Conduct a hazard analysis
The first step in any Food Safety Plan (or HACCP Plan) is to identify all possible food safety hazards that could occur in your business.
What is the first step in developing a Haccp plan?
Principle 1: Conduct a hazard analysis. Principle 2: Determine the critical control points (CCPs). Principle 3: Establish critical limits. Principle 4: Establish monitoring procedures.
What is the first step in developing a Haccp plan quizlet?
Terms in this set (8)
- conduct a hazard analysis. ...
- determine critical control points(CCPs) ...
- establish critical limits. ...
- establish monitoring procedures. ...
- identify corrective actions. ...
- verify that the system works. ...
- establish procedures for record keeping and documentation. ...
- the HACCP system.
