The purpose of this Procedure is to define the minimum Company requirements of preventing foodborne illnesses by limiting the amount of time that potentially hazardous foods are held in the temperature danger zone during preparation.
This Procedure aligns with the requirements required for HACCP and includes but is not limited to:
– Roles and Responsibilities
– General Operating Instructions
– Corrective Actions
– Incident Reporting and Investigation
– Training and Competency
– Record Keeping