HACCP MANUAL GUIDELINE, it is very important for a Chef to masterminded this subject.

Hence i have PDF file that might really helpfull for guideline to implement in your work place.

Prerequisite Programs
Education and Training
Developing a HACCP Plan
Assemble the HACCP team
Describe the food and its distribution
Describe the intended use and consumers of the food
Develop a flow diagram which describes the process
Verify the flow diagram
Conduct a hazard analysis (Principle 1)
Determine critical control points (CCPs) (Principle 2)
Establish critical limits (Principle 3)
Establish monitoring procedures (Principle 4)
Establish corrective actions (Principle 5)
Establish verification procedures (Principle 6)
Establish record-keeping and documentation procedures (Principle 7)

Download Your File Click Me


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    • Hai All , am decide it to put the file on https://www.dropbox.com .. because the Blog is getting growth and i will not be able to answer all via email. The file you can download directly on download file in the end of this article and every article for share . If you have any question please do let me know. Best Regard. Hidayah Anka


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