HACCP MANUAL GUIDELINE FOR SHARE

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

Disclaimer

All information and content contained in this website are provided solely for general information and reference purposes. howtobecameachef Blog makes no statement, representation, warranty or guarantee as to the accuracy, reliability or timeliness of the information and content contained in this website.

Neither howtobecameachef Blog nor any of its related company accepts any responsibility or liability for any direct or indirect loss or damage (whether in tort, contract or otherwise) which may be suffered or occasioned by any person howsoever arising due to any inaccuracy, omission, misrepresentation or error in respect of any information and content provided by this website (including any third-party websites accessed by hyperlinks through this website.)