This checklist is the first step in establishing a HACCP plan. It helps to record potential food safety hazards which can be biological, chemical, or physical. Every food premises should conduct a hazard analysis to determine the food safety hazards reasonably likely to occur in the production process and identify the preventive measures the establishment can apply to control those hazards. This checklist has been certified by HACCP International to meet their requirements. While you may customize it to better suit your workplace, such modifications may result in the checklist no longer meeting HACCP International standards.
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