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HACCP and PREVENTATIVE CONTROLS FOR HUMAN FOOD TRAININGDates:HACCPMarch 6th, 2018 8:30 5:00 pm March 7th, 2018 8:305:00 preventative Controls Blended Course Day 2 Qualified IndividualSponsored by:8:30

How to fill out haccp and preventative controls

How to fill out haccp and preventative controls

1. To fill out HACCP (Hazard Analysis Critical Control Point) and preventative controls, follow these steps:
2. Identify hazards: Begin by identifying potential biological, chemical, and physical hazards associated with your food production process.
3. Determine critical control points: Identify the points in your process where a hazard can be prevented, eliminated, or reduced to an acceptable level.
4. Establish critical limits: Set criteria that must be met to ensure hazards are under control at each critical control point.
5. Monitor: Implement procedures to monitor the critical control points and ensure they are within the established limits.
6. Corrective actions: Establish corrective actions to be taken if a critical control point deviates from its established limits.
7. Verification: Regularly verify that the HACCP system is working effectively by reviewing records, conducting periodic audits, and testing for hazards.
8. Documentation: Maintain accurate documentation of the HACCP plan, including hazard analysis, critical control points, and control measures.
9. Training: Train employees on the importance of HACCP, their role in implementing it, and proper procedures to follow.
10. Review and update: Regularly review and update the HACCP plan to account for new hazards, changes in production processes, or changes in regulations.

Who needs haccp and preventative controls?

1. All food businesses, regardless of their size or type, need to implement HACCP (Hazard Analysis Critical Control Point) and preventative controls.
2. HACCP is especially important in industries involved in food production, processing, and handling, such as:
3. - Restaurants
4. - Food manufacturers
5. - Catering services
6. - Grocery stores
7. By implementing HACCP and preventative controls, these businesses can effectively identify and manage hazards that could lead to foodborne illnesses or safety issues.
8. HACCP is a proactive approach to food safety management that helps ensure the production of safe and high-quality food products.

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