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BINDER 2 - HACCP Plan - South Carolina Department of Education

BINDER 2 - HACCP Plan - South Carolina Department of Education 2025

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The document is a form for school foodservice operations in South Carolina, requiring detailed information about the school's foodservice system, meal estimates, staffing, facility conditions, large equipment, specialty foods, and hazardous communications. It emphasizes the need for annual updates and proper documentation to ensure compliance and safety in foodservice management.

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What is step 2 of HACCP?

In stage two of the hazard analysis, the HACCP team decides which potential hazards must be addressed in the HACCP plan. During this stage, each potential hazard is evaluated based on the severity of the potential hazard and its likely occurrence.

Who can write a Haccp plan?

You need staff educated in HACCP principles to build and execute your HACCP plan. The staff you choose for this first HACCP plan step need to have technical knowledge of your food preparation or production and of the chemical, biological, and physical hazards present at your facility or at your restaurant.

What is the step 2 of HACCP?

Step 2: Describe Your products and ingredients A detailed description of each product and its ingredients is essential for identifying potential hazards and ensuring food safety.

What is the second step in the HACCP system?

Seven basic principles are employed in the development of HACCP plans that meet the stated goal. These principles include hazard analysis, CCP identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping and documentation.

What is the difference between Haccp plan and HACCP study?

HACCP study is more about making the HACCP plan from Step 1 to Step 12. It includes all about HACCP from determining hazard, severity, impact, CCP, CL, monitoring and evaluation and validation and record keeping. The result of the above process will be a HACCP Plan.

What are the 7 steps of HACCP in order?

Principle 2: Determine Critical Control Points (CCPs) A critical control point (CCP) is a point, step or procedure at which control can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable levels.

How much does it cost to have a Haccp plan written?

The initial cost of implementing HACCP can range from a few thousand dollars for a small business to tens of thousands of dollars for a large, complex operation. The cost of implementing HACCP can vary depending on the size and complexity of a business, as well as the resources and expertise available.

BINDER 2 - HACCP Plan - South Carolina Department of Education 2025

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