Most food contamination and food poisoning is caused by poor or improper handling procedures and techniques. This program encourages your personnel to use a systemic food safety program that is designed to reduce risk of food illness.
For handbooks, the minimum order is 10 items.
- HACCP food safety plan directed by USDA
- Flow diagrams and documenting hazards
- Monitoring procedures and corrective actions
- Proper cleaning, sanitation and recording techniques