Building a HACCP program: verification and record keeping

This year we have taken you step-by-step through the development of a personalized food safety plan for your establishment. In January’s article, “How to Begin Developing a Food Safety Program,” you evaluated your establishment’s current commitment to food safety training and practices. You learned that a food safety system cannot be built without food safety knowledge and correct Standard Operating Procedures (SOPs). You became aware of basic pre- requisites: proper personal hygiene,

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