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A Food Safety Program Should Identify all potential food safety hazards that may be reasonably expected to occur in the food business' operations. Identify solutions for controlling these hazards. Include daily records that demonstrate regular measurement and observation for each of the controls.
Step 1: Assemble the HACCP/HARPC Team. ... Step 2: Describe the Product and Identify the Intended Use and Customer. ... Step 3: Construct the Flow Diagram of the Process and Verify Accuracy. ... Step 4: Conduct the Hazard Analysis. ... Step 5: Determine CCPs and Establish Critical Limits. ... Step 6: Establish Monitoring and Corrective Actions.
HACCP is a framework for ensuring that the end product food, ready for consumption, is safe to eat. Or more specifically, it looks to introduce checks and standards that reduce risks as far as possible. It does this with the aim of reducing chemical, physical and biological risks to people.
Keep Food Safe! Food Safety Basics Clean\u2014Wash hands and surfaces often. Separate\u2014Don't cross-contaminate. Cook\u2014Cook to proper temperatures, checking with a food thermometer. Chill\u2014Refrigerate promptly.
Sanitation of utensils and equipment. Staff hygiene training. Environmental monitoring program (for pathogen controls) Food allergen control program.
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Most Food Safety Plans contain the following written components: Hazard analysis. Preventive controls. Monitoring procedures and records. Corrective action procedures and records. Validation \u2014 Evidence that your preventive controls are valid.
A food safety program is a written plan that shows what a business does to ensure that the food it sells is safe for people to eat. It is an important tool to help businesses handle, process or sell potentially hazardous foods. This is necessary to maintain safe food handling practices and protect public health.
The Fundamental Principles of Food Safety and Food Hygiene: Cleaning: ... Cross-contamination: ... Chilling: ... Cooking: ... The Food Standards Act 1999: This Act establishes the powers and functions of the Food Standards Agency, an independent government department responsible for monitoring the conduct of the food industry.
An FSP should also include some basic activities (e.g. cleaning and sanitation, personal hygiene, pest control, waste disposal and staff training) so that potential problems arising from the food production process will be prevented more effectively.
identify potential hazards that may occur in all food handling operations carried out in the business. identify where these hazards can be controlled. monitor these control methods. provide corrective actions when a hazard is found to be not under control.

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