Procedure - Preventing Cross-Contamination during storage and Preparation



Product Description

The purpose of this Procedure is to define the minimum Company requirements of reducing foodborne illnesses by preventing cross-contamination during storage and preparation.
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