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HACCPBased Standard Operating ProceduresHACCPBased Standard Operating ProceduresPROJECT COORDINATOR Liz Dixon, MS ACTING EXECUTIVE DIRECTOR Alessia Hall Campbell, PhD, MPH Key Area: 2 Code: 2600 Food

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How to fill out haccp-based

01

Start by identifying the potential hazards in your food production process.

02

Determine the critical control points (CCPs) where these hazards can be prevented, eliminated, or reduced to an acceptable level.

03

Establish critical limits for each CCP, which are the maximum or minimum values that must be met to ensure food safety.

04

Implement monitoring procedures to regularly assess the CCPs and ensure they are under control.

05

Set up corrective actions to be taken if a deviation from critical limits occurs.

06

Establish procedures for verification to confirm that the HACCP system is working effectively.

07

Keep detailed records of all the steps and procedures followed in your HACCP plan.

08

Train and educate your staff on HACCP principles and procedures to ensure proper implementation.

09

Periodically review and update your HACCP plan to reflect any changes in your food production process.

Who needs haccp-based?

01

HACCP-based is needed by any organization or business involved in food production, processing, or handling.

02

This includes food manufacturers, restaurants, catering services, food distributors, and even agricultural producers.

03

By implementing HACCP-based, these organizations can ensure the safety and quality of their food products, comply with food safety regulations, and protect the health of consumers.

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What is haccp-based?

HACCP (Hazard Analysis and Critical Control Points) is a systematic preventive approach to food safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection.

Who is required to file haccp-based?

Food industry businesses, especially those involved in food processing, are required to implement and file HACCP-based plans.

How to fill out haccp-based?

To fill out a HACCP-based plan, one must identify potential hazards, determine critical control points, set up monitoring procedures, and establish corrective actions.

What is the purpose of haccp-based?

The purpose of HACCP-based plans is to prevent food safety hazards and ensure that products are safe for consumption.

What information must be reported on haccp-based?

Information such as hazard analysis, critical control points, monitoring procedures, corrective actions, verification procedures, and record-keeping must be reported on a HACCP-based plan.

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