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Setting Up a Recordkeeping System

Appears in
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
Keeping records of all the procedures described previously is important if a HACCP system is to succeed. Time and temperature logs, records of corrective actions taken, and documentation of when and how measuring devices were calibrated are examples of the kinds of records that enable an establishment to ensure food safety. Each establishment should develop clear, easy-to-use forms for entering all needed information.

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