Description
The purpose of this Procedure is to define the minimum Company requirements of preventing foodborne illnesses by ensuring that all potentially hazardous foods are held under the proper temperature.
This Procedure aligns with the requirements required for HACCP and includes but is not limited to:
– Roles and Responsibilities
– General Operating Instructions
– Monitoring
– Corrective Actions
– Incident Reporting and Investigation
– Training and Competency
– Verification
– Record Keeping
Format: Word
Pages: 8
