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HACCPBased Standard Operating ProceduresDepartment of Public Instruction Child Nutrition & Food Distribution Programs Kirsten Bresler, State Superintendent 600 E. Boulevard Ave., Department 201 Bismarck,
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How to fill out haccp-based standard operating procedure

01
Identify potential hazards in the food production process.
02
Determine critical control points (CCPs) where hazards can be controlled or eliminated.
03
Establish critical limits for each CCP.
04
Monitor the CCPs to ensure they are within the critical limits.
05
Develop corrective actions to be taken if a CCP is not within the critical limits.
06
Establish record keeping procedures to track CCP monitoring and corrective actions.
07
Verify the effectiveness of the HACCP plan through regular review and validation.

Who needs haccp-based standard operating procedure?

01
Food production facilities
02
Restaurants
03
Catering services
04
Any organization involved in food processing and handling
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HACCP-based standard operating procedure is a set of guidelines and protocols designed to ensure food safety by identifying and controlling potential hazards in the food production process.
Food establishments and food manufacturers are required to file HACCP-based standard operating procedures.
HACCP-based standard operating procedures are filled out by following the steps outlined in the HACCP plan, which includes hazard analysis, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping.
The purpose of HACCP-based standard operating procedures is to prevent foodborne illnesses by identifying and controlling potential hazards in the food production process.
Information that must be reported on HACCP-based standard operating procedures includes hazard analysis, critical control points, critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping.
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