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Child Nutrition & Wellness Kansas State Department of Education Implementing HACCP in Kansas Online HACCP Classes & 4th Thursday HACCP Webinars November 2015 This publication has been funded at least
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How to fill out haccp in kansas

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How to fill out HACCP in Kansas:

01
Start by familiarizing yourself with the HACCP principles. These principles include conducting a hazard analysis, determining critical control points (CCPs), establishing critical limits, implementing monitoring procedures, establishing corrective actions, conducting verification procedures, and keeping records.
02
Identify the specific hazards that could potentially occur in your food establishment. This can include biological, chemical, and physical hazards.
03
Determine the critical control points (CCPs) in your food production process. These are the steps in the process where you can implement controls to mitigate the identified hazards.
04
Establish critical limits for each CCP. These are the specific criteria that must be met at each CCP to ensure food safety. For example, the critical limit for cooking meat may be an internal temperature of 165°F.
05
Implement monitoring procedures to ensure that the critical limits are being met at each CCP. This can involve regular temperature checks, visual inspections, or other appropriate monitoring methods.
06
Establish corrective actions to be taken if the critical limits are not met. These actions should be designed to bring the process back into control and ensure the safety of the food.
07
Conduct regular verification procedures to ensure that your HACCP plan is effective and being followed correctly. This can involve reviewing records, conducting internal audits, or seeking external verification from third-party auditors.
08
Keep detailed records of your HACCP plan, including hazard analyses, monitoring records, corrective actions, and verification activities. These records will serve as documentation of your commitment to food safety and may be reviewed by regulatory authorities.

Who needs HACCP in Kansas:

01
Any food establishment in Kansas that serves or prepares food for public consumption needs to have a HACCP plan in place. This includes restaurants, cafeterias, catering services, food trucks, and other foodservice operations.
02
Food manufacturers, processors, and distributors in Kansas also need to comply with HACCP regulations to ensure the safety of their products.
03
HACCP is particularly important for high-risk food establishments such as those serving raw or undercooked meats, seafood, or eggs, as well as establishments that handle ready-to-eat foods that are susceptible to contamination.
04
It is the responsibility of the food establishment owner or operator to develop and implement a HACCP plan that is specific to their operations and in compliance with Kansas Department of Agriculture regulations.
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HACCP stands for Hazard Analysis and Critical Control Points, it is a systematic preventive approach to food safety.
Food establishments and processors are required to file HACCP plans in Kansas.
HACCP plans can be filled out by following the guidelines provided by the Kansas Department of Agriculture.
The purpose of HACCP in Kansas is to ensure that food products are safe for consumption by identifying and controlling potential hazards.
HACCP plans must include information on potential hazards, critical control points, monitoring procedures, corrective actions, and record keeping.
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