HACCP dining room (catering)

The provision for food safety (HACCP) was prepared for the dining room in 2018, it was adopted by the Rospotrebnadzor. Selected selectively some sheets of HACCP, see the image. WORD format, 90 pages. It contains the following sections: General; The composition of the provisions of HACCP; Requirements for the sanitary condition, provision, equipment, inventory, utensils; Requirements for the conditions of storage, preparation and sale of food products and products; The order of organization and conduct of production control (types of hazards, review of the CCP); Limit values ​​of parameters controlled at critical control points, CCP analysis, corrective actions, HACCP worksheets; Measures for production control; HACCP monitoring; Implementation of the principles of HACCP; Documentation of HACCP provisions; Decision tree for determining the CCP; CCP Card; Worksheets; List of ND; 32 Applications with forms and tables; 15 journal forms for record keeping; The policy in the field of quality and safety of products; Order on the creation of the HACCP group; Cross flow instruction.
Ready example of HACCP for the canteen, you need to enter your data (director’s name, title, edit appendix 15 - production control functions, add equipment to annex 2 - list of equipment, insert a copy of the canteen plan and copies of technological sheets (4-5 ) and all !!!