User talk:Navitasfoodsafety

If you run a food business, you must have a plan based on the Hazard Analysis and Critical Control Point (HACCP) principles. HACCP is a approach to food safety from biological, chemical, and physical food safety hazards. To make a plan you must:

-- identify any hazards that must be avoided, removed or reduced -- identify the critical control points (CCPs) - the points when you need to prevent, remove or reduce a hazard in your work process -- set limits for the CCPs -- make sure you monitor the CCPs -- put things right if there is a problem with a CCP -- put checks in place to make sure your plan is working -- keep records

You can get detailed advice on Online Digital food safety management System based on HACCP.