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.
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)
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