{"id":2620,"date":"2025-05-03T09:10:08","date_gmt":"2025-05-03T09:10:08","guid":{"rendered":"http:\/\/www.anthonyhouse.org\/?p=2620"},"modified":"2025-05-03T09:58:14","modified_gmt":"2025-05-03T09:58:14","slug":"comment-on-kraken-exposes-an-infiltration-attempt-by-a-north-korean-hacker-poised-as-a-job-applicant-by-sathish-certvalue","status":"publish","type":"post","link":"http:\/\/www.anthonyhouse.org\/index.php\/2025\/05\/03\/comment-on-kraken-exposes-an-infiltration-attempt-by-a-north-korean-hacker-poised-as-a-job-applicant-by-sathish-certvalue\/","title":{"rendered":"Comment on Kraken Exposes an Infiltration Attempt by a North Korean Hacker Poised as a Job Applicant by sathish certvalue"},"content":{"rendered":"
The third principle is to establish critical limits for each CCP. These limits are the minimum or maximum values (such as temperature or pH level) that must be met to ensure the hazard is effectively controlled. The fourth principle involves establishing monitoring procedures to regularly check whether each CCP is under control. Monitoring can be continuous (like automated temperature readings) or periodic (such as manual checks). The fifth principle is to establish corrective actions to be taken if monitoring indicates that a critical limit has not been met. This ensures that unsafe products are not released and that the problem is addressed promptly. The sixth principle is to establish verification procedures to confirm that the HACCP system is working effectively. Haccp Cost in nepal This can involve activities such as reviewing records, conducting internal audits, or testing final products. Finally, the seventh principle is to establish documentation and record-keeping procedures, which ensure that all aspects of the HACCP system are traceable and accountable. This documentation serves as proof of compliance and helps in audits or investigations if issues arise. The third principle is to establish critical limits for each CCP. These limits are the minimum or maximum values (such as temperature or pH level) that must be met to ensure the hazard is effectively controlled. The fourth principle involves establishing monitoring procedures to regularly check whether each CCP is under control. Monitoring can be continuous (like automated temperature readings) or periodic (such as manual checks). The fifth principle is…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"http:\/\/www.anthonyhouse.org\/index.php\/wp-json\/wp\/v2\/posts\/2620"}],"collection":[{"href":"http:\/\/www.anthonyhouse.org\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.anthonyhouse.org\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.anthonyhouse.org\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.anthonyhouse.org\/index.php\/wp-json\/wp\/v2\/comments?post=2620"}],"version-history":[{"count":1,"href":"http:\/\/www.anthonyhouse.org\/index.php\/wp-json\/wp\/v2\/posts\/2620\/revisions"}],"predecessor-version":[{"id":2621,"href":"http:\/\/www.anthonyhouse.org\/index.php\/wp-json\/wp\/v2\/posts\/2620\/revisions\/2621"}],"wp:attachment":[{"href":"http:\/\/www.anthonyhouse.org\/index.php\/wp-json\/wp\/v2\/media?parent=2620"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.anthonyhouse.org\/index.php\/wp-json\/wp\/v2\/categories?post=2620"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.anthonyhouse.org\/index.php\/wp-json\/wp\/v2\/tags?post=2620"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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\nhttps:\/\/www.certvalue.com\/haccp-certification-in-nepal\/<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"