Develop HACCP Plan for Food: Good Manufacturing Practices - Employee Practices
The Hazard Analysis Critical Control Point system is a preventative system for assuring the safe production of food products.
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It is based on a common sense application of technical and scientific principles to a food production process. The most basic concept underlying HACCP is that of prevention. The food processor/handler should have sufficient information concerning the food and the related procedures they are using, so they will be able to identify where a food safety problem may occur and how it will occur.
The Develop HACCP Plan for Food: Good Manufacturing Practices - Employee Practices mobile app includes an easy to use - Employee Practices checklist. The app allows you to fill out the form using a smartphone or tablet. A PDF is created for your records. Hands are to be thoroughly washed in a designated hand sink with soap and water, paying particular attention to the areas underneath the fingernails and between the fingers by scrubbing thoroughly with a using a fingernail brush. Dry with single use towels. The Person in Charge shall impose the proper restrictions and exclusions according to rule.
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