Tuesday, July 7, 2015

There Is More To A "Deficiency Free Survey" Than A Clean Kitchen - Part 3 of 3



There Is More To A "Deficiency Free Survey" Than A Clean Kitchen - Part 3 of 3

 Part 1 of 3 Part Series- Guidelines To Ensure Senior Population Have Safer Food Conditions
Part 2 of 3 Part Series- Survey Process As Experienced By Dining Services Manager
Part 3 of 3 Part Series- Dining Service Team Only As Strong as Weakest Link

Additional information:
HACCP Seven Principles to prevent Biological, Chemical and Physical Hazards
1)Conduct a Hazard Analysis, 2) Identify the Critical Control Points, 3) Establish Critical Limits, 4) Monitor CCP,  5) Establish Corrective Action, 6) Verification, and 7) Record keeping


Also see supporting references 0n World Wide Web... (PDF Documents)
  


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