Any company that is involved in cooking, processing, growing, transporting, supplying or serving fresh, frozen or any type of food requires a HACCP Food Safety Program.
The purpose of the HACCP Plan is to:
- Describe the product/s to be prepared
- Identify each of the steps in the preparation of the product/s
- For each step of the process – identify the potential hazards that may be reasonably expected to occur;
- Identify the means of control of each potential hazard
- For each significant hazard that is identified – identify:
- The critical control points
- The critical limits; and;
- The procedures to be used to monitor the potential hazards to ensure compliance with each critical limit including:
- The frequency with which these procedures are to be performed; and
- The person or persons who are to carry out these procedures; and
- The Corrective Action to be taken if a critical limit is exceeded.
Mandez Offers:
- Cost effective HACCP Plans.
- Food Safety Plans.
- Development of HACCP and Food Safety Programs.
- Develop work instructions for staff.
- Assistance with Implementation of HACCP and Food Safety Programs including staff training if required.
- First and Second Party Auditing dedicated to the meat, poultry, seafood and smallgoods industry.
- Third Party Auditing by arrangement.