Description
The purpose of this Procedure is to define the minimum Company requirements of preventing foodborne illnesses by ensuring that the appropriate type of thermometer is used to measure internal product temperatures and that the thermometers used are correctly calibrated for accuracy.
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: 7
