Personalized HACCP Plans, Sanitation Standard Operating Procedures, Good Manufacturing Practices and Food Defense Plans tailored to the specific needs of your facility. All food service operations are unique and require specific documents for the processes involved during food preparation.
Hazard Analysis Critical Control Point Plans. Certain processes while working with potentially hazardous food products require a plan to monitor the critical parameters before, during and after the process is complete. This will help prevent any potential chemical, biological or physical contaminants. Some of these processes will also require a Variance to be submitted to Ohio Department of Health for approval.
Proper sanitation of food contact surfaces and monitoring parameters is crucial in the prevention of a foodborne illness. Sanitation processes vary from one facility to another. These personalized written procedures include monitoring activities, guidance on proper cleaning and sanitizing frequencies and procedures, and corrective actions to be taken as needed.
Good manufacturing practices help ensure the consistent quality and safety of food products. These practices focus on five key elements.
Food defense plans are a systematic approach to identify and address food safety hazards that must be controlled to decrease or eliminate possible injuries and foodborne illnesses. These plans include:
E-Mail: Paola@FoodSafetyConsultingLLC.com