how often the CCP will be monitored, who is responsible, and what records will be kept]
3) The Corrective Actions
[List the steps to be taken when monitoring indicates a deviation from the critical limits, including disposition of affected product]
4) Verification Activities
[Describe verification procedures to confirm the CCP is effective (e.g., calibration, review of records, microbiological testing), frequency, and responsible personnel]