Labels:text | letter | font | screenshot OCR: Food Sakotu HACCP Food safety guidelines The Hazard Analysis Critical Control Point (HACCP) system is sanctioned by the Educational Foundation of the National Restaurant Association and provides a widely held standard for food safety: 1. Assess food safety hazards and their risks. A risk is the chance of certain conditions leading to a hazard. 2. Identify critical control points (CCPs). A CCP is any procedure which may prevent, eliminate, or reduce the risk of a hazard. 3. Formulate procedures and critical limits for CCPs, including times, temperatures, acidity levels, etc ., that must be met to ensure food safety. 4. Monitor CCPs closely. 5. Take corrective action if critical limits for CCPs are not being met. 6. Keep accurate records which reflect daily operations and long-term trends. 7. Verify the effectiveness of the system to ensure accurate monitoring and print prevention. Back richs.com Help Recipes Index
(.png)
