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The Foundation for HACCP
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Equipment Processes Operations
Principle One
Principle Two
Principle Three
Principle Four
Principle Five
Principle Six
Principle Seven
How the CCP will be monitored When and how often to monitor
List the SOPs in your operation that would be considered a prerequisite for implementing a HACCP system. Select a volunteer to be the guest health inspector and have them walk through your HACCP plan to see how it is working and where it may need improvement or changes. Look at HACCP through the eyes of the inspect or rather than the operator or manager. Explain how a HACCP system can protect the most vulnerable of guests.