Procedure - Handling a Food Recall



Product Description

The purpose of this Procedure is to define the minimum Company requirements of preventing foodborne illnesses in the event of a food product recall.
This Procedure aligns with the requirements required for HACCP and includes but is not limited to:
– Roles and Responsibilities
– General Operating Instructions
– Monitoring
– Corrective Actions
– Incident Reporting and Investigation
– Training and Competency
– Verification
– Record Keeping

Format: Word

Pages:    7